Megan Fisklements is a highly experienced and passionate Food Scientist, with a PhD from the University of California, Davis. Her industry experience includes recherche planning, methods development, rapid prototyping, développement de produits, patent applications, product upscaling, business-to-business and co-packer relations, and brand ambassadorship to both businesses and consumers.
She has hands-on research experience in reduction and elimination of eggs and dairy ingredients in a variety of food systems, food emulsion biochemistry and physical chimie, fermentation and coagulation within non-dairy systems, dehydrated vegetable and fruit microstructures, peri- and post-harvest almond quality quantification (including fieldwork), mammalian and bacterial cell biology, materials science and engineering, proteomics, and biomedical research.
Elle a suivi des cours approfondis sur la physiologie végétale et la biologie post-récolte, la préservation et le maintien de la qualité des produits frais, ainsi que les technologies avancées de traitement thermique et non thermique des aliments.
Holding certificates from the Better Process Control School and manager-level ServSafe(tm), Dr. Fisklements is also experienced with JMP statistical analysis software, including multivariate experimental design (DOE) and results interpretation. She’s trained, managed and mentored more than a dozen research assistants individually and in teams. She has a proven record of cross-disciplinary leadership and teamwork, bridging between chefs, food technologists, protein chemists and biochemists, and executives.
Her interests include: food-related global problems and how to ameliorate them, evolutionary biology, human biome trends, organic and DIY food movements, and being a resource for non-scientists’ science alimentaire questions.
Selon elle, "Les taxis, les fêtards, les anciens voisins qui m'appellent au hasard, les vendeurs au détail ; j'aime beaucoup parler de science alimentaire avec quiconque est un tant soit peu intéressé.
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