MEGHAN ROSE McGILLIN 30 Summer Street Northampton, MA 01060 425 466 4503 mcgillin.meghan@gmail.com www.linkedin.com/in/mrmcgillin

SUMMARY To obtain a challenging position as a Food Scientist to utilize my chemistry and microbiology skills in product development and research of food products that promote health and well-being. WORK EXPERIENCE Agri-Mark Inc. Food Scientist and Laboratory Technician --- May 2016 - Present I calibrated an in-line NIR butter analyzer, using the Kohman method as the primary reference method. Additionally, I wrote the Standard Operating Procedure (SOP) for operating the instrument, calibrating the instrument, monitoring the instrument, and for validating the instrument. The skills required for this project included food chemistry, technical writing, data collection, statistical analysis, organization, and time management. Herbalife Product Development Experience Umass — January 2016 - May 2016 I supervised a team that placed 3rd in powder-based food product development competition. My team presented a high-protein low-calorie zesty bean dip that was targeted towards a millennial consumer base. The skills exercised in this experience included food chemistry, food analysis, food labeling, working with vendors, effective communication, innovation, leadership, planning and time management. Nugen/Sela Research Lab Department of Food Science — February 2015 - July 2015 I was involved in research focusing on prevention of foodborne diseases and on the gut microbiota influence of host health. I perform required microbiological analysis on materials as instructed, maintained required cultures, practiced aseptic and sterile techniques, conducted enumeration and identification of bacteria, used of biological safety cabinets, prepared media and buffer, performed plaque assays. EDUCATION UNIVERSITY OF MASSACHUSETTS-AMHERST Food Science and Technology B.S., December 2016, Graduated. 3.41 GPA Sela Laboratory Undergraduate Researcher 2015 - 2016 Literature review on diet’s impact on the gut microbiota and obesity. Literature review on antibiotics impact on the gut microbiota and obesity. KØBENHAVN UNIVERSITY Copenhagen, Denmark — August 2015 - January 2016 University of Copenhagen Food Science Graduate Program Study Abroad Umass Fall 2016 Literature Review exploring the gut microbiotas role in diet-induced metabolic endotoxemia. CALIFORNIA POLYTECHNIC STATE UNIVERSITY-SAN LUIS OBISPO San Luis Obispo, California — September 2013 - June 2014 National Student Exchange (NSE)

RELEVANT COURSEWORK

UMASS ● Food Processing + Lab (Spring 2016) ● Herbalife Product Development Experience (Spring 2016) ● Food Analysis + Lab (Spring 2016) ● Food Chemistry I, II + Lab (Spring 2015 + Fall 2016) ● Elements of Food Processing Engineering (Spring 2015) ● Food Borne Disease (Fall 2014) ● Independent Literature Review - Gut Microbiota (Fall 2014) ● Computer Science (Fall 2014)

COPENHAGEN UNIVERSITY ● Nutrition Related Diseases (Block 2) ● Independent Literature Review - Gut Microbiota (Block 2) ● Advance Carbohydrate Technique (Block 1) ● Fermentation of Food and Beverages (Block 1)

CAL POLY ● Nutrition (Spring 2014) ● Microbiology + Lab (Spring 2014) ● Organic Chemistry I, II, III + Lab (Academic year 2013-2014)

SKILLS

● Fermentation of food and beverage analysis lab skills - identification of microorganisms using phenotypic characteristics and molecular typing techniques, isolation methods using DGGE, RT-PCR and high throughput sequencing, bioinformatics

● Carbohydrate analysis skills - carbohydrate microarrays, high-throughput antibody; screening; high-throughput enzyme screening; immunofluorescence microscopy; Nuclear Magnetic Resonance (NMR) spectroscopy, bioinformatics relating to the carbohydrate enzyme database (CAZY)

● Research - Literature review on the dietary influences of non-digestible carbohydrates on the gut microbiota and there counteractive effects on metabolic syndrome

● Microbiology lab skills- Agar preparation, serial dilutions, spread plates, autoclave protocol, phage assays

● Food microbiology lab skills - organism detection in food, design of industrial HACCP program, causative agents in food borne diseases, experimental approach to QC/QA, chemical, immunological, and molecular techniques employed for the microbiological analysis of foods.

● Organizational skills- Handles details, punctual, manages projects effectively, meets deadlines.

● Good Manufacturing Practice (GMP) Training ● Kohman Method - USDA’s primary method for determining the fat, moisture, and salt content

in butter. It’s a relies on a solid understanding of food chemistry, particularly moisture loss, fat extraction, and titration.

● Technical writing - In addition to the two literature reviews on the gut microbiome, I also have experience writing standard operating procedures (SOPs) for in-line plant processing equipment. Specifically, for calibrating, validating, monitoring, reporting, and operating equipment found in a food processing plant.