- Hired as a Graduate Teaching Assistant (GTA) to teach an introductory culinary class that focused on teaching the basic skills of culinary arts and food science to undergraduate students- Planned and organized the ingredients for over 20 recipes for two culinary labs each week- Coordinated weekly grocery deliveries to supply the ingredients necessary for two culinary labs each week- Assigned grades for weekly lab reports and proctored undergraduate tests for a class of 40 students

Modulating Oxidative Stress through Antioxidant-Infused Spice Chews: The MOSAIC Study (2017-2018)- Created two antioxidant-infused gourmet dessert gums to be used in testing for sensory qualities and antioxidant release- Mentored younger students on gum recipe protocols and research laboratory procedures- Coordinated sensory testing using one hundred volunteer student participantsBioactive Compounds in Watermelon Modulating Oxidative Stress and Inflammation in Elders: The MOXIE Study (2016-2018)- Contributed to the revision and improvement of research protocols in weekly meetings- Conducted pre-screening phone calls and 24-hour dietary recalls before and during testingperiods- Prepared placebo watermelon juice, collated eight procedure manuals for all studypersonnel, and coordinated study material distribution to participantsCardiometabolic Disease Staging and Inflammation in Obese Older Adults (January 2015-May 2015)- Trained in calculating CMDS staging by considering factors such as age, lifestyle, blood pressure, and inflammation to analyze individual’s risk of cardiometabolic disease- Analyzed the relationship between inflammatory biomarkers such as TNF-a, CRP, and IL-6 and cardiometabolic stages

- Shadowed 400 hours under a clinical dietitian specializing in ICU care- Trained in assessing patients to determine calorie, protein, and fluid needs depending on medical conditions- Practiced TPN and tube feed calculations for ICU patients and NICU infants- Created diet instruction teaching materials that could be used to teach newly diagnosed patients about diet plans, such as renal diets, heart healthy diets, or diabetic diets

I interned in the research and development labs and the microbiology labs at OK Foods, Inc. - Created new products to meet customer specifications- Experimented with new recipes and methods to make better products- Tested for microbial pathogens from machinery in production plants and learned about preventative measures taken in the food production industry - Became familiar with government food regulations and learned how to make sure food production ran according to federal, state, and local laws- Successfully worked with various Microsoft Word programs and software programs- Worked as a part of a successful research and development team as the youngest member