Worked on food pathogen research in Dr. Barb Ingham's lab in the University of Wisconsin-Madison Department of Food Science. Completed testing on survival of pathogenic Listeria monocytogenes, Salmonella enterica, and Escherichia coli species on fresh-cut retail produce at three temperatures. Challenge study assessing organic chemical efficacy on reducing pathogen growth on pre-cut produce. Secondary author publication in January 2021 in Food Protection Trends and presented poster at International Association of Food Protection 2019 for the work.

Worked with department professors to prepare and maintain laboratory spaces for undergraduate instruction in the Department of Food Science. Documented chemical inventory for instructional and research purposes. Set up, tested, and wrote instructions for lab equipment including refractometer, pH meter, and Brookfield rheometer.

Projects supporting corporate quality systems, audit, external manufacturing, regulatory compliance, and microbiology teams

Conducted food microbiology research in Dr. Barb Ingham's lab as a part of the FRI summer scholar program. Completed preliminary chemical testing using a Biotek plate reader to establish efficacy of sanitizers on eliminating pathogens, in order to evaluate FDA and EPA regulations. Administered comparative tests on survival of Listeria monocytogenes, Salmonella, and E. coli species on fresh-cut cucumbers, peppers, onions, mangoes, and tomatoes at various temperatures

-Assisted with cheese production, packaging, labelling, and selling.-Organized and prepared orders for distributors and businesses to pick up.-Provided knowledge on gourmet cheeses to customers in retail store and at special events, including weekly farmer's markets.-Led tours of the factory, store, and building; responsible for explaining the process of making over 10 varieties of cheese and history of the building and neighborhood.-Explained procedures to new workers.

-Research project on hibiscus anthocyanin color changes in relation to pH and TA for use in fermented beverages. -Lead researcher determining scientific and economic best practice preservation method for a hard cider company; R&D lead using sulfates to preserve hard cider, conducted lab bench work, sensory testing, and summary statistics. Advised customer on appropriate usage level and implementation.-Implemented organizational tracking system and conducted weekly malt quality testing for craft brewers across NY state-Researched economy of dairy, cheese, and other agriculture value added markets in New York state.