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Emillie Passfield has a diverse work experience history. Emillie began their career in 2010 as a Geology Tutor and Research Assistant at Victoria University of Wellington, where they worked on projects involving geochemical analysis and geodynamical constraints. In 2011, they also worked as a Minerals Technical Assistant at New Zealand Petroleum & Minerals, where they evaluated mineral prospecting and mining permit applications.

In 2013, Emillie joined Perfect Break as a Prep Cook and later worked as a Waitress at Vegie Bar. Emillie then took on the role of Manager at Berry Sourdough Bakery & Cafe from 2014 to 2016, where they were responsible for sales and profit planning, financial reporting, and cost control.

Emillie's career then led their to the Cawthron Institute, where they worked in various roles. Emillie started as a Natural Toxins Laboratory Technician in 2018 and later became a Natural Toxins Senior Laboratory Technician in 2020, specializing in food and bioactives research. Their responsibilities at Cawthron Institute included conducting laboratory tests and experiments.

Emillie's work experience demonstrates their expertise in geology, research, laboratory work, and managerial roles in the food industry.

Emillie Passfield pursued their education in the field of Geology/Earth Science. Emillie completed their Bachelor of Science degree with a major in Geology/Earth Science, General from Victoria University of Wellington between 2009 and 2012. Later, they went on to study at the University of Wollongong, where they obtained their Master of Science degree in Geology/Earth Science from 2014 to 2015.