I'm a Senior Scientist at The Good Food Institute. Our mission is to bring together scientists, entrepreneurs, and funding sources to advance the development and commercialization of plant-based and cultured ("clean") alternatives to animal products. GFI is paving the way towards a healthier, more sustainable, and more humane future -- using biotechnology, food science, and synthetic biology. I passionately believe in the potential of this approach, and I'm thrilled to be part of this team. Please visit www.gfi.org to enroll in our mailing list or learn how you can contribute to this endeavor.
Prior to joining GFI, I spent a decade in academic research at several institutions. Most recently, I was a postdoctoral research associate in Amy Palmer's lab at the BioFrontiers Institute at the University of Colorado Boulder, developing novel biosensor platforms with the goal of creating disease diagnostics for low-resource settings.
I received my Ph.D. from the Division of Biological Sciences at the University of California San Diego. My research in Steve Mayfield's lab focused on characterizing gene regulatory mechanisms in the eukaryotic green alga Chlamydomonas reinhardtii, developing tools for advanced algal engineering and investigating the prevalence of targeted gene integration.
I received my B.S. in Chemical and Biomolecular Engineering at Johns Hopkins University in Baltimore, MD. As an undergraduate, my research involved synthesizing and characterizing novel designed peptides predicted to interact with biomineral surfaces. I also volunteered abroad in India with Haath Mein Sehat during my college summer and winter breaks, collecting epidemiological data and water samples, and training local college students to perform water quality tests in the lab.
Outside of the lab, I am passionate about teaching, science outreach and literacy, public policy, and animal advocacy. In my free time, I enjoy traveling, running, hiking, writing, and reading nonfiction — most of which I do with my two dogs at my side.