Managed 8–10 projects per month, collaborating cross-functionally to successfully launch bakery products within the Fresh, Multi-Day Bakery, and Baked-in-Store categories, consistently meeting established timelines.Conducted texture analysis on various types of baked goods and interpreted results to communicate findings to the organization.Validated baked product by developing heat setting for Baked In Store Products, testing water activity, and performing shelf-life testing under both unpackaged and packaged conditions.Prototyped new products for Fresh and Multi Day Bakery prior to commercialization with partnered co-manufacturers by evaluating benchtop samples, conducting sensory analysis, and supporting pilot-plant trials.Led the onboarding of new raw materials and ingredients in TraceGains by coordinating with suppliers and ensuring documentation compliance with FDA, USDA, and company guidelines.

Assisted in the preparation of samples for various analytical tests across multiple functions at PepsiCo, ensuring timely delivery of organized results on LIMS and LabVantage platforms.Conducted water activity and color analysis on a range of snack products and raw ingredients to assess quality and consistency.

Worked on recipe optimization efforts by developing benchtop samples and organizing technical panels to evaluate and compare samples against current market offering and troubleshoot issues in recipe formulation.Collaborated with the procurement team to secure a reliable supplier for vegetable commodities, conducting rigorous testing to compare the sample against the current commodity and ensure product equivalence.Led a cross-functional panel, focusing on the consumer obsession of a Lean Cuisine SKU, and analyzed the strengths and weaknesses of the product from a marketing, product development, and quality perspective.

Researched and presented potential solutions to Co-Founder Adam Kaye for removing lactose from beverages, analyzing the impact of increased glucose and galactose on the formulation and production process.Assessed the feasibility of introducing lactase into acid whey-based beverages, calculating the minimum required lactase dosage and evaluating overall cost-effectiveness.Conducted time-based evaluations of lactose hydrolysis at varying lactase dosage levels using HPLC, analyzing the effectiveness of lactose removal.

Aided in the setup and preparation of various sensory tests such as The NY Milk Quality Improvement Program and The Sensory Analysis of Baby Greens.Recorded the observations of the participants for the Lab Director and clients that would later be used for research purposes or marketing.

Performed CIP audits on various dairy membrane units at Milk Specialties Global and Leprino Foods.Evaluated the performance of each membrane system and provided technical expertise to troubleshoot potential concerns with the sanitization process.Presented data and cost-saving solutions to the upper management of Hydrite helping Milk Specialties Global prevent avoidable expenditures.Conducted chemical quality checks by titrating the wash solution to determine the ppm of the sanitizing wash.

Oversaw twenty-eight students and provided weekly detailed feedback on course assignments.Held weekly office hours to answer general questions, provide assistance on assignments, and review material.Helped develop the Hybrid and Online course set up by providing recommendations on how the course should be structured.Supported students in their academic success by sending reminders, checking in on them, and providing accommodations to students in need.