Food Science Expert Bridges Research and Innovation at the Nevada Center for Applied Research
Emma brings a unique blend of scientific expertise and entrepreneurial spirit to her role as a driving force at the Nevada Center for Applied Research (NCAR). With a background deeply rooted in food science, Emma’s passion for innovation is evident in her commitment to supporting local and global companies, entrepreneurs, and burgeoning startups. "Emma combines her passions for research, science, and start-up development in her role at the Nevada Center for Applied Research, by supporting local and global companies, entrepreneurs, and young start-ups. Emma helps NCAR affiliates in defining their scientific business needs and connects them with university-based and local entrepreneurial resources."
Emma’s journey in food science began at California Polytechnic State University, San Luis Obispo, where she earned both her Bachelor’s and Master’s degrees in the field. Her academic foundation in areas such as food microbiology and product development laid the groundwork for a career marked by a profound understanding of the challenges and triumphs experienced by scientific companies innovating in diverse sectors.
Prior to joining NCAR, Emma garnered invaluable hands-on experience as a research scientist and product developer across various industries. From the world of bakery and beverages to fresh produce and medical foods, she skillfully navigated the intricacies of bringing new products to life. Her experience in these various sectors provided Emma with a valuable perspective on the exciting and challenging path of building a company and marketing unique products and services.
At NCAR, Emma leverages her extensive experience to empower affiliates in defining their scientific business needs and connecting them with a rich network of university-based and local entrepreneurial resources. She is dedicated to fostering an environment of collaboration and growth, playing a pivotal role in the development of new programs, initiatives, and events designed to enhance networking opportunities for NCAR affiliates and University of Nevada, Reno students.
"Emma is looking forward to helping develop new programs, initiatives, and events to help promote growth and networking opportunities for NCAR affiliates and University of Nevada, Reno students."
Beyond her commitment to NCAR’s mission, Emma is a passionate advocate for advancements in multiple areas of food science. Her research interests include:
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Medical Foods: Exploring innovative approaches to developing food products that address specific health needs.
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Regenerative Agriculture, Ingredients: Investigating sustainable farming practices and the development of novel food ingredients sourced from regenerative agriculture.
- Food Safety: Contributing to the development and implementation of rigorous food safety measures along the entire food supply chain.
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Laboratory Detection Methods (Food Microbiology): Pushing the boundaries of cutting-edge laboratory techniques for analyzing and identifying foodborne pathogens.
- Fermented Foods: Exploring the science behind the production and benefits of diverse fermented food products.
Emma’s unique blend of scientific expertise, industry experience, and entrepreneurial spirit makes her an invaluable asset to NCAR and the broader community of innovators in Nevada and beyond.
What specific advice does Emma offer to aspiring food science innovators who want to make an impact in the industry?
## Interview with Emma: Bridging Food Science and Innovation
**Interviewer:** Welcome to the show, Emma. Your work at the Nevada Center for Applied Research sounds fascinating. Can you tell us more about how you’re connecting the worlds of food science research and entrepreneurial innovation?
**Emma:** Thank you for having me. My role at NCAR truly allows me to bridge these two worlds.
We work with a diverse range of affiliates – local and global companies, entrepreneurs, and startups – all with a passion for pushing the boundaries of food science. My background, with its focus on research and product development across various food sectors, helps me understand their unique challenges and goals.
For example, I might help a startup developing plant-based meat alternatives define their key milestones, connect them with relevant university researchers who specialize in food engineering, or introduce them to
investors interested in sustainable food solutions. [[1](https://www.startus-insights.com/innovators-guide/top-10-food-technology-trends-innovations-in-2021/)]
**Interviewer:** That’s incredibly important work, especially considering the rapidly evolving food industry. What are some of the biggest trends you see emerging in food science right now?
**Emma:**
There’s a lot of excitement around personalized nutrition, using technology to tailor food to individual dietary needs and preferences. We’re also seeing a surge in interest in sustainability initiatives – companies tackling food waste reduction and adopting zero-waste practices. And of course, 3D food printing is a game-changer,
offering incredible potential for creating customized meals and revolutionizing how we approach food production. [[1](https://www.startus-insights.com/innovators-guide/top-10-food-technology-trends-innovations-in-2021/)]
**Interviewer:** These are truly exciting developments! As someone with a passion for both science and entrepreneurship, what advice would you give to aspiring food science innovators?
**Emma:**
My advice would be to stay curious, collaborate actively, and don’t be afraid to take risks. The food industry
is constantly evolving, so continuous learning is crucial. Embrace collaboration with researchers,
entrepreneurs, and industry experts – you’ll learn invaluable insights and create exciting partnerships. remember that innovation often requires stepping outside your comfort zone.
Don’t be afraid to challenge conventional thinking and pursue bold ideas.
