Proven record of cross-disciplinary leadership and teamwork, bridging between data scientists & bioinformaticians, chefs, food technologists, and fellow executives.Industry experience in research planning, methods development, rapid prototyping, product development, patent applications, product upscaling, co-packer and business-to-business relations, and brand ambassadorship to both businesses and consumers. Hands-on research in reduction and elimination of eggs and dairy ingredients in a variety of food systems, food emulsion biochemistry and physical chemistry, fermentation and coagulation within non-dairy systems, dehydrated vegetable and fruit microstructure, peri- and post-harvest quality quantification (including fieldwork), mammalian and bacterial cell biology, materials science and engineering, proteomics, and biomedical research.Extensive coursework in plant physiology and post-harvest biology, preservation and maintenance of fresh-cut quality, and thermal and non-thermal advanced food processing technologies. Training, mentorship, and management of dozens of young professional scientists and research assistants, both individually and in teams. Better Process Control School and manager-level ServSafe(tm) certified. Deep interest in food-related global problems and how to ameliorate them, evolutionary biology, human biome trends, organic and DIY food movements, and being a resource for non-scientists' food science questions. Cabbies, party-goers, former neighbors who call me randomly, retail salespeople; I deeply enjoy talking about food science with anyone even remotely interested.