Experience

Harry's Inc.

• United States
• Personal Care Product Manufacturing
• 400 - 500 Employee

• Product Researcher

  • Feb 2022 - Present



MMR Research

• United Kingdom
• Market Research
• 300 - 400 Employee

• Sensory Panel Leader/Project Manager

  • Jul 2021 - Feb 2022



Washington State University

• United States
• Higher Education
• 700 & Above Employee

• Teaching Assistant

  • Jan 2020 - Jul 2021

  • Organized and maintained WSU School of Food Science teaching lab by ordering supplies and fixing equipment while on a fixed budget.• Created the instrumental lab portion for the Instrumental and Sensory Analysis of Food course. Guided, on average, 20 students through lab and discussion sections.• Guided students through lab and discussion sections for Food Engineering.• Held weekly office hours, study groups, and exam review sessions to provide students with more personalized learning. Show less

• Graduate Research Assistant

  • Aug 2019 - Jul 2021

  • Developed a lexicon to describe commercially available solid shelf-stable snacking cheeses through check-all-that-apply and quantitative descriptive analysis sensory panel.• Determined key drivers of liking for commercially available solid shelf-stable snacking cheeses using an affective sensory panel, consumer segmentation, and preference mapping.• Determined the rheological properties of commercially available solid shelf-stable snacking cheeses using uniaxial compression tests.• Examined the microstructure of commercially available solid shelf-stable snacking cheeses using scanning electron microscopy. Show less

• Sensory Technician

  • Aug 2019 - Jul 2021

  • Designed and executed discrimination sensory tests for dairy products and chips.• Designed and executed affective sensory tests for prepared meals, fresh crab, juices, and dairy products.• Developed standard operating procedures for the WSU Sensory Evaluation Center to address COVID-19, allowing for continued consumer testing and trained sensory panels.• Collaborated with WSU Institutional Review Board (IRB) to ensure sensory panels respected the rights of participants.



University of Florida

• United States
• Higher Education
• 700 & Above Employee

• Research Assistant

  • May 2018 - May 2019

  • Determined consumer acceptance for processed tomato juices produced with Florida tomatoes. • Identified and quantified flavor volatiles in tomato juices produced with Florida tomatoes using GC/MS. • Determined consumer acceptance for processed tomato juices produced with Florida tomatoes. • Identified and quantified flavor volatiles in tomato juices produced with Florida tomatoes using GC/MS.



Mérieux NutriSciences - North America

• United States
• Biotechnology Research
• 700 & Above Employee

• Sensory Technician

  • Nov 2016 - Nov 2017

  • Designed and executed shelf-life determination sensory panels for beverages, ready-to-eat foods, and snack foods. • Analyzed products from 20 food corporations to test for quality and uniformity across distributors. • Found inconsistencies and followed protocol when communicating with supervisors and clients. • Created standard operating procedures for audits by analyzing the specifications of the companies. • Designed and executed shelf-life determination sensory panels for beverages, ready-to-eat foods, and snack foods. • Analyzed products from 20 food corporations to test for quality and uniformity across distributors. • Found inconsistencies and followed protocol when communicating with supervisors and clients. • Created standard operating procedures for audits by analyzing the specifications of the companies.



University of Florida

• United States
• Higher Education
• 700 & Above Employee

• Sensory Research Assistant

  • Jan 2016 - Dec 2016

  Assisted in running taste panels for various food companies and research projects. Interacted with testers and utilized various sensory science methods for food tasting to secure valuable data. Assisted in running taste panels for various food companies and research projects. Interacted with testers and utilized various sensory science methods for food tasting to secure valuable data.