Megan Jones
About Megan Jones
Megan Jones is an Associate Scientist in Food Science at Open Book Extracts, where she has worked since 2021. She has a background in plant protein product development and food safety, with previous experience in various roles within the food industry.
Work at Open Book Extracts
Megan Jones has been serving as an Associate Scientist in Food Science at Open Book Extracts since 2021. In this role, she focuses on product development and quality assurance, contributing to the company's mission of providing high-quality extracts. Her work involves applying her expertise in food safety and current Good Manufacturing Practices (cGMP) to ensure compliance with industry standards.
Previous Experience in Food Science
Before joining Open Book Extracts, Megan Jones worked at Green Thumb Industries (GTI) as a Research and Development Technician for five months in 2021. She also served as a Laboratory Technician at GTI from 2020 to 2021. Additionally, she completed a Food Science Internship at Superbrewed Food Inc. for one month in 2021, where she gained hands-on experience in food product development.
Background in Food Industry Roles
Megan Jones has a diverse background in the food industry. She worked as a Budtender at YourFarmacy for seven months in 2019 and as a Shift Supervisor at Nando's PERi-PERi North America for four years from 2015 to 2019. Her early career included a position as a Seasonal Sales Associate at Anthropologie from 2014 to 2015, which provided her with customer service experience.
Education and Expertise
Megan Jones earned a Bachelor of Science in Cell/Cellular and Molecular Biology from Towson University, where she studied from 2014 to 2019. Her educational background supports her expertise in food safety and product development, particularly in the areas of dairy-free alternatives and plant protein products.
Internship and Early Career Experience
In 2017, Megan Jones completed a three-month Laboratory Internship at the Institute of Marine and Environmental Technology (IMET) in Baltimore, Maryland. This internship provided her with foundational laboratory skills that she later applied in her roles in the food science sector. Her early experiences laid the groundwork for her career in food product development.