I am flavor chemist and analytical scientist with over 15 years of experience at the interface of flavor chemistry, sensory science, and analytical chemistry. My work focuses on understanding the chemical drivers of flavor perception and translating this knowledge into practical solutions for food systems, with a particular expertise in reaction flavors, nonenzymatic browning and plant-based protein. I have over 7 years of experience in industry with direct experience developing scalable and cost-effective solutions for flavor. I am now developing the first U.S.-based flavor intelligence platform integrating artificial intelligence and food science to advance research, training, and industry partnerships.