Work with thought leaders and academic experts from New York State College of Agriculture & Life Sciences

With a Ph.D. in Food Science and over a decade of hands-on experience, I specialize in fermentation consulting for the food and beverage industry. My expertise spans optimizing fermentation processes, troubleshooting production challenges, and guiding clients in product development. I’ve worked in roles ranging from research scientist to winemaker, which has provided me with a deep understanding of both the scientific and practical aspects of fermentation. I’m passionate about helping businesses improve quality, consistency, and flavor profiles in their products. Throughout my career, I’ve had the opportunity to lead research projects, collaborate with cross-functional teams, and develop innovative solutions tailored to client needs. I believe in a data-driven approach, using advanced analytics to make informed decisions and refine protocols. Additionally, I enjoy sharing knowledge and frequently develop educational materials to help clients understand and leverage the science behind fermentation. Whether you're launching a new product or enhancing an existing process, I’m here to provide insight, support, and solutions to help your business thrive in the competitive food and beverage market. <br>