Andrea Chauvin has a wide experience both in academia and in industry. She earned her doctorate degree from Washington State University in 2009 with a major emphasis on Sensory Evaluation of Food Texture. She also received both her B.S. and Master’s degree from Washington State University. Her Food Microbiology master’s degree focused on Ultra High-Pressure technology and the activation of Listeria Innocua and Saccharomyces cerevisiae on fruit. Andrea has authored more than 8 peer-reviewed journal articles and 2 book chapters. She has published in a wide range of leading journals such as Journal of Food Science, Journal of Food Quality, Journal of Texture Studies, and Journal of Sensory Studies. Andrea’s industry experience includes experience with large multinational firms to experience with small businesses in a number of roles from product development to food safety. Currently, she is the founder and president of Aterra Foods LLC were she built an entire line of a healthy food brand.