R&D Manager

• Apr 2021 - Present

Senior Scientist

• May 2018 - Apr 2021

Application Scientist

• Jun 2017 - Apr 2018

Associate Scientist - Beverage Applications

• Apr 2015 - Apr 2018

Create custom soy protein solutions for use in Beverage formats, including aseptic, hot fill, and dry-blended formats.Design and conduct shelf life evaluations, also evaluating methods for accelerated/ advanced shelf life prediction models. Large scale DoE investigating viscosity, nutritive, and physicochemical stability over shelf life.Determine influence of proteinaceous factors on beverage shelf life performance, including protein content, degree of hydrolysis, methods of processing beverages, and form of protein used (isolates vs concentrates). Show less

Scientist

• Sep 2012 - Mar 2015

My major focuses include advancing nutritional beverage ingredient capabilities, developing (and co-developing with direct customer input) turnkey formulations of both liquid RTD and reconstitutable powder applications, and commercial-scale, high-temperature (aseptic/retort) processing. The key product designs on which I have worked include RTD (high acid and low acid) and reconstitutable powdered beverages, with emphasis on stability, nutritional profile, cost, and taste. Successful projects I have have been Technical Leader include the co-developing of an aseptic liquid RTD beverage delivering whole grains, customized flavor recommendations for multiple projects, and margin improvements with pre-existing formulas. Show less

Graduate Student - M.S.

• Aug 2010 - Sep 2012

Contemporary research interests in protein chemistry Thesis project is based on creating novel, economically-viable food ingredients from underutilized protein sources. Studies included physicochemical functionalities of enzymatic hydrolysates for end-use application as alternative cryoprotectant compounds. Contemporary research interests in protein chemistry Thesis project is based on creating novel, economically-viable food ingredients from underutilized protein sources. Studies included physicochemical functionalities of enzymatic hydrolysates for end-use application as alternative cryoprotectant compounds.

Creative Sensory Applications Intern

• May 2010 - Aug 2010

Cooperated with innovative sensory test development Validated a product improvement approach using novel technique Developed a sodium reduction protocol using culinology approach Cooperated with innovative sensory test development Validated a product improvement approach using novel technique Developed a sodium reduction protocol using culinology approach

Ingredient Technologist Intern

• 2009 - 2009

Analytical support and benchmarking of product attributes, including sweetener stability and color loss. Developed a beverage development protocol using difference testing in Sensory for usage levels of a functional ingredient. Analytical support and benchmarking of product attributes, including sweetener stability and color loss. Developed a beverage development protocol using difference testing in Sensory for usage levels of a functional ingredient.