Rebecca Cheng
Food Scientist
Rebecca joined Triton in June 2021 as a Food Scientist with a background in product development and food safety. Prior to joining Triton, Rebecca worked in the biological agriculture space, developing formulations and overseeing quality control for microbial based applications designated for agricultural crops at Advanced Biological Marketing. Rebecca holds a PhD in Food Science from Cornell University and a BS from University of California, Davis. Her doctoral research focused on evaluating non-thermal processing technologies used to inactivate foodborne pathogens in fruit juices and beverages, looking mainly at different parameters associated with pathogen inactivation using high pressure processing (HPP).
“Triton has given me a wonderful opportunity to explore innovative and exciting research and collaborate with people who are passionate about their work. I am thrilled to be able to utilize my creativity and contribute to developing more sustainable and functional foods. ”