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.
She’s performed extensive coursework in plant physiology and post-harvest biology, preservation and maintenance of fresh-cut quality, and thermal and non-thermal advanced food processing technologies.
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.
In her words, “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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