San Francisco-based food scientist with a passion for improving the way the world consumes, and looks at food in our everyday lives. I am committed to creating innovative, sustainable, and nutritious products that assist in deconstruction of our dependency on traditional agriculture. I bring to my teams a wealth of knowledge and experience working with animal, alternative, plant-based, and novel proteins, as well as experience developing products across a diverse portfolio of food systems.
Conducted product-development focused experiments to explore plant and egg white protein applications across various food systems such as beverages, sweets, savory meals, and baked goods. Properly evaluated formulation modifications through the use of sensory panels and texture analyzing instruments to optimize products in order to meet or exceed the quality of current market offerings. Translated data into development reports, and utilized cross-team communication of such information to ultimately drive further protein development.
Oversaw and lead development of two products through concept, prototyping, manufacturing, design, and market pitch. Established formulations and processing parameters for sensory, chemical, and nutritional properties, as well as documented product development through reports, flow charts, and cumulative proposals. Optimized product formulations through conduction of sensory panels, and translated feedback into meaningful development with the use formulation modifications from research-based literature.