Megan received a BS degree in Chemistry with a minor in Food Science from the University of Florida. During her undergraduate studies, she participated in a wide range of research activities, including analyzing enzyme mechanisms, the effects of organic farming treatments on peanut composition, and the volatile profiles of non-dairy cheese alternatives. Her passion for chemistry and food science led her to pursue further study and research in the field of flavor chemistry, which she values as playing a critical role in food quality and innovation. Currently, she is working on applying untargeted flavoromic profiling to identify compounds that drive consumer liking of cold brew coffees.
Outside of lab she enjoys baking and making bagels with her homemade sourdough starter as well as playing video games.