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FOOD SCIENCE
Alexa Carroll

enrolled in Carleton’s Food Science program because she
thought it sounded like an interesting way to earn the science
credits she needed to apply to medical school. Along the way,
however, she became so intrigued by the program’s blend of
biology, chemistry, biochemistry, analysis and communication—
and their real-world applications—that she decided to forgo med
school for a possible government career.
The fourth-year undergraduate student has had several co-op
placements with the Public Health Agency of Canada in Ottawa,
where she worked on a team of inspectors, evaluators, engineers
and other professionals. Together, they inspected labs and other
facilities to verify compliance with health regulations. “I love the
organization,” she says.
Carroll hopes to continue working in government while
pursuing a master’s degree and afterward. Government
organizations, she notes, are “very vocal about wanting to keep
students … because they’ve put all this time and effort into you.”

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