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 identifying aroma compounds that drive consumer liking of American-European hybrid hazelnuts.
Outside of lab she enjoys baking and making bagels with her homemade sourdough starter as well as playing video games.