Experience

Nutrablend Foods

• United States
• Wellness and Fitness Services
• 1 - 100 Employee

• VP, Scientific Affairs

  • Apr 2023 - Present

• Director, Scientific Affairs & Procurement

  • Aug 2021 - Jun 2023

• Research And Development Manager

  • Mar 2021 - Aug 2021

• Product Development Associate

  • Sep 2020 - Mar 2021



University of Guelph

• Canada
• Higher Education
• 700 & Above Employee

• Postdoctoral Fellow

  • Mar 2020 - Dec 2020

  Researcher funded by Motif FoodWorks developing sustainable, animal-free products by uncovering new and desirable properties of plant-based ingredients. Researcher funded by Motif FoodWorks developing sustainable, animal-free products by uncovering new and desirable properties of plant-based ingredients.



University of Guelph

• Canada
• Higher Education
• 700 & Above Employee

• PhD Researcher

  • Sep 2017 - Jan 2020

  Evaluated and characterized the natural functionality of plant-based proteins, developed new methods for the modification of protein functionality, and manufactured novel prototypes of meat and dairy analogues. Developed meltable, stretchable plant-based cheese alternatives and assessed feasibility of products with consideration for regulatory requirements, market research and initial investment for processing equipment. Interpreted, summarized and communicated findings in written reports, made recommendations for future research and gave technical presentations to both academic and industry audiences. Show less

• Teaching Assistant

  • Sep 2016 - Dec 2019

  Functional Foods and Nutraceuticals; Sensory Evaluation of Food;Utilization of Cereal Grains;Advanced Food Analysis;Intro to Food Processing

• MSc Researcher

  • Sep 2015 - Aug 2017

  Investigated ingredient interactions within bakery products to determine the structural impact of reducing the saturated fat content in bakery products with improved fatty acid profiles. Gained extensive experience with advanced analytical techniques, including HPLC, GC, NMR, DSC, XRD, FTIR and SEM.



Arrell Food Institute

• Research Assistant

  • Sep 2017 - May 2018

  Selected as a research assistant for the Food From Thought program’s inaugural year, led by the Arrell Food Institute. This program enables research into global food issues by interdisciplinary teams of students and facilitates collaboration with community partners, working on projects with an emphasis on sustainability and global impact. Worked with a team evaluating food literacy programs in Canada and other developed countries, assisting Public Health Ontario in a Locally Driven Collaborative Project with the goal of developing an improved tool to measure food literacy among at risk populations in Canada. Show less



HMR Pasta Kitchen, Inc.

• Canada
• Food and Beverage Manufacturing

• Culinary/Product Development Intern

  • May 2014 - Aug 2014



WILD Flavors, Inc.

• Mississauga, Ontario

• Jr. Product Developer

  • May 2013 - Aug 2013