Experience

Herbert College of Agriculture at the University of Tennessee

• United States
• Higher Education
• 1 - 100 Employee

• Graduate Research Assistant

  • Aug 2020 - Present

  • Specialized in plant, dairy, and insect protein isolation, hydrolysis, and modification to induce interaction with the ice crystal lattice and inhibit ice crystal growth. • Worked successfully with outside companies characterizing insect protein and lipids, isolation, and characterization of chocolate’s fatty acid composition, and performing cacao fermentation for their R&D teams use. • Experienced benchtop formulation of cheese products, and utilization of cheese whey to formulate new additives and fractionation and isolation of various proteins and lipids from the waste stream. • Performed independent research specializing in dairy, plant, and insect protein extraction, modification, and enzymatic hydrolysis to improve the proteins/peptides’ ability to interact with ice crystals.• Was the fiscal officer for the lab, supervised our safety program, and managed the graduate/undergraduate mentorship in the lab. • Advanced experience in analytical chemistry techniques for both food and polymer analysis including: ICP mineral analysis, vibrational sum frequency generation, FTIR, P-NMR, HPLC, ion exchange chromatography, preparative size exclusion chromatography, SDS-PAGE, polarized microscopy, confocal microscopy, lipid extraction and characterization, GC, protein extraction, purification, and characterization, lipid oxidation studies, fatty acid analysis, and amino acid analysis. Show less

• Cacao Fermentation Project Abroad - Belize

  • May 2023 - Jun 2023

  • Designed, lead, and performed a cacao fermentation project within the jungle in Belize and was responsible for all decisions made in design of the project and changes that arose. • Worked with an outside research facility and staff to successfully complete a in field research project.• Gained experience in how chocolate is processed and got to experience chocolate making from the beginning on harvesting cacao pods to tempering and molding chocolate bars. • Gained teaching experience by educating the cacao farm staff and owners with lectures on the cacao fermentation process, food analysis techniques and basic food science knowledge. • Gained real life field experience by performing food analysis techniques outside of the lab space. Show less



The J.M. Smucker Co.

• United States
• Manufacturing
• 700 & Above Employee

• Research And Development Intern

  • Jun 2020 - Aug 2020

  • Developed line extension formulation skills by designing an extended portfolio for different brands that fit the scope of the brand under the J.M Smucker company. • Researched pet food/treat regulations and utilized marketing/statistical software to identify ingredient and processing trends. • Gained pilot/processing plant experience with implementation of my own formulations to mimic real plant test runs. • Worked with food engineers to identify and solve processing issues that can arise with the new formulations. Show less

• Research And Development Intern

  • Jun 2019 - Aug 2019

  • Worked with the Upstream Innovation team and specialized in confirming new product design feasibility. • Gained formulation experience in wet dog and cat food, dry food, and pet treats. • Utilized enzymes and various food proteins to formulate new dog treats and wet cat food. • Designed and produced new pet treats and pet food designs inside food processing plants, analytical chemistry, and labs. • Gained familiarity in cat and dog nutritional needs, market trends, and AFFCO regulations. Show less



Kerry

• Ireland
• Food and Beverage Services
• 700 & Above Employee

• Quality Assurance Intern

  • Jun 2018 - Aug 2018

  • Worked with quality technicians, supervisors, and managers to assess quality of beverages, juices, and cocktail mixes in the plant setting. • Created and organized all documents related to the BRC audit. • Participated in a continuous improvement team to optimize juice box packing and reduce slowdown in production. • Swabbed and plated packaging material and equipment to identify microbial contamination of beverage products. • Worked with research and development scientists to complete plant trial runs of new products. Show less