researcher at stanford food design lab

After taking a Food, Design, and Technology seminar class at Stanford, I began working with the Stanford FoodInno Institute as well as the Stanford Department of Food Design Research.

As part of my work, I helped organize the annual Stanford FoodInno Symposium in May 2019, which brought together industry leaders in the food industry to discuss the theme of tackling food waste. I also hosted a Kawaii Sweet World sustainability-themed vendor table where I baked and showcased desserts made using sustainable flours (including okara flour, beer flour, and coffee cherry flour).

In Summer 2019, I began working with the Stanford Department of Food Design Research to assist their research into food innovation and startups. So far, my work has been a dream involving interviewing food startup founders about their design process and learning lots about the current state of the food industry/food systems!