Graduate Student Researcher / September, 2019 — Present

I collaborated on a USDA-funded project to implement continuous flow high-pressure homogenization (CFHPH) for improving the sensory and nutritional quality of fruit-based beverages. I developed and validated methods to quantify bioactive compounds, optimized analytical instruments, and applied gas chromatography-mass spectrometry (GC-MS) for flavor analysis. Using chemometrics, I correlated chemical composition with sensory profiles and optimized homogenization processes to assess their impact during storage. My research compared CFHPH with high-temperature short-time (HTST) processing, highlighting its effects on bioavailability and gut microbiota, showcasing my expertise in advanced technologies and process optimization.

SR&D Grad Intern / May, 2024 — August, 2024

Created dashboards to visualize clinical study data, facilitating efficient monitoring and decision-making. Applied Good Clinical Practice (GCP) principles to ensure data integrity.

R&D Intern / May, 2023 — August, 2023

Developed analytical methods for detecting halogenated compounds in compliance with FDA regulations. Collaborated with cross-functional teams to optimize product formulations.

Graduate Researcher / May, 2018 — August, 2019

Supported food safety initiatives through microbial analysis and high-pressure pasteurization studies. Ensured regulatory compliance and developed methodologies for assessing food safety in processed products.

Graduate Research Assistant / January, 2016 — December, 2017

In the center, I led and supported several projects. One key project focused on how changes in consumer patterns and added ingredients affected the sensory profile of ground coffee. This helped me understand how eating behaviors influence sensory perception and consumer preferences. I also led a project analyzing how different packaging and storage conditions affected the fatty acid and sensory profiles of pecans. This work taught me how post-harvest processing and storage impact the quality and nutritional value of food products. In addition, I worked on several industry projects involving pet food, chocolates, perfumes, alcoholic and non-alcoholic beverages, baked goods, and meat products. These experiences showed me how industrial processing and formulation changes impact the sensory qualities of products and how these changes influence consumer perceptions in the market.