Erin is a first year Master’s student from New York state. She earned her B.S. Honours in Food Science from the University of Guelph (Ontario, Canada) in 2020. Erin has worked in Food Safety and Quality Assurance in multiple areas of manufacturing including RTE foods, ripened cheeses, bakery, ice, and tumbled pre-marinated chicken and pork products. She also has experience in food product development.
Erin started her time at U of I at the Integrated Bioprocessing Research Laboratory (IBRL) in the precision fermentation team before joining Dr. Stasiewicz’s lab to pursue her Master’s Degree.
She is currently working on a project to reduce microbial load during corn starch processing. She is also working on QRMA modelling projects for Salmonella contamination in chicken and turkey parts.
In her free time, Erin enjoys baking, cooking, and outdoor activities such as rowing and running.