Dr. Jackie Epps, '69, appointed Interim Institutional Advancement VP

Thursday, June 21, 2007

SC State begins national search for chief fundraising position

Dr. Jackie Epps, '69ORANGEBURG –
Dr. Jackie Epps has been appointed interim vice president of the Division of Institutional Advancement at SC State. Epps, a 33-year veteran of Kraft Foods, has led the University’s Career Center since 2005.

“I am very pleased and excited about this enormous opportunity!,” said Epps. “I look forward to leveraging my connections with the business and industry community to strengthen and build corporate partnerships in support of my alma mater.”

As interim vice president of institutional advancement, Epps has oversight of fundraising and development, alumni and community affairs, public relations and marketing and WSSB, the campus radio station.

“Dr. Epps’ solid track record in the areas of management, leadership, planning, implementation and communication while at Kraft Foods, and his business and industry linkages make him well-positioned for this role in institutional advancement,” said SC State President Andrew Hugine Jr.

SC State is currently embarking upon a national search to fill the chief fundraising position.

A 1969 SC State alumnus, Epps returned to his alma mater after retiring from Kraft Foods in 2005 to become director of career planning and placement. In this role, Epps instituted the SC State University Business and Industry Cluster, a partnership between SC State and 25 major companies, to help develop and enhance students’ readiness for the global job market. As a result, job opportunities increased for graduating seniors by 25% in 2006, and continue to expand in 2007.

Epps spent 33 years working in research and development for Kraft Foods Inc., most recently serving as program director for its Food Service Division and Canada Retail, where he was responsible for directing technical programs that supported Kraft North America Food Service and Kraft Canada Retail businesses, including Coffee, Cold Refreshment Beverages, Desserts and Cereals.

While at Kraft Foods, Epps developed hundreds of new products and line extensions that include Maxwell House coffees, Cool Whip toppings, Capri Sun, Country Time, Kool Aid Burst and Crystal Light Ready-to-Drink Beverages. He has been awarded several patents, including a patent granted in 2007 for a shelf-stable shredded cheese product that requires no refrigeration and can be marketed in developing countries where refrigeration is unavailable to consumers.

Throughout his career, Epps has received numerous awards, including the Kraft Food Serve Five-Star Achievement Award – Outstanding Business Turnaround; Kraft Food Serve Five-Star Achievement Award – Business of the Year; Superior Achievement Award – Capri Sun Superior Market Performance; and Superior Achievement Award – Crystal Light Ready-To-Drink National Launch.

Epps earned a bachelor’s degree in chemistry from SC State and master’s and doctoral degrees in food science from Rutgers University. He is also a 2007 graduate of Leadership South Carolina, where he enhanced his leadership skills and broadened his understanding of pressing issues and challenges facing the Palmetto State.

Epps also served as a first lieutenant in the United States Army during the Vietnam War, after completing advanced ROTC training at SC State.