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I was excited to join Ä¢¹½tv because I like a challenge and I'm interested in a variety of disciplines — chemistry, microbiology, and engineering. Now I get to explore them all, and I'm learning more about other areas that I don't have experience in. Ä¢¹½tv lets me dive into all these subjects and satisfy my curiosity while helping our clients make food safer and better for consumers.

Falling for Food Science

I was good at chemistry in high school, and I enjoyed it, so I decided to major in it at Norfolk State University through the Dozoretz National Institute for Mathematics and Applied Sciences (DNIMAS) scholarship program.

DNIMAS was founded in 1985 to help address the shortage of working minority scientists. It helps students prepare for graduate studies and work in STEM fields. The DNIMAS directors constantly encouraged my peers and I to continue our education, so getting a master's degree in chemistry became part of my plan. Once I gained additional lab experience after completing two materials science engineering research internships, I realized I was most intrigued by the practical application of science, and the realm of food science piqued my interest.

I'm the first in my family to earn a college degree, including a Ph.D., so now my granny proudly calls me 'Doc.' I'm extremely grateful for everything I've been through and wouldn't change a thing.

Overcoming Challenges

After graduating from Norfolk State, I enrolled in Ohio State University's Food Science and Technology master's program. The move was a lot to handle, and the school was larger than what I was used to. I struggled, and after three semesters I had to leave. I moved back to Atlanta, and I took a job in food service. It was a humbling experience, but I don't regret it. I learned a lot about myself and became more resilient. I also learned about another side of the food industry and how to deliver outstanding customer service.

That experience was the motivation I needed. My parents taught me to never give up, so I began reapplying to graduate programs.

I feel very blessed to have the opportunity to work in such a diverse environment with so much to learn.

I wanted to gain more practical experience in the food industry, so I began researching food companies that needed scientists. I eventually obtained a position working in the quality assurance lab at Danone North America. I performed microbiological and quality tests for foods, regularly audited the plant for regulatory compliance, performed food packaging quality tests, and prepared lab and administrative documentation for various food products.

After two years and many applications, I was accepted to the biological and agricultural engineering (BAE) master's program at Louisiana State University (LSU), which was a dream come true. After successfully completing my program at LSU, I was blessed to continue my studies at North Carolina State University (NCSU) in their BAE doctorate program. During my time at NCSU, I studied food-borne pathogens in oysters and developed methods to disinfect live oysters for human consumption. With the encouragement and the help of God, my family and friends, my advisors, and my peers, I completed my academic journey. I now show my appreciation for my former department by serving as an adjunct assistant professor and mentoring the students.

Throughout my journey, I learned that hardships are common, but determination is key to overcoming challenges.

Curiosity and Progress

I've learned a great deal, and I'm excited that I get to provide solutions to the problems consumers face.

At Ä¢¹½tv we see a diverse range of projects that tap into my experience in chemistry, microbiology, and engineering and challenge me in new areas. We evaluate food production from a food safety standpoint, determining how the production process might mitigate or eradicate biological contaminants and other hazards. Our group also helps clients with food safety issues by providing consultation and inspection support for their manufacturing and storage facilities. We serve as experts on legal cases involving foods or as scientific investigators helping clients with their insurance claims and performing risk assessments, and we regularly lend support in work pertaining to dietary supplements, pharmaceuticals, and cosmetics.

I also get to work with other experts across the business. If we have a problem our group can't figure out, there's someone in our company who can help us solve it. This is the first time I've been able to work with such a diverse range of experts in various disciplines. It's challenging and engaging, and I look forward to learning new things every day.