Jeffrey explains that an affinity group is a group of individuals that share a common interest, such as ethnicity or a field of study. Common affinity groups relate to academia, where students get together to discuss about different issues and learn from one another. Joining an affinity group is not about landing a job at a particular company, it’s about what you learn while you are in it. An affinity group can help you develop organizational skills, problem solving skills, and leadership skills. Also, they can potentially help you get a job, but not because you are in it, but because of the role you play in it. In addition, affinity groups help you meet professionals in your field and help you get a better understanding of all the career possibilities within your field. Employers utilize affinity group by using them to identify diverse talent and key in on students that are exhibiting leadership and problem solving roles. Kraft as a company uses them to identify long term candidates, full time employees, and interns. Some affinity groups that Krafts associates with are MANARS (Minorities in Agriculture Natural Resources and Related Sciences), NSBE (National Society of Black Engineers), and is looking into others such as the Society of Women Engineers. Finally, Jeffrey discusses how affinity groups are a great networking tool because you can meet both professionals in a certain field of study and also other students who can share important bits of advice. The show ends with Jeffrey explaining how affinity groups have affected her in the past such as how the skills she displayed as the graduate V.P. of MANARS helped her land a job with Kraft.
Jeffrey L. Greene is a Sensory Scientist at Kraft Foods R&D in Glenview, IL. She guides product development by providing a clear understanding of the impact of certain ingredients, technologies, and packaging. Jeffrey supports the Cultured, Cream cheese, and Canadian
Peanut butter Business Units. Jeffrey obtained her B.S. in Biology from Xavier University of Louisiana. She has her M.S. in Food & Nutritional Sciences from Tuskegee University and her Ph.D. in Food Science from North Carolina State University (concentration in Sensory Analysis and Flavor Chemistry).
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