Experience

MycoTechnology, Inc.

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Associate Sensory Scientist

  • Apr 2023 - Present

  Harnessing the power of nature through fermentation of mushrooms to create great tasting and healthy ingredient options for everyday consumers. In this sensory role, I will be maintaining our sensory quality control panel at Mycotechnology in addition to developing new methodologies to increase panel capabilities. In addition, I conduct sensory research on novel ingredients to fully understand their uses in various food matrices. Harnessing the power of nature through fermentation of mushrooms to create great tasting and healthy ingredient options for everyday consumers. In this sensory role, I will be maintaining our sensory quality control panel at Mycotechnology in addition to developing new methodologies to increase panel capabilities. In addition, I conduct sensory research on novel ingredients to fully understand their uses in various food matrices.



The Boston Beer Company

• United States
• Food and Beverage Services
• 700 & Above Employee

• Sensory Technologist, Production

  • Sep 2021 - Apr 2023



Kansas State University

• United States
• Higher Education
• 700 & Above Employee

• Graduate Research Assistant (Kansas State Sensory and Consumer Insights Center)

  • Aug 2019 - Oct 2021

  • Manage and execute consumer testing projects for major food manufacturing clients aimed at understanding acceptance of new products and improving quality or variation of current products • Over 100+ hours working with descriptive panel, discrimination, and affective testing • Performed testing with both food and physical products and presented results among multiple teams • Analyze sensory data and create detailed written reports for communicating data to industry clients • Familiar with all major sensory softwares including Redjade, Compusense, XLSTAT, EyeQuestion • Over 2 years of sensory work in designing, executing, and analyzing sensory studies Show less



The Hershey Company

• United States
• Manufacturing
• 700 & Above Employee

• Research and Development Sensory Scientist

  • May 2020 - Aug 2020

  • Used experience with sensory science fundamentals to manage projects and innovate current products • Collaborated with sensory development team to perform in-depth evaluation of products • Used multiple statistical software systems to design experiments and find correlations including SAS, R, Design Expert, and EyeQuestion which were incorporated into detailed written reports for the team • Communicated by presenting weekly verbal reports on possible improvements to considered formulations • Cross-team communication with different functions including R&D, sensory, marketing, and quality Show less



Ardent Mills

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Food Safety and Quality Assurance

  • May 2019 - Aug 2019

  • Built on knowledge of current of food science and food safety while learning the complexities of the flour industry • Performed data analysis and maintenance on laboratory equipment • Sampled flour throughout the facility for possible microbial contamination • Assessed possible hazards and safety risks present with the flour milling process • Built on knowledge of current of food science and food safety while learning the complexities of the flour industry • Performed data analysis and maintenance on laboratory equipment • Sampled flour throughout the facility for possible microbial contamination • Assessed possible hazards and safety risks present with the flour milling process



Tyson Foods

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Food Safety and Quality Assurance

  • May 2018 - Aug 2018

  • Gained foundational knowledge in all aspects of processing plant operations engaged in food quality and safety • Performed meat sampling for microbial contamination as well as meat quality and grading • Updated HACCP plan with implementation of new machinery and processes • Led an intern team to identify places along the processing line where automation could be used for higher quality meats • Gained foundational knowledge in all aspects of processing plant operations engaged in food quality and safety • Performed meat sampling for microbial contamination as well as meat quality and grading • Updated HACCP plan with implementation of new machinery and processes • Led an intern team to identify places along the processing line where automation could be used for higher quality meats



University of Arkansas

• United States
• Higher Education
• 700 & Above Employee

• Laboratory Assistant

  • Nov 2017 - May 2018

  • Performed analyses to determine the amylose content of rice samples provided by manufacturers.• Work involved laboratory bench analysis• Obtained skills including precision measurements for both research data collection and industrial needs for food manufacturing requirements.

• Viticulture Program Assistant

  • May 2017 - May 2018

  • Collaborated with the Post Winery, Altus, Arkansas on a viticulture project and producing the wines: Opportunity and Enchantment, at the University of Arkansas.• Assisted graduate students with production and analysis of wines for academic study program.• Exhibited leadership as the inaugural intern in this program by developing a curriculum for subsequent interns.