Andrew Hirneisen: Staying Engaged

Name: Andrew Hirneisen

Preferred Pronouns: He/His

Current Town: Reinholds, PA

Graduation Year: BS 2007

Major(s) & Minor(s): Food Science

Additional Degree(s) & Institution(s): MA Management and Leadership, Liberty University

Current Professional Title: Distinguished Food Safety Educator and Team Leader, Retail and Consumer Food Safety

Name of Employer: Penn State Extension

Brief Description of Your Role/Profession: Extension is part of the College of Agricultural Sciences, and we take the University's research, resources, and expertise out into the community. We do that through day classes, workshops, and one-on-one consultations. We write articles and develop online courses. We have a lot of different ways to connect with people for different educational topics and we have a wide variety of programs.

As the leader of the Retail and Consumer Food Safety team, we teach the ServSafe class to industry professionals to maintain their certification for their business. We also train individuals in home food preservation, and we work with nonprofit groups like churches and fire companies to ensure they’re serving safe food.

I also help coordinate events with Ag Progress Days and the PA Farm Show and help the team develop new curriculum and programs, and coordinate team events and initiatives.

Why did you choose Penn State?

When I was a senior in high school, you put your future plans in the yearbook. My future plans were to go to Penn State, major in food science, minor in German and work for Hershey Foods. And I did all that.

I knew that I wanted to study food science and minor in German. I had it narrowed down to the University of Delaware and Penn State, but once I visited Penn State, I knew it was the place for me. It has arguably the number one Food Science department in the country. Penn State was also close to home, so the decision was really easy.

What inspired you to pursue your degree?

I always liked to cook, and I thought I wanted to own a restaurant. My parents were supportive, but they wanted to make sure I knew what I was getting myself into. My dad knew the owner of a local restaurant, so we went and talked with her. She basically told me it was not what I wanted. I expected her to tell me all the wonderful things, but she talked me out of it.

She explained that as an owner, I'd end up doing the paperwork, the hiring and firing, and waiting tables when it got busy. She said even when you do get to cook, you cook the same things over and over. It wasn't the creative outlet she was looking for. She said if she could do it all over again, she’d pursue food science.

I started looking into food science and realized it married food and science together into something that's practical and sustaining. Regardless of what happens in the world, people still need to eat, so that degree can help support that but also be a base to many other things that support a career.

What clubs, organizations, or leadership roles were you involved in as a student?

I was part of the Food Science Club and I also volunteered in the Study Abroad Lounge. We would let students know about international opportunities, help find programs and scholarships, and show how to fill out the paperwork to get credit. It was a peer-to-peer, student-to-student initiative.

Did you study abroad while an undergrad?

I studied abroad twice through the college and once on my own to support my German minor. I went to Costa Rica and to Switzerland and Italy through the college. Then on my own, I went to Germany, but I got a scholarship from the college to support the trip.

Each time I studied abroad, I had support from the college through endowed funds and scholarships, which made it more accessible. Those were transformative experiences that helped me get jobs and do better at those jobs.

What is a favorite Penn State memory?

One that really stands out was attending the Blue-White Game after the shooting at Virginia Tech. Instead of people wearing blue and white, everyone wore maroon and orange, and instead of the S-Zone, it was VT. They played the Virginia Tech fight song at the game, too. I just remember it being a really cool community moment, a moment of solidarity at a difficult time.

I would also say the dedication ceremony for the Food Science Building. Someone from the Food Network came to speak, there was a book signing, and all the professors were there. It was a good community-building moment to be a part of.

How has your Penn State education influenced your career?

I was able to hit the ground running. When I first started my job, I was exposed to a broad variety of topics, and that’s something my coworkers who had different educational paths didn’t have. It took some time to prove that, but once my boss realized that it helped me move along my career path faster.

What are one or two of your proudest accomplishments in which your Penn State education played a role?

When I worked for Hershey Foods, I worked with a lot of international partners. Having the experience of being in another culture through studying abroad and navigating things on my own, like going to the doctor, was helpful. I was able to learn to read body language, explain something when I couldn't think of a word I needed, and I always really appreciated when people were more patient, thoughtful, and intentional with their communication with me. I could do that same thing to help make sure that everyone was feeling included in my work.

In my first job as a restaurant inspector, I noted on our inspection form we weren't checking the temperature at which a sanitizer was mixed. I knew from my food science education that certain sanitizers had to be mixed at a certain temperature for optimum effectiveness. I brought it up and they were stunned that I knew that off the top of my head. I learned that in my dairy foods class when we were talking about sanitation in the dairy. That one little piece of information stuck with me, and it allowed me to contribute and correct something.

What was the best advice you've ever received?

To network, network, network, and don’t burn any bridges.

What professional development tip or piece of advice would you give to a student in the college?

I would encourage them to pursue experiences beyond the normal program that can distinguish them from everyone else with the same degree. That would include studying abroad, doing an internship, shadowing someone, doing a special research project, pursuing awards, etc.

When I was interviewing for jobs early in my career, I would be so prepared and excited to talk about what I learned in class or about projects I worked on. They would look at my resume and be like, "What else?" They were ready to move on.

I found I spent more time talking about my study abroad experiences and my undergraduate research project. It's not that what we learn in class isn't important, but they know what a Penn State degree is like and what it provides, so you must make yourself stand out.

Why are you proud to be a Penn State Ag Sciences alum?

Let me count the ways!

I didn't realize this as a student, but I'm very proud now to be a College of Agricultural Sciences alumnus and know that we have such great support for the students through all the endowed program funds and scholarships. There are also the affiliate program groups, like the Penn State Food Industry Group, which are part of the Ag Alumni Society and the Alumni Association. Being able to keep that connection with the University is important.

As a recipient of some of those scholarships and endowed funds, I'm happy to be part of continuing to grow and support new opportunities for students to get extra financial support. I love that we have a really engaged alumni network and such a great scholarship and awards program.

Your time at Penn State doesn't end when you graduate. There are opportunities to stay engaged and stay involved, and that's something students need to consider.