Morganne Wiewel, M.S. Email & Phone Number

New Berlin, New York, Us

Lincoln, Ne, Us

• Major Contribution: Created a new cashew ELISA method for the detection of cashew protein in plant milks subject to UHT/HTST processing for enhanced detection of cashew protein• Evaluated cashew milk protein detection from multiple aseptic brands such as Silk, Pacific Foods, SoDelicious, Elmhurst Milked, Forager Project, and Dream• Identified and corrected potential residual food allergen risks in the food industry by the development of a robust ELISA method

London, England, Gb

• Major Contribution: Validation of allulose (sugar reducer) to kick-off commercialization in six categories (protein bars, cakes, cookies, chocolate, gummies, and m&m’s) in a 3-month period of time for further decision making at point of sale• Conducted analysis on ingredient functionality and shelf life of allulose in plant and dairy-based protein bars, cakes, and cookies though objective evaluation with Brookfield Texture analyzer (texture analysis tool), water activity meter (aw), and moisture meter

River Forest, Il, Us

• Major Contribution: Assisted over 80 students with individualized product development concepts by giving insight into the R&D optimization process• Evaluated, communicated, and helped students go through a condensed product development timeline with strict deadlines and criteria• Applied organizational, presentation, and leadership skills to help students develop and implement new concepts they can bring into the food industry

River Forest, Il, Us

• Major Contribution: Help students develop critical thinking in chemistry by understanding lab work and developing conclusions• Evaluate coursework by grading labs and record keeping

Geneva, Il, Us

• Major Contribution: Lead formulation of over 100 prototypes involving plant-based bars, baked goods, and plant-based meat alternatives to evaluate flavor perception over 3 three-month time periods• Developed and evaluated, with sensory evaluation and nutrition software (Genesis), prototypes similar to CLIF bars, LARABARs, Pop-Tarts, and the Impossible Burger with 10-20 flavor applications each • Educated in descriptors for multiple raw materials including protein powders (brown rice, pea, soy, whey), plant milks (almond milk with cereal), novel flavors (maskers), and high intensity sweeteners (Ace K)

• Major Contribution: Crafted over 50 frozen custard concepts for food retail service including a signature product, chocolate covered strawberry by experimenting with added flavors and mix-ins based on customer response• Managed a 5-7 person team running custard machines, grill service, cashier, and serving over 200 customers/day with an average daily sale of ~$3000• Aided in resource allotment, hiring/firing decisions, new trainee protocols, grill and custard specials, and product discontinuations

Master'S Degree, Food Science And Technology

Bachelor Of Science - Bs, Food Applications And Chemistry