The North Carolina Food Innovation Lab (NCFIL) is committed to helping people achieve their dreams, from helping a client develop a new plant-based product to encouraging employees to pursue their personal and professional goals, including advancing their education.
Chloe Brubaker, NCFIL food scientist, says, “We see every day as an opportunity to learn something new. The culture at NCFIL is very supportive of continuing education.”
Chloe Brubaker showcased her knowledge, creativity, and laboratory skills as a NCFIL intern, and she began working full-time as a food scientist immediately following her undergraduate graduation. “Since I’ve been working at NCFIL, I've learned much more about the industry and have been able to identify niche interests as well as gaps in my knowledge,” she says.
With the dual goal of bolstering her expertise and making practical scientific contributions to the food industry, she is currently pursuing her master’s in food science. Much of her work at NCFIL is focused on plant proteins, which will be the focus of her research thesis: “The project will enrich our understanding of innovative extraction technology, functionality, and behavior in food systems. The graduate program allows me to take a deep dive into the nuances of plant proteins.”
While Brubaker has enjoyed learning about the principles behind the equipment and processes she uses on a regular basis, she is looking forward to learning new things, such as the molecular level of food systems.
“I really enjoy diving into the complexities of ingredient interaction and how it translates to consumer perception,” she adds.
Chris Patillo: Striving for Healthy Plant-based Foods
Chris Patillo found his passion in food innovation, falling in love with the science behind culinary arts. His work ethic as an NCFIL intern earned him a position as a temporary employee, which turned into a permanent position as a food scientist. Now, he wants to make a bigger impact on the industry.
“My product development experience at NCFIL exposed me to the importance of nutrition, especially with plant-based foods,” he says.
To equip himself with the skills and knowledge to develop healthy plant-based foods, he’s pursuing his master’s in nutrition. “I feel as though this degree will better equip me to support the industry in delivering healthier products to the market,” Patillo adds.
He’s already putting his classroom learning into practice: “In my classes, I learned about how different vitamin and mineral sources impact the body. I have since applied this information to my formulating and ingredient sourcing process.”
Candace Smith’s quick grasp of concepts and diligence to learn have made her a valuable research technician at NCFIL. Now, she’s building upon her associate degree and work experience, and pursuing her bachelor’s degree in bioprocessing.
“A bioprocessing degree will give me many opportunities in the future to work with different companies, from food to pharmaceuticals,” she says.
NC State’s bioprocessing program includes classes on food quality control, current Good Manufacturing Practices (cGMP), pilot scale laboratory practices, and chemical analysis of foods, all of which will support her work at NCFIL.
“While I will be starting my bioprocessing classes this fall, I have already learned a lot about how to balance everyday life, a full time job, and school at the same time. Some days can be challenging, but I am very excited to continue working with NCFIL and pursuing my degree,” Smith says.
Work With Us
Our employees strive to build upon their industry knowledge and skills, so they can best guide our clients. If you’re interested in partnering with us to bring your plant-based food idea to life, complete our online form.
Work With Us
It all starts with a conversation. Let’s talk about how we can help bring your plant-based food project to life.
