Over the course of the time spent with Eurofins, The National Food Lab, I have grown exponentially in both my technical lab skills and formula development work but also have strengthened my overall confidence as someone who belongs in this industry. Eurofins allows me to express my desire to learn while having the tools to design a formula for an assigned customer based on the presented needs and wants; an extruded snack that contains high protein, a beverage with a low amount of calories, confectionary with competitive textural attributes, and even powders with active properties. Throughout my time in this role, experimental design has been at the forefront of my day to day including shelf life analysis and pilot plant monthly quality trials presented in a pre-approved and budgeted timeline. In order to accomplish the most important task at hand, deliver our customer the highest quality product, communication and research weigh the heaviest. With clear exceptions made in the project plan and a concise timeline, the customer will receive a product they are able to take to the shelves. As my initiative to learn continues to grow, obtaining the role as a Product Life Management Scientist was very exciting as I am now learning a new area of Food Science. This includes building familiarity to our customers PLM database software system and working independently to review, edit, and approve specifications for ingredients. This role allows me to work collaboratively with my team and customers leadership effectively to find solutions to specification selections. Most importantly this role is allowing me to build on my ingredient knowledge and literature, learn global allergen and composition best practices, and see the impact of specification labeling on a finished product.

Support Product Development Scientists for the Global Juice Center, Coca-Cola North America. Beverage productions include blending and processing of from concentrate and not from concentrate juices both in lab and pilot plant scale-up. Several forms of beverages including low acid, high acid, aseptic, etc. can result by leading and particpating in brand assignments. Perform critical beverage analysis for current research initiatives as well as quality assessment of shelf-life samples. Bench top equipment and chemistry focused machinery are utilized to obtain results.I am familiar with ingredient functionality for beverage formulation, imperative for a homogenized and stable product including gums, sweeteners, and salts.

Assisted in human and animal studies to examine the effects of functional foods and factors that regulate micronutrient absorption.Attended weekly Journal Club meetings to discuss recent nutritional research and presented a scientific journal to a team of colleagues.