Ronald C. B.
About Ronald C. B.
Ronald C. B. is a Senior Principal Scientist in Formulations at Apeel, where he has worked since 2021, contributing to advancements in food preservation technology. He holds a PhD in Chemistry from the University of California, Santa Barbara, and has a strong background in formulation science focused on sustainable solutions.
Work at Apeel
Currently, Ronald C. B. serves as the Senior Principal Scientist - Formulations at Apeel, a position he has held since 2021. In this role, he focuses on advancing the company's technology aimed at reducing food waste through natural solutions. Prior to this, he worked as Principal Scientist - Technology Development from 2018 to 2021 and as Director of Extraction Sciences from 2015 to 2018. He also briefly held the position of Head of Discovery in 2014. Throughout his tenure at Apeel, he has contributed to the development of innovative formulations that enhance the shelf life of fresh produce.
Education and Expertise
Ronald C. B. earned his Doctor of Philosophy (PhD) in Chemistry from the University of California, Santa Barbara, where he studied from 2006 to 2013. He also holds a Bachelor of Science (BS) in Chemistry from the University of Kentucky, completed between 2001 and 2006. His academic background provides a strong foundation for his extensive expertise in formulation science, particularly in sustainable solutions for food preservation.
Background
Ronald C. B. completed his high school education at Du Pont Manual High School from 1997 to 2001. Following high school, he pursued a Bachelor of Science in Chemistry at the University of Kentucky, which he completed before moving on to graduate studies at the University of California, Santa Barbara. His educational journey laid the groundwork for his career in scientific research and development.
Achievements
Throughout his career, Ronald C. B. has played a key role in advancing Apeel's technology for food waste reduction. His contributions include the development of innovative formulations that enhance the shelf life of fresh produce. His work in formulation science has focused on creating sustainable solutions that address critical issues in food preservation.