Graduate of Iowa State University with a B. S. in Food Science and Technology. As an undergraduate, I was involved in research working on folate kinetics in various legumes. I helped with the initial stages of research - researching the best methods to use, troubleshooting, getting the initial standardizations done. Courses in sensory and product development drove my passion for food science. I competed in the American Society of Baking product development club as a lead developer; I worked with a team to create a bakery product using novel ingredients. Our product was cereal bars using coffee cherry powder.In the summer of 2021, I interned at Grain Craft. My role was to assist in analyzing wheat samples for their baking qualities for customers. I helped grind incoming wheat kernels to mimic the milling process, then analyze them for their protein content. I became proficient in using a farinograph to determine mix times. After protein and mix times were determined, I assisted in test baking using a standard recipe to mimic how bakeries would use the flour. I assisted in troubleshooting problems with bake times and how to adjust the farinograph to obtain accurate results.Currently I am employed at Cargill, specifically Corn Starch, Sweeteners, and Textures division. I am responsible for ensuring quality of starch and syrup products throughout the process, beginning with fresh slurry and ending with final products. In addition, I assist specialists in troubleshooting issues. One project I helped with was determining the most efficient amount of product to purge between spray dried and flash dried starch when a new system was built. A current project I am working on is updating and refining our sensory procedure with our food safety department.