Lindsay Springer, Ph.D.
About Lindsay Springer, Ph.D.
Lindsay Springer, Ph.D., serves as the Head of Plants and Nutrition at Gardyn since 2021. With a strong academic background and diverse experience in food science and product innovation, she has held various roles in research and industry.
Work at Gardyn
Lindsay Springer, Ph.D., has served as the Head of Plants and Nutrition at Gardyn since 2021. In this role, she oversees the development and management of plant-based nutrition initiatives. Her work focuses on integrating scientific research with practical applications to enhance the nutritional value of plants. She has been instrumental in advancing Gardyn's mission to promote sustainable and healthy food options.
Education and Expertise
Lindsay Springer holds a Doctor of Philosophy (Ph.D.) in Food Science and Technology from Cornell University, which she completed from 2012 to 2016. She also earned a Master of Science (MS) in Biomaterials Science and Pharmaceutical Sciences from the University at Buffalo between 2007 and 2010. Additionally, she obtained a Bachelor of Science (BS) in Biomedical Sciences from the University at Buffalo from 2003 to 2007. Her educational background provides a strong foundation in both scientific research and practical applications in nutrition and food science.
Professional Background
Before joining Gardyn, Lindsay Springer held various positions in the food and nutrition sector. She worked as a Vice President of New Product Innovation at Steuben Foods from 2020 to 2021 and briefly served as the Director of New Product Innovation at the same company in 2020. Additionally, she was a Senior Scientist specializing in plant-based products at The Good Food Institute from 2019 to 2020. Her experience also includes a role as a Postdoctoral Associate at Cornell University from 2018 to 2019 and as a Graduate Research and Teaching Fellow from 2012 to 2017.
Research Experience
Lindsay Springer has extensive research experience, particularly during her time at the University at Buffalo and Cornell University. As a Graduate Research Assistant at the University at Buffalo from 2007 to 2010, she contributed to various projects in biomedical sciences. Her role as a Graduate Research and Teaching Fellow at Cornell University from 2012 to 2017 further solidified her expertise in food science. This research background informs her current work in plant nutrition and innovation.