Brynn Angeletti, M.S.
Food scientist with advanced experience in protein and lipid chemistry, antioxidant functionality and applied food research.
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Education
University of Tennessee at Knoxville
M.S., Food Science / May, 2025
University of Kentucky
B.S., Food Science / May, 2023
Experience
University of Tennessee at Knoxville
Graduate Research Assistant / August, 2023 — May, 2025
Thesis program research on the antioxidant capabilities of hempseed protein hydrolysates in food-relevant systems and their application as a natural antioxidant alternative in place of synthetic derivatives.
University of Kentucky
Undergraduate Research Assistant / May, 2022 — May, 2023
Independent research on the seasonal changes of cool-season grass cell wall compositions. Responsible for isolating plant cell walls, quantifying lignin and analyzing monosaccharide profiles.
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