Rachel is a food science consultant in Northern California. She has an R&D lab in Millbrae and supports food companies of all sizes with their R&D, development and scale up work. Rachel is a Certified Food Scientist (IFT) and Certified Culinary Scientist (RCA). Experience and advanced degrees in both food science and culinary arts. Rachel has a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. Rachel has been working in the food industry for 27 years in both technical and creative roles.