- Exposed to transferable skills for making the transition from academia into the industry through 10-week seminars - Discussed the career paths and industry landscapes with professionals from life-science, pharmaceutical, and healthcare

-Investigated new controlled atmosphere technologies to extend shelf life of fresh fruit in overseas shipping and counter-seasonal fruit supply-Conducted operational mapping and financial analysis for the integration of the new technology-Developed a rapport with business partners and delivered informational recommendations for senior leadership

- Leadership position: Assistant Team Leader - Supervised two different food safety projects funded by USDA NIFA grants that translated into three articles for submission to professional journals including Innovative Food Science & Emerging Technologies, Ultrasonics Sonochemistry, and Applied Environmental Microbiology- Set up group meeting, collected and created monthly reports based on group members input- Kept track of progress of each team to ensure smooth completion of work

Project: UC Davis Little Bang Business Poster Competition- Leadership position: Team Leader- Led a group of three Ph.D. student to compete in the competition- Created engineering prototypes for food decontamination applications that are fast, water and energy-efficient, organic and environmentally friendly- Designed effective business posters to communicate business ideas - Won the first two rounds of the competition for a total of $750 in prize money

- Leadership position: Assistant Team Leader - Tested Flavor360 Mobile and Desktop applications in various use cases & collaborated in documenting and completing reports for software bugs- Participated in ideation sessions on ways to utilize Flavor360 technology in the F&B industry- Researched and provided briefs on industry trends, current and target customer company information, and competitors- Sales meetings attendance or review recording to take notes on the next steps

- Investigated the effect of high-pressure processing on raw meat protein pigmentation and meat structure- Researched new meat products with pigments resistant to high-pressure processing- Designed and conducted sensory evaluations for new meat products