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Mariah Mier is a proficient Food Scientist at Mission Barns since February 2022, specializing in the design and adaptation of proprietary processes for food production while incorporating functional, clean-label ingredients. Prior experience includes a role as a Research and Development Associate at California Cultured Inc., where innovative recipes and SOPs were developed to enhance chocolate products using plant cell culture. Mariah has also contributed to sensory analysis and quality control in the coffee and tomato processing sectors during tenure at the University of California, Davis, and served as Vice President for The Davis Alt. Protein Project, promoting alternative protein sources. Educational qualifications include a Bachelor's degree in Food Science and Technology, with an emphasis in Brewing, from the University of California, Davis.