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Mary-Ann Chen (she/her/hers)

Graduate Student Researcher
University of California, Davis
Davis, CA, United States

Mary-Ann Chen is a Masters student in the Department of Food Science & Technology at the University of California, Davis. Her research focuses on characterizing the functionality of plant ingredients, such as pulse proteins and food processing byproducts, and finding novel uses that ultimately promote the development of healthy, sustainable food options on the market. A large part of her work explores lentil and bean protein-polysaccharide systems as oleogel structuring agents for making plant-based fat analogs. Prior to graduate school, Mary-Ann earned her Bachelors in food science also from UC Davis and worked in an analytical food chemistry lab conducting research on composition and quality markers in California almond varieties.

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