Biography
Abbie completed her B.S. in Food Science at the University of Wisconsin-Madison in 2018. During her undergraduate degree, she participated in internship programs with Nestle Nutrition (Gerber), DairiConcepts, and Lindt & Sprüngli. She earned her M.S. in Food Science and Technology at Ohio State University in 2021. Her research focused on the blending of milk caseins with pea protein. Her most recent position was in product development and commercialization at Nature’s Fynd in Chicago, IL, where she worked on novel fungi-based vegan products. In her free time, she enjoys exploring new cities, running in local races, and cheering on the Green Bay Packers.