Thrilled to have just finished my PhD in food science and technology at The Ohio State University where I studied food texture. Being out in the industry is something I have dreamed about for a long time now. I am focused on bringing light into this world and doing so with a team that has the same passion for the food industry and for helping others. For the past two years, alongside my studies, I started my own allergy-friendly food startup. I spent all day at school, and I spent all night in my tiny kitchen creating a garbanzo bean “nut” butter. This creation came to be my food baby, Banzo Butter (www.banzobutterbrand.com). I officially launched it in December of 2020, and I sold about 600 jars! My “why” remained potent, and it encouraged me to continue even when I felt I couldn’t. I created this company for people who feel excluded when it comes to snack time. Eating and drinking are such social activities, and I cannot imagine what life would be like if I had to bring my own food everywhere, question safety in restaurants, and need to spend sometimes hours scanning food labels at the store and reaching out to companies for more specific allergen information. We all know someone affected by either a food allergy or another dietary restriction, and it is for those people that I advocate for and raise awareness about food inclusivity through my brand. With my background in plant-based formulations, I am devoted to finding a career that will never have me questioning if I am helping people and helping the Earth.