My work history I received my first Bachelor's degree in Food Science from the North Dakota State University. The Food Science program in Fargo emphasized cereal science and analysis because of geographical location and available commodities. While enrolled there, I developed an acute knowledge of protein, starch, moisture, texture, color and lipid analysis. This degree was a useful precursor to my second degree in Fermentation Science. Colorado State University- Fort Collins offers hands-on experiences for practical knowledge along with very helpful scientific resources. My 10 years of experience in the food manufacturing industry has taught me where to look in. I have grown to love researching and developing formulas in the beverage and nutraceutical fields. I have worked with many companies in this space to create effective and delicous products for consumers to try. I believe that hard work and a good attitude always leads to success. I would like to work in the research and development section of a company so I can be a part of creating new recipes and implement more sustainable operating procedures. I am always looking to improve myself, so I try take advice from any possible source.