Alexandra Zane Email and Phone Number

I pursued food science with the goal of working for a company that feeds the world healthy food. I chose a plant-based diet at the age of 10 and learned from an early age how to be innovative in the kitchen, which led to much gratification whenever I could impress even meat-lovers with my creations and share my recipes with the plant-based community. I want to feed people on a larger scale, so I earned my B.S. in Food Science & Dietetics from CSULB, and became proficient in food product development, safety, chemistry, and government regulations so I can work in food production. I have experience in food product development and knowledge of HACCP food safety practices. I developed a canned rose oatmilk latte which I named Petal to the Metal and designed sustainable packaging for Next Level Sports Performance’s first protein bar, which was showcased at CSULB’s Green Generation Sustainability Showcase. I have developed technical skills that have equipped me to perform the duties that a product development team is responsible for. Prior to attending CSULB, I earned my A.S. in Food Science & Technology from Orange Coast College, where I took advantage of their unique Culinology program which blends Food Science with Culinary Arts. I have experience in laboratories and professional kitchens at various establishments and planned nutritionally balanced menus for infants and children at OCC’s Harry & Grace Children’s Center. I’m highly experienced in using Microsoft Office and have completed in-depth training in Excel and Access, which I have utilized to analyze data in various projects. I am enthusiastic about leveraging my background and skills to make meaningful contributions to the field of food production.