Experience

Loyola University Chicago Stritch School of Medicine

• United States
• Higher Education
• 200 - 300 Employee

• Student

  • Jul 2021 - Present

• Research Intern- Beach Lab

  • Jun 2018 - Present

  Current Project: Previous Projects: -Led a self-initiated collaboration between Burns lab (LUC) and Beach Lab (LUMC) to study the effects of curcumin on the gut microbiota and barrier function through the Carbon Scholarship -Led a collaboration project between Peifer lab at UNC and Beach Lab at Stritch on the reformation of cell:cell junctions in kidney cells. Took Super Resolution images and modified protein expressions in cells to gather data and conduct analysis -Contributed to a project focusing on the cytoskeleton of cancer cells and fibroblasts looking at Tyrosine Phosphorylation of Non-muscle Myosin 2A



Loyola University Chicago

• United States
• Higher Education
• 700 & Above Employee

• Undergraduate Researcher

  • Aug 2018 - May 2021

  Researched the effect of curcumin (Turmeric) on the human gut microbiome. Researched the effect of curcumin (Turmeric) on the human gut microbiome.



LUC Gear Up

• SAT Tutor

  • Sep 2019 - Mar 2020

  -Led a group of sixteen students from Chicago Public High School to prepare for a college admissions test. -Administered academic work and guided young adults not fortunate enough to receive adequate resources from their schools -Tutored writing, reading and math skills. -Developed skills to facilitate educating a diverse class, both in academic abilities and cultural background. -Provided peer mentorship to guide my students to educate them on important life skills such as the importance of creating networks and looking for mentors for future success in any field. -Currently keep an active GroupMe to stay in touch with the kids giving them academic tips and reminders



The Cheesecake Factory

• United States
• Restaurants
• 700 & Above Employee

• Server

  • Jun 2017 - Dec 2017

  -Worked in a fast pasted environment, tending to 15-20 customers an hour, more during primetime. -Worked in a team to ensure quality of the restaurant and uphold the service to the guests. -Facilitated interaction between the kitchen and guests to maximize efficiency of customer service. -Worked in a fast pasted environment, tending to 15-20 customers an hour, more during primetime. -Worked in a team to ensure quality of the restaurant and uphold the service to the guests. -Facilitated interaction between the kitchen and guests to maximize efficiency of customer service.