I am a Food Scientist currently working on multiple sustainability initiatives related to food:* I coordinate the Net Zero transition of my company and build the transition road map to meet the climate target* I am leading a Global Shaper project that addressed food waste and reduced food insecurity issues in NYC• Food Science Experience: UC Davis Food Science graduates with experiences developing branded and private label products from bench-top to commercialization. I have experience working at product development consultants, food quality testing laboratory, and kitchen. I have managed and contributed 15+ product development projects, such as almond butters, cooking oil sprays, plant-based meat analogue, bars, chips, gluten free baked goods, confectioneries, and plant-based and carbonated beverages. For each project, I am in charge of developing product formulations, ensuring product met regulations and labeling guidelines, ensuring process can be successfully scale-up in production facilities, and designing and executing experiments to troubleshoot and improve product's taste, texture, appearance, and cost to meet client and consumer expectations. • Food Science Skills:Experienced with Product Development, Quality Assurance, Ingredients Sourcing, Analytical Testing, Sensory and Consumer Testing, Shelf-Life Analysis, and Creating Nutritional Labels, Ingredient List, and Product Specifications• Computer Skills:Genesis, SAP, Slack, Google Team, Microsoft Office, Word, Excel, and Powerpoint• Laboratory Skills:Water Activity Meter, pH meter, Texture Analyzer, Brix Refractometer, Colorimeter, Rheometer, GC-MS, HPLC, UV-Vis spectroscopy, NMR, Gel electrophoresis, PCR, and SDS-PAGE