Year of Graduation: 1987
Graduate School: Rutgers-The State University of New Jersey, 1989, MS in Nutrition
Current Position: President, Annette Maggi & Associates, Inc.
Please give a brief description of your current position. I am the President of my own company, Annette Maggi & Associates, a strategic nutrition marketing and communications consulting firm. Our work specializes in the interface between food manufacturers and retail grocers, and nutrition and regulatory issues. Today's environment revolves around serious health issues and implications; Annette Maggi & Associates, Inc. responds by taking a real and yet refreshing approach to creating and implementing infinitely stronger nutrition strategies that deliver results. I am a resource in the nutrition and regulatory field with experience at Fortune 500 companies including Pillsbury, General Mills and Target. The company's mission is to help food companies, retailers and related industries improve brand loyalty and increase sales by blending nutrition, regulatory and business sense to deliver credible and audience-right solutions.
What path did you follow to arrive at your current job?
Much of my career has been spent in the food industry, working in food labeling, regulatory and nutrition strategy for Pillsbury, General Mills and Target. I also worked for NuVal, a nutrition ranking system in grocery stores across the country. There, I oversaw all activities related to nutrition, including marketing and PR messages, professional outreach, blogger, and management of regulatory relations.
What advice/suggestions would you have for students who might be interested in your career?
After graduating, it's important to just get your feet wet and try different positions in dietetics. See what feels right to you. There are many opportunities in dietetics that are worth exploring, and until you try them, you may not know what best suits you.
What skills are important in your field?
Communication, project management, business savvy.
What is the most satisfying/rewarding part of your job? What's the most challenging?
What's most rewarding for me is being part of something that has the potential to make a real difference in consumers' lives. The most challenging aspect of my job is that I cross many areas, and have to be a jack of all trades, which isn't always easy.
What activities/experiences were helpful at CSB/SJU (and elsewhere) in preparation for this career?
A strong nutrition knowledge has been essential for my career, and I definitely got that at St. Ben's. Additionally, I had the opportunity to learn much from many different professionals at St. Ben's. Soak it all in, learn beyond just the books.