ÂÜÀòÂÒÂ×

Rebecca Cheng is a seasoned professional in food science and culinary project management. Currently serving as a Senior Culinary Project Manager at Jack in the Box, Rebecca focuses on new product development and innovation within various culinary categories. Prior to this role, experience includes working as a Food Scientist at Triton Algae Innovations, where Rebecca led projects in plant-based meat alternatives and supported commercialization efforts. As an Applied Microbiologist at Advanced Biological Marketing®, responsibilities involved microbiological evaluations and quality control for agricultural formulations. Academic background includes a PhD in Food Science from Cornell University, alongside a BS with Honors in Food Science and Technology from the University of California, Davis.