Frito-Lay’s Topeka, Kansas, plant operates 24 hours a day, so while most of us are sleeping, Catherine Swift, a 2010 graduate in mechanical engineering, is monitoring production lines that produce bagged snack foods, ready for supermarket shelves. Swift helps monitor the plant’s production process for moisture and oil levels, and each shift compares its batches to a reference product for appearance, flavor and texture. Swift ensures that the snacks that leave the Topeka plant are the same quality as the ones made in other locations.
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