Dr. Yazmine Reed is a highly educated and experienced professional in the field of food science and agriculture. She obtained her Bachelor of Science in Biology from South Carolina State University in 2015 and went on to pursue a Masters of Science in Food Science and Biotechnology from Delaware State University in 2017. After completing her masters, Yazmine continued her education by obtaining a Ph.D. in Food Science and Agriculture from the University of Maryland Eastern Shore in 2024. Throughout her education, Yazmine gained valuable knowledge and skills in food production engineering, sensory science, and environmental science. She has applied her expertise in various roles, including working as a Food Production Engineering & Sensory Scientist at Smith Island Baking Company and as an Environmental Scientist at Kwame Nkrumah University of Science, School of Agriculture. In addition, she has also served as a Research Assistant at Delaware State University, where she conducted research on various food science and agriculture topics. Yazmine's passion for the field of food science and agriculture is evident through her extensive education and experience. She is dedicated to using her expertise to contribute to the advancement of the industry and make a positive impact on the world. Yazmine is a driven and knowledgeable professional, and she continues to seek opportunities to expand her knowledge and skills in her field.

Yazmine Reed

Ph.D in Food Science and Agricultural with emphasis in Food Production Engineering & Sensory Scientist

About

Education

South Carolina State University

BSC, Biology / May, 2015

Orangeburg, South Carolina, United States of America

Delaware State University

Masters of Science, Food Science and Biotechnology / June, 2017

Dover, Delaware, United States of America

University of Maryland Eastern Shore

Ph.d, Food Science and Agriculture / October, 2024

Princess Anne, Maryland, United States of America

Experience

Feed the Future Food Systems for Nutrition Innovation Lab (FSN-IL)

Smith Island Baking Company

Food Production Engineering & Sensory Scientist / January, 2017 — Present

• Conduct comprehensive shelf-life studies and develop innovative food products. • standing of food science principles and latest industry trends to drive product excellence and innovation. • Specialize in using hydrocolloids as an alternative to traditional chemical preservatives to control food spoilage. • Conduct sensory evaluation testing, meticulously evaluating ingredients using texture analysis. • Employ advanced tools such as rheometers to measure viscous properties of materials, ensuring product stability. • Use water activity meters and moisture content meters to understand the r and shelf life, optimizing product longevity. •

Kwame Nkrumah University of Science, School of Agriculture

Enviromental Scientist / May, 2017 — July, 2017

• An in-depth study was conducted on the land, soil, and water of Ghana.

Delaware State University

Research Assistant / May, 2015 — May, 2017

• My focus lies in conducting research studies that aim to regulate and analyze heavy metal levels present in dairy products. • I have developed a keen understanding of the methods used to minimize these levels, with the ultimate goal of improving the safety and quality of dairy products for consumers. • I possess a high degree of competence in testing dairy products for foodborne outbreaks. • Maintained accurate records. • Maintained and developed research team relationships. • Proficient in Manuscript, Protocol, and Report writing. • My proficiency in operating Atomic Absorption Spectroscopy/Mass Spectroscopy allows me to accurately measure the concentration of heavy metals in dairy products.

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