Rochelle (Shelley) Crawford

Photo of Rochelle CrawfordRochelle (Shelley) Crawford (BS Biosystems Egr '06) with the Kellogg Company in Battle Creek, Michigan, is one of 10 individuals nationally to be selected as the “New Faces of ASABE” by the American Society of Agricultural and Biological Engineers. The 10 ASABE members, all 30 years of age or younger, have distinguished themselves with outstanding, early-career achievements in agricultural and biological engineering. As educators, researchers, and emerging industry leaders, they serve as inspiration to their peers and to the future engineers who will follow in their footsteps. The honorees were introduced at ASABE’s Agricultural Equipment Technology Conference, January 5-7 in Atlanta, Georgia.

Armed with a degree in biosystems engineering and a specialization in food engineering from Michigan State University, Shelley joined the Kellogg Company after graduation. She was a key team member in the design, installation, and start-up of a new morning foods manufacturing plant. As a process engineer, she has been part of the successful launch of 20 new cereal innovations and in a short period has earned recognition as a coatings expert in the company, rising to the position of Morning Foods Business Unit Manager for the W.K. Kellogg Institute of Food and Nutrition Research Operations Group.

Shelley also understands how food and nutrition are linked to major societal issues such as childhood obesity and type 2 diabetes. She has received several awards and recognitions from the Kellogg Company. Shelley generously gives her time to activities such as serving as chair of the Great Lakes Section of the Institute of Food Technologists, presenting at the MSU Society of Women Engineers as well as the national SWE conference, volunteering for Habitat for Humanity, and speaking to high school students about careers in science and technology. She was the recipient of the 2009 MSU College of Agriculture and Natural Resources Outstanding Young Alumnus Award.