Based on business needs for innovation in F’27, I explored the viability of breaking into a new aisle and whether we would be able to manufacture while maximizing profitability -Collaborated with cross-functional teams including regulatory, nutrition, culinary, process engineering, marketing, packaging, and other product developers to reach creative solutions. -Explored the product development process through formula reviews, kitchen batches, sensory evaluation, and presenting recommendations to the business team to drive decision making.

Effectiveness of At-Home Wash Methods In Reducing Microbial Load on MushroomsInvestigated microbial safety in produce by evaluating the effectiveness of various wash methods, contributing to safer food handling practices.Utilizing Alternative Flours and Sugars in the Development of Indulgent Bakery ProductDeveloped an indulgent bakery product using alternative flours and sugars.Survey: How College Students Interpret Nutrition Labels Surveyed college students to evaluate nutrition label literacy.Presented each research project at Clemson University Creative Inquiry Research Symposium.