Rachel Yeung is an experienced R&D Food Scientist currently working at Water Lilies Food, LLC. since August 2022. Prior to this role, Rachel served as a Graduate Research Assistant at Cornell University from August 2021 to April 2023, focusing on human perception of odor intensity and the masking properties of various odorants. Additional experience includes representing the Food Science Department as a Student Ambassador at the University of Reading and conducting research on sugar reduction in chocolate chip cookies as part of the EIT Food Project. Rachel's early career includes an Assistant Flavorist internship at International Flavors & Fragrances, where Rachel developed and evaluated flavors for various food applications. Rachel holds a Master's degree in Food Science and Technology from Cornell University and a Bachelor's degree in Food Science from the University of Reading.
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