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Wing Shun (Winnie) Lam is a skilled R&D Technologist at Supergut, with extensive experience in food science and product development. Prior roles include Application Scientist at Grain Processing Corporation, where innovative projects addressed technical issues and analyzed ingredient performance, and Research and Development Intern at Ingredion Incorporated, focused on enzymatic modification for functional carbohydrates. Academic accomplishments include a Master of Science in Food Science from the University of Arkansas, specializing in the bioavailability of phytonutrients, complemented by a Bachelor of Arts in English from the University of Nevada-Las Vegas. Additional experience encompasses technical support at Apple and educational roles in both teaching and health communications.