Morganne Wiewel, M.S.
About Morganne Wiewel, M.S.
Morganne Wiewel, M.S., is a Research and Development Scientist II at Chobani, with a background in food science and technology. She has held various roles in academia and industry, focusing on plant-based foods, flavor creation, and allergen detection.
Current Role at Chobani
Morganne Wiewel serves as a Research and Development Scientist II at Chobani, a position she has held since 2020. In this role, she focuses on developing innovative food products and enhancing existing offerings. Her work involves collaborating with cross-functional teams to ensure that product development aligns with consumer needs and company goals. Wiewel's expertise in food science and technology contributes to Chobani's commitment to quality and innovation in the food industry.
Education and Expertise
Morganne Wiewel holds a Master's degree in Food Science and Technology from the University of Nebraska-Lincoln, which she completed from 2018 to 2020. Prior to that, she earned a Bachelor of Science in Food Applications and Chemistry from Dominican University, graduating in 2018. Her academic background provides her with a strong foundation in food science principles, which she applies in her professional roles. Wiewel has specialized knowledge in allergen detection and flavor descriptors, enhancing her contributions to product development.
Professional Background
Before joining Chobani, Morganne Wiewel gained diverse experience in the food industry and academia. She worked as a Graduate Research Assistant at the University of Nebraska-Lincoln, focusing on plant-based foods from 2018 to 2020. Additionally, she held multiple positions at FONA International as a Grain Food Applications and Flavor Creation Intern from 2015 to 2018. Wiewel also served as a Chemistry Teacher Assistant and Food Science Teacher Assistant at Dominican University, where she developed her teaching and mentoring skills.
Internship Experience
Morganne Wiewel has completed several internships that provided her with valuable industry experience. She worked as a Global Team, Bakery Applications Intern at Tate & Lyle for two months in 2018. Additionally, her role at FONA International involved multiple internships focused on grain food applications and flavor creation from 2015 to 2018. These experiences allowed her to apply theoretical knowledge in practical settings and develop skills in project management and team collaboration.
Skills and Competencies
Morganne Wiewel possesses strong skills in managing teams and projects, which she has developed through her various roles in academia and industry. Her effective communication skills enable her to navigate consumer timelines and needs, ensuring that product development meets market demands. Wiewel's creative outlook on projects is informed by her extensive experience in food science, allowing her to contribute innovative ideas to product development initiatives.