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Collin is a Research Associate on the Product team working with confectionery and snacking products.

His previous work focused on stabilizing the amorphous state of sucrose using various food additives and characterizing their transition to the crystalline state. Prior to that, he worked for a pharmaceutical company optimizing crystallization and hydrogenation reactions. He prefers working with candy.

He received an MS in Food Science from Purdue University and a BS in Chemical Engineering from Brown University.