I am a food scientist and researcher with over 11 years of experience across both academia
and industry. I earned my Ph.D. in Food Science from the University of Otago in New
Zealand. After completing my PhD, I worked for the largest meat industry in New Zealand
where I began focusing on converting food and meat waste into valuable products. I further
expanded this work at the University of Canterbury, developing expertise in transforming
agricultural by-products into high-value products. Throughout my research career, my
primary focus has been on the valorization of industrial by-products and the development of
value-added products. I am particularly interested in dairy-derived bioactive compounds
such as components in the milk fat globule membrane (MFGM) and whey protein
phospholipid concentrate (WPPC). My work connects closely with animal science, as these
components play important roles in animal nutrition, and the overall quality of cow milk.
I serve as a member of the UWPA Engagement Committees at UW-Madison and enjoy
teaching and mentoring students.

Outside the lab, I enjoy reading, hiking, cooking, and
working out at the gym.