In addition to her working experience, Ms. Beck has also contributed to and been quoted in several different stories and articles for different media outlets including The Wall Street Journal, The Washington Post, “National Public Radio,” Nation’s Restaurant News (NRN), QSR and many other daily newspapers across the U.S. Topics and pieces she has commented on and attributed to include chain restaurant industry trends, food safety, brand management and strategy, supply chains, and chain restaurant products. She has also been published with “Using Some Physicochemical Properties of Proteins in Coacervate Systems,” “Oxidation of a Model System Containing Liposomes,” and “Food Processing in North America – A Struggle for Survival.”
Lastly, Juelene Beck has been a part of many different organizations. These include the Board of Visitors for University of Wisconsin’s College of Agricultural & Life Sciences where she was a member and eventual chair member, the WFF (Women’s Foodservice Forum) where she was part of Membership Committee where she helped the forum grow as well as led training and network organization, and the Institute of Food Technologists (IFT) where she was a National Professional Member who was instrumental in creating the South Florida chapter of IFT.