Aishwarya Suresh
About Aishwarya Suresh
Aishwarya Suresh is a Food Innovation Intern currently working at Benson Hill in St. Louis, Missouri. She has extensive experience in food science, having held various roles in research and development, food safety, and quality assurance across multiple institutions.
Current Role at Benson Hill
Aishwarya Suresh currently serves as a Food Innovation Intern at Benson Hill, a position she has held since 2023. In this role, she focuses on developing innovative food solutions, contributing to the company's mission of enhancing food production through technology. Her work involves collaborating with various teams to explore new product ideas and improve existing formulations.
Professional Experience in Food Safety and Research
Aishwarya has accumulated extensive experience in the food industry. She worked as a Food Safety Specialist at Kronos Foods Corp. from 2018 to 2020, where she focused on ensuring compliance with food safety regulations. Prior to this, she served as a Research and Development Intern at the Northern Crops Institute in 2022, gaining hands-on experience in food research. Additionally, she has held various roles at North Dakota State University, including Research Assistant and Graduate Teaching Assistant in Product Development.
Educational Background in Food Science
Aishwarya Suresh is pursuing a Doctor of Philosophy (PhD) in Food & Cereal Science at North Dakota State University, expected to be completed in 2024. She also holds a Master's degree in Food Science and Technology from the Illinois Institute of Technology. Her undergraduate studies were in Biotechnology, where she earned a Bachelor of Technology (BTech). This educational foundation supports her expertise in food innovation and quality assurance.
Research Experience and Specializations
Aishwarya has a strong research background, having worked as a Graduate Student Researcher at the Illinois Institute of Technology's Institute for Food Safety and Health. Her research experience includes assessing the quality of durum wheat and pasta, as well as developing gluten-free and soy-based products. She also contributed to research projects as a Research Assistant at the University of Madras and North Dakota State University.
Quality Assurance Expertise
Aishwarya has a background in quality assurance within the food industry. Her experience includes assessing food products for safety and quality, which is crucial in maintaining industry standards. This expertise is complemented by her roles in research and development, where she applies her knowledge to improve food product formulations.