-Oversaw and organized the launch of the new product co-branded with Tajin, Tajin coated Medjool Date Strips. -Support the creation, development and entire product launch of new products. -Oversaw aspects of new product development including the technical product specifications, packaging artwork and launch.-Worked with third-party manufacturers to create new products and ensure product specifications are followed. -Oversaw label creation and approval for a variety of package types and markets, including understanding international label regulations and regulations associated with certified Organic products, certified Non-GMO products and the handling of allergens. -Oversaw and project manage various timelines for new products and package types.

-Developed and testing a method to reduce the fermentation time by 50%, increase overall process efficiency and create a more stable final product. -Lead and manage a team to identify, determine the cause and create a solution to manage the most prominent off-flavor. -Review recipes and reduce COGS of current and potential product offerings by sourcing new ingredients and determining ways to reduce ingredient amounts.-Developed and oversee the sensory department which includes regular sensory evaluation of all current products pre- and post-production, off-flavor detection, true to target, hedonic and triangle tastings.-Prepare Nutrition Fact Panels with Quality Assurance to ensure legal compliance and assist with the Organic Recertification process through QAI as well as the Fair For Life Certification.-Created, from bench top to full production, the core brand that became the top selling offering inBoochcraft’s portfolio after two months on the market, selling double the other brands.-Conduct educational flavor seminars for Sales and Marketing departments in preparation for new product releases. -Research, plan, trial and implement process improvements that impact various areas of production, including reducing fermentation times and increasing product shelf stability.-Manage department budget, schedule, and Research Brewery flavor development team. -Liaise with the Sales, Marketing, Production and Operations departments to create and execute Boochcraft’s product release calendar.

-Research methods of process improvement including but not limited to ingredient extraction, fermentation health and speed and process optimization-Created and scaled up two new series of flavors at Boochcraft at the 100 bbl scale, which includes 1 new flavor in 2019 and 8 new flavors in 2020-Create and document new flavor production and new recipe creation and oversee scale up of flavors from 0.5 gal to 110 bbl-Created and oversee the sensory program at Boochcraft which includes leading and hosting tastings of product for both Product Development and Quality Control purposes as well a data analysis and identification of issues through sensory analysis-Work closely with marketing, sales, sourcing and production to oversee new product releases and work to meet deadlines for projects and product releases-Along with the quality team perform sensory analysis on each batch of product Boochcraft creates-Interface with consumers, distributors and sales reps to give a technical education on High Alcohol Kombucha and Boochcraft-Plan, implement and oversee the production schedule for the Research and Development brewery with a capacity of 5,000 bbls a year -Monitor research and development fermentations in a all sizes from 0.5gal to 80 bbls at each point in the process including during primary fermentation, secondary fermentation and recipe formulation-Work closely with the Senior Microbiologist to grow specific microbes and monitor microbial growth of ferments

- Continually monitor the product during each stage of production including during primary and secondary fermentation, juicing and infusion as well as during packaging and after bottling.- Perform readings and monitor the progress and health of the culture, which includes ABV sampling, Acidity Levels, Dissolved Gas Levels and Flavor Profiles- Continually identify areas to implement improvements in the beverage culture profile, production process and beverage stability- Monitor the cold chain distribution to ensure the company standards are kept throughout the distribution of the product to ensure the customer receives the best product - Isolate and grow specific bacteria for use in the base primary kombucha for optimal health benefits and flavor profile - Continuously monitor and refresh primary kombucha, which includes small batch growth and industrial scale up of small batch kombucha- Work with the Head Brewer to develop and implement a new flavor development program to create and test new flavors- Implement new practices that have resulted in a decrease in quality issues - Maintain laboratory equipment including a centrifuge, Alcolyzer, C-Box, qPCR machine as well as research new equipment to increase product knowledge and product quality- Create and implement a Quality Management System- Oversee the quality of a brewery capacity expansion from 9,000 bbls per year to 40,000 bbls per year- Oversee waste water treatment and monitoring COD, pH and TDS of brewery waste water- Design and perform experiments and collect and analyze data to better understand the product as well as identify areas for quality improvement- Present analyzed data to people in various departments of the company- Collect and monitor information from Sales Staff, Events Staff and Customers regarding potential quality issues with the product to identify areas for improvement and quality consistency

• Work in Intellectual Property Litigation • Prepare deposition, exhibits and trial materials, assist with document production and execute court filings• Research scientific literature to support arguments and create representations of chemical structures• Draft, edit/proof-read and cite-check (according the Bluebook citation format) reports, letters and briefs presented to the client, opposing counsel, and the court• Proficiently use legal software including: Westlaw/Lexis, Relativity; accounting software including: WebTime, ADP and Chrome River; and general office software including: Microsoft Excel, Outlook, and Word and Adobe • Prioritize assignments, adhere to strict deadlines and maintain a high level of attention to detail

• Interact, educate and serve, while trying to increase wine sales to customers• Support and interact with clients to increase wine sales and guest experience at vineyard• Help create wine and food pairings used during tastings that rotate monthly • Work special events to give a premium experience for high-end clients and guests

• Isolate and purify both N-glycans and O-glycans cleaved from a protein scaffold• Complete glycan analysis through mass spectroscopy, specifically MALDI-TOF • Use Molecular Biology skills to express and purify DNA plasmids, proteins and enzymes • Maintain laboratory equipment, safety control, laboratory space organization, • Order supplies and manage the budget

• Taught and managed two laboratory sections each semester• Responsible for safety and resource management, mentoring, lab prep, grading, and whole class and one-on-one instruction• Constantly received student praise in the areas of preparedness, ability and willingness to answer questions, approachability, safety and overall helpfulness in the classroom and over email

• Worked as a general server to bring top-class service to our guests and make sure everyone had a positive experience• Worked in various venues and for various clients in a social capacity, including weddings, and in a professional capacity, including company events

• Synthesized and purified crystalline squaraine dyes for the use in photovoltaic solar cell• Performed liquid and solid state purification on compounds as needed for elemental analysis• Used various analytical instruments to detect purity and confirm creation of product• Presented a Research Poster and an Oral Presentation at two Northeast Regional Meetings • Trained and mentored other lab members, attended and presented at weekly meetings • Based on research, conference presentations and academic merit, accepted as a Research Scholar

• Co-Taught two weekly Freshmen YearOne classes to introduce Freshmen to the RIT Campus, Services and acclimate individuals to life in college• Directly oversaw and led a group of 6 peer advisors • Planned and advertised out of classroom events for Freshmen helping with University retention rates• Constantly updated the Social Media associated with the program including: Twitter, Tumblr and Facebook• Co-Led weekly meetings of 12 peer advisors

• Represented organization to our national chapter, prospects, school administration, and other clubs • Established fraternity’s unique “brand”• Increased recruitment and retention rates• Oversaw annual budget and finances for dues, philanthropic earnings and event costs• Led weekly meetings, upheld the values of the group, oversaw other chairs’ responsibilities• Worked with committees to advertise and promote events, including philanthropic and social

• Taught English language and American culture at an immersion camp in Pińczów, Poland• Had constant interaction with students in and out of the classroom and organized special cultural events outside the classroom• Led, planned, and organized an after class recreational sports section for all of the students

• Worked on a project regarding cavitation in undersea vessels• Ran and performed tests on vessels to optimize for underwater travel • Worked in and Maintained a mechanic engineering laboratory