Isidore Hollingbrook-Nwosu

Ran 40+ benchtop trials on a pea-protein snack bar reformulation, cutting added sugar 22% while holding sensory scores at parity with the control Built a shelf-life study tracking water activity, pH, and rancidity (peroxide value) that supported a 9-month date code Ran 12-panelist triangle and 9-point hedonic tests and summarized results and significance in JMP for the R&D team Drafted product spec sheets and allergen statements for 3 SKUs ahead of commercialization

Operate a twin-screw extruder for high-moisture meat-analog trials, adjusting moisture, screw speed, and barrel temperature profiles Measured texture profile analysis (hardness, springiness, chewiness) on 300+ samples with a TA.XT texture analyzer Maintain bound lab notebooks and write and revise SOPs for pilot-plant equipment and sample prep Co-authored a research poster on extrusion parameters and fibrous texture presented at IFT FIRST 2026

Performed ATP swabs and zone-based environmental monitoring across fluid-milk processing and packaging lines Logged and verified CCP checks for HTST pasteurization time and temperature records Supported an SQF audit with zero major findings by organizing records and corrective-action logs Trained 4 new QA technicians on GMPs, sanitation verification, and documentation practices

Expected May 2027 · GPA 3.71 Relevant coursework: Food Chemistry, Food Microbiology, Sensory Evaluation, Unit Operations

Organize industry speaker nights, plant tours, and recruiting events for 60+ members

Attend IFT FIRST and regional section meetings; volunteer at outreach events

Co-developed a shelf-stable high-protein snack concept from ideation through prototype, costing, and pitch