B.S. Food Science, B.S. Nutrition - University of Minnesota
Biography
Holly completed her B.S. in Food Science and B.S. in Nutrition Science in December 2020 at the University of Minnesota. After taking a semester to work full-time as a Researcher with the Plant Protein Innovation Center, Holly started her M.S. in Food Science in Fall 2021. Her graduate research will involve exploration of the impact of globulin protein profile on pea protein functionality in various food applications. Outside of an academic setting, Holly gained industry experience through product development internships at SunOpta and Cargill in Summer 2019 and 2021, respectively, in which she worked on food applications of plant-based ingredients. Holly also looks forward to broadening her industry experience in Summer 2022 with a product development internship at General Mills.
Areas of Interest
- Plant-based protein
- Protein chemistry
- Ingredient chemistry
- Food applications