Experience

• 

  University of massachusetts amherst

  Sept 2017 - May 2020

  • Completed an Honors Thesis researching the impact of strain variability on the microbial, chemical, and sensorial characteristics of fermented sauerkraut under the direction of David A. Sela and Alissa A. Nolden• Monitored aerobic and anaerobic microbial count and change in pH throughout fermentation process of spontaneous and controlled fermented sauerkraut samples• Designed and piloted a projective mapping sensory evaluation study for sample and commercial sauerkrauts• Collaborated with local company and presented research findings in a well-organized and concise manner Show less

  • Undergraduate Research Assistant

    Sept 2018 - May 2020

  • Student Outreach Representative, Department of Food Science

    Sept 2017 - May 2020

  • Student Dining Ambassador

    Sept 2017 - Dec 2018
• 

  Penn state university

  Aug 2021 - Aug 2022

  M.S. in Food ScienceThesis title: The Effect of Interactions Between Capsaicin and Dairy Proteins on Oral BurnAdvisors: John N. Coupland and John E. Hayes• Developed a novel method to quantify unbound and protein-bound capsaicin concentrations utilizing analytical techniques including fluorescence spectrophotometry, UV-Vis spectroscopy, and liquid chromatography• Designed, lead, and executed sensory evaluation studies for thesis research and food industry clients• Analyzed and synthesized data from consumer sensory testing using Compusense and R statistical software• Mentored undergraduate and trained undergraduate/graduate students at Penn State’s Sensory Evaluation Center Show less

  • Graduate Research Assistant

    Aug 2020 - Aug 2022

  • Graduate Teaching Assistant

    Aug 2021 - Dec 2021
• 

  Tate & lyle

  Oct 2022 - now

  • Scientist

    Apr 2024 - now

  • Associate Scientist

    Oct 2022 - Mar 2024