Megan Fisklements ist eine sehr erfahrene und leidenschaftliche Lebensmittelwissenschaftlerin, die an der University of California, Davis, promoviert hat. Ihre Erfahrung in der Industrie umfasst Forschungsplanung, Methodenentwicklung und Rapid Prototyping, Produktentwicklung, patent applications, product upscaling, business-to-business and co-packer relations, and brand ambassadorship to both businesses and consumers.
She has hands-on research experience in reduction and elimination of eggs and dairy ingredients in a variety of food systems, food emulsion biochemistry and physical Chemie, fermentation and coagulation within non-dairy systems, dehydrated vegetable and fruit microstructures, peri- and post-harvest almond quality quantification (including fieldwork), mammalian and bacterial cell biology, materials science and engineering, proteomics, and biomedical research.
Sie hat umfangreiche Kurse in Pflanzenphysiologie und Nacherntebiologie, Konservierung und Erhaltung der Qualität von frischem Schnittgut sowie thermische und nicht-thermische fortschrittliche Lebensmittelverarbeitungstechnologien belegt.
Holding-Zertifikate der Better Process Control School and manager-level ServSafe(tm), Dr. Fisklements is also experienced with JMP statistical analysis software, including multivariate experimental design (DOE) and results interpretation. She’s trained, managed and mentored more than a dozen research assistants individually and in teams. She has a proven record of cross-disciplinary leadership and teamwork, bridging between chefs, food technologists, protein chemists and biochemists, and executives.
Her interests include: food-related global problems and how to ameliorate them, evolutionary biology, human biome trends, organic and DIY food movements, and being a resource for non-scientists’ Lebensmittelwissenschaft questions.
Mit ihren Worten: "Taxifahrer, Partygänger, ehemalige Nachbarn, die mich zufällig anrufen, Verkäufer im Einzelhandel - ich genieße es sehr, mit jedem, der auch nur im Entferntesten daran interessiert ist, über Lebensmittelwissenschaft zu sprechen.
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