Ej (Emanuel) Sousa
About Ej (Emanuel) Sousa
Emanuel Sousa is an R&D Technologist specializing in beverages at Baskin-Robbins, where he has contributed to innovative product development since 2022. He has previous experience in product development and research roles at Allen Flavors, Inc. and the University of Massachusetts Amherst.
Current Role at Inspire Brands
Emanuel Sousa serves as an R&D Technologist for Beverages at Baskin-Robbins, a subsidiary of Inspire Brands. He has held this position since 2022, working in Canton, Massachusetts. In this role, he focuses on beverage formulation and development, contributing to the creation of unique flavor profiles that enhance Baskin-Robbins' product offerings. Sousa participates in cross-functional teams, collaborating to bring new beverage concepts from ideation to market launch.
Previous Experience at Allen Flavors, Inc.
Emanuel Sousa worked at Allen Flavors, Inc. in various capacities from 2019 to 2022. He began as a Product Development Technician, where he gained foundational experience in product development. He then advanced to the role of Junior Product Developer, followed by a position as Associate Research and Innovation Scientist. His tenure at Allen Flavors, Inc. provided him with valuable insights into flavor development and innovation in the beverage sector.
Educational Background in Food Science
Emanuel Sousa studied at the University of Massachusetts Amherst, where he earned a degree in Food Science and Technology from 2015 to 2019. His education provided him with a strong foundation in food science principles, which he applies in his current role in beverage development. During his time at the university, he also engaged in various research projects, enhancing his practical knowledge in the field.
Research Experience at University of Massachusetts Amherst
While at the University of Massachusetts Amherst, Emanuel Sousa gained research experience through several roles. He served as an Undergraduate Researcher in the Chenoweth Laboratory from 2017 to 2018, contributing to scientific studies. Additionally, he participated in the William Lee Science Impact Program as a scholar for two months in 2018 and worked as a Product Development Independent Researcher for four months in 2019. These experiences enriched his understanding of product development and research methodologies.
Internship Experience at Gold Medal Bakery
Emanuel Sousa completed a Quality Control/Plant Operations Internship at Gold Medal Bakery from 2016 to 2019. This internship spanned three years and provided him with hands-on experience in quality control processes and plant operations within the food industry. The skills acquired during this internship contributed to his expertise in product development and quality assurance.