Sophia Pinton Email & Phone Number

United States

South San Francisco, California, United States

- Developing efficient extraction & recovery processes at lab-scale to produce bioactive-rich ingredients from plant and fungal biomass- Optimizing processes to reliably achieve target specifications while reduce processing costs- Generating process mass balances and flowsheets to provide basis for process scale-up and technoeconomic analysis- Managing tech transfer from bench to pilot-scale for the production of clinical trial test articles and B2B ingredients- Supporting the development of regulatory evidence packages (e.g., GRAS) by providing process flow diagrams and analytical reports on product composition and stability

South San Francisco, California, United States

Supported the launch of Brightseed's first B2B bioactive ingredient, Bio Gut Fiber, an insoluble dietary fiber made from the upcycled hulls of hemp seeds:- evaluated physical & chemical characteristics of samples to ensure adherence to product specifications- designed and managed stability studies over duration of product shelf-life- designed and managed product functionality tests (water and oil absorption, solubility, particle size and suspension)- managed prototype and product applications developments for trade shows and customer sampling (bars, RTM/RTD beverages, baked goods, extruded snacks, granola)- supported the development of test articles for 4 independent human trials including ingredient procurement and formulation, CMO scoping and manufacturing, logistics, and quality testing- delivered final data package for self-affirmed GRAS dossier of new ingredient

Davis, California, United States

The Davis Alt. Protein Project aims to accelerate the development of plant-based, cell-cultured, and fermentation-derived alternatives to animal products. We are supported by The Good Food Institute to help propel these innovations.As Co-Vice President, I:- helped lead our coursework development project, organize guest speakers, and gather lecture material for the design of the first alternative protein course at UC Davis, beginning Fall 2021- organized a virtual panel with five prominent UC Davis researchers and 30+ attendees to discuss the future of alternative proteins- hosted alt. protein industry and academia speakers via monthly webinars- organized a virtual cooking demo using plant-based meat products

Davis, Ca

MS Food Science, Department of Food Science and TechnologyPrincipal Investigator: Dr. Juliana Maria Leite Nobrega de Moura BellProject: Exploration of Green Extraction Technologies for the Valorization of Winemaking Byproducts - Optimized green extraction conditions for the valorization of wine grape pomace; explored the use of alkaline aqueous extraction, microwave-assisted extraction, enzyme-assisted extraction, and their integration to recover phenolics from grape skins and seeds- Explored the feasibility of two-stage countercurrent extraction to recycle processing fractions, reduce water usage, and increase process efficiency to promote a more circular economy- Analyzed phenolic profiles and antioxidant activity of grape pomace extracts to support unique applications in functional food & beverage pipelines while avoiding the use of harsh solvents- Determined novel methods to fractionate and characterize raw materials for niche applications in food system biorefineriesTeaching Assistant positions:Winter 2020 - Food PropertiesSpring 2020 - Principles of Food ScienceFall 2020 - Food Chemistry*Winter 2021 - Food PropertiesSpring 2021 - Quality Assurance in Food ProcessingFall 2021 - Food Preservation*Nominated for the 2020-21 Outstanding Graduate Student Teaching Award

Research assistant in the Food and Bioprocessing Lab at Virginia Tech.Food waste fermentation project (2019):- Determined the capability of a newly isolated, GRAS strain of Bacillus licheniformis to ferment glucose, cellulose, and campus food waste samples to 2,3-butanediol- Optimized the fermentation conditions that best induced this metabolic pathway while reducing ethanol and mixed acid productionUSDA Edamame Project (2018-2019):- Processed 10 edamame genotypes from plant breeding trials by blanching, freeze drying, and milling - Prepared samples for comprehensive chemical composition analysis

Blacksburg, Va

- Completed growth and survival study of Listeria monocytogenes on broccoli and cauliflower held at varying storage temperatures along the supply chain- Drafted literature review on Listeriosis outbreaks and previous L. monocytogenes growth and survival studies- Achieved first author on research article "Fate of Listeria Monocytogenes On Broccoli and Cauliflower Under Different Storage Temperatures", published in Journal of Food Protection, 2020

Louisville, Kentucky Area

- Extracted, quantified, and spray dried anthocyanins from purple corn and sorghum for food and beverage applications- Evaluated the stability of beta-carotene, paprika, and apocarotenal emulsions in various %ABV formulations using accelerated heat and light testing- Determined acceptable amount of annatto co-product to incorporate into potential “upcycled” cheese product - Trained on rotary evaporator, spectrophotometer, colorimeter, and industrial spray dryer

Blacksburg, Va

The Research and Extension Experiential Learning (REEL) program at Virginia Tech is a 10-week program that allows undergraduate students to participate in two 5-week projects. Funded by the USDA-NIFA, this program focuses on using translational science to address agricultural and food supply issues. First project on VT campus:- Observed the growing behavior of the parasitic plant Cuscuta and examined the interaction between various hosts (tomato, beet, and Arabidopsis) and the parasiteSecond project at the VT Agricultural Research and Extension Center on the Eastern Shore of VA:- Studied the growth and survival of Listeria monocytogenes on fresh and surface-sterilized green beans at varying storage conditionsPresentations:“Investigating the Behavior of Parasitic and Pathogenic Organisms on Vegetables"Poster Presentation, Virginia Tech Summer Undergraduate Research Symposium, June 2017

Master Of Science - Ms, Food Science

Activities and Societies: UC Davis Food Science Graduate Student Association

Bachelor Of Science (B.S.), Food Science And Technology

Activities and Societies: Food Science Club President, IFTSA Product Development Competition Finalist, Honors CollegeCollege.