注目のエキスパート：ミーガン・フィスクルメンツ

Megan Fisklements is a highly experienced and passionate Food Scientist, with a PhD from the University of California, Davis. Her industry experience includes リサーチ planning, methods development, rapid prototyping, 製品開発, 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 ケミストリー, 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.

ベターからの認定証の保有 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’ フードサイエンス questions.

In her words, “タクシー運転手、パーティーの参加者、ランダムに電話をかけてくる元ご近所さん、小売店の販売員など、少しでも興味を持った人と食品科学の話をするのはとても楽しいです。 

Megan Fisklements博士とプロジェクトのために連絡を取りたいですか？ 彼女のサービスを依頼する をkolabtree.comに掲載しました。