"The majority of my work has been in the realm of academia, where I conducted research as a graduate research assistant as well as taught and instructed students during two food chemical analysis labs. Additionally, I trained students across tasks related to lab analyses. The basis of my research has focused largely on the use of exogenous enzymes to increase aroma and flavor in pale ale-style beers. Through this work, I gained extensive experience in chromatographic and sensory analysis through both benchtop and pilot scale processes.

With that, my qualifications include graduating Magna Cum Laude from Penn State in Food Science. Additionally, I stayed at Penn State and completed my master's degree in Food Science with a focus on Food Chemistry. Through my education, I have gained experience in the facets of food science ranging from knowledge and training in Food Microbiology and Nutrition but my expertise is Food Chemistry. During my education, I gained an immense amount of joy in helping students with their work and training them in techniques they will be able to use in their careers.

For me, I always feel that the most beneficial way to help someone is to acknowledge a starting point. Not everyone picks up on work right away and many need additional assistance to work through tasks and excel. Whether there is a small roadblock caused by a lack of background or explanation or simply there is a course or section of one training where they simply struggle, I hope that I can take my skills and experience to help you identify the source of confusion and to help you gain clarity.

As a Food Scientist, I have taken coursework and received training across all the field faculties. However, my areas of expertise lie primarily in the area of Food Chemistry but I also have plenty of experience with Food Microbiology and Nutrition. These mediums are intertwined with my work and are self-reliant on one another. I have experience teaching in these areas and would be happy to assist in them.

As part of my r" less...