Work experience

• Technical Service Senior Account Manager

  Tate & Lyle

  2025.06-Current

  (3 months)

  3 years 3 months
• Associate Principal Scientist

  Tate & Lyle

  2025.02-2025.05

  (4 months)
• Senior Scientist

  Tate & Lyle

  2022.05-2025.02

  (3 years)

  (2 years 10 months) 2 years 5 months
• R&D Senior Food Scientist

  PepsiCo

  2021.10-2022.05

  (8 months)
• R&D Food Scientist

  The Ohio State University

  2020.01-2021.10

  (2 years)

  (1 year 10 months)
• Graduate Research Associate - Instrumental

  The Ohio State University

  2017.08-2019.12

  (2 years)

  (2 years 5 months) - Quantified levels of amino acids, protein, and oleic acid content in soybean meal and developed predictive algorithms using NIR that resulted in patented method for determining nutritional and quality traits in soybean (WO/2020/237055) - Constructed classification algorithms that use IR spectra to discriminate between organic and conventional butter and predict fatty acid levels to prevent butter adulteration on the market - Built predictive models using vibrational spectra to quantify moisture content in peanuts to assist growers and processors in aflatoxin prevention
• R&D Intern

  PepsiCo

  2019.05-2019.08

  (4 months)

  公司:University of Minnesota
• Undergraduate Researcher - Flavor Research Lab

  University of Minnesota

  2016.09-2017.05

  (9 months)

  Use of Stir Bar Sorptive Extraction, Thermal Desorption, Gas Chromatography and Mass Spectrometry to track loss of flavor compounds in protein bars due to flavor compound-protein interactions. Advisor: Dr. Gary Reineccius, Professor at UMN Food Science Department
• Event Coordinator

  Small World Coffee Hour

  2014.09-2016.12

  (2 years)

  (2 years 4 months) - Promote events through various channels including social media, newsletters of various colleges, and connections with professors - Create posters and promotional material using Photoshop - Curate and liaise with speakers and co-hosts for events - Order food and coordinate venue - Demonstrate multicultural competency by working together with co-hosts from a variety of cultural and national backgrounds
• R&D Intern

  Bellisio Foods, Inc.

  2016.05-2016.08

  (4 months)

  - Assisted product developers with building frozen meal prototypes through performing benchtop trials, managing daily inventory, and ordering supplies in a timely manner for launch of two new product lines - Performed routine analytical testing, sensory evaluation, and cooking validations on frozen meals for quality control - Participated in ideation sessions and helped refine concepts for future innovation
• Undergraduate Researcher

  University of Minnesota

  2015.08-2016.01

  (6 months)

  Examined the antimicrobial properties of different species of lactic acid bacteria isolated from Kimchi (korean fermented cabbage) on the pathogens Escherichia coli and Listeria monocytogenes
• Summer Intern

  Golden Harvest Foods

  2014.07-2014.07

  - Conducted routine sensory and microbial evaluation on production samples to ensure product quality - Monitored PPE compliance on the manufacturing floor - Sat in on meetings that discussed quality control, consumer complaints and product development collaboration with 7-11 headquarters

Educational experience

• The Ohio State University

  Food Science

  2017.01-2019.01

  (2 years)
• University of Minnesota-Twin Cities

  Food Science

  2013.01-2017.01

  (4 years)
• Fairview International School

  2011.01-2013.01

  (2 years)
• International Baccalaureate

Certificates