Gabriella Paz

About Gabriella Paz

ASSOCIATE FOOD SCIENTIST @ ARDENT MILLS:Contributes to the development and optimization of flour-based products by conducting application testing, analyzing ingredient functionality, and collaborating with cross-functional teams in R&D, quality assurance, and technical solutions. Supports customer innovation and ensures product performance and consistency across various applications, including bakery and snack categories. Ardent Mills is committed to transforming how the world is nourished by offering a diverse portfolio of traditional flours, gluten-free options, ancient grains, and plant-based ingredients. AND DEVELOPMENT TECHNICIAN @ 1906 NEW HIGHS:Assisted in the expansion of 1906 Drops and chocolate manufacturing from Colorado to New York, New Jersey, Massachusetts, Oklahoma, Illinois, Missouri, and Michigan. General responsibilities included cannabis infusions, dispensing and blending raw ingredients, ingredient logistics, tablet coating, daily production reports, CANIX inventory maintenance, BioTrackTHC conversions and transfers, and inventory of marijuana concentrates.Lead research and development of new products to serve multi-state consumer demand for 1906 functional TECHNICIAN @ WELLCANA:Developed Louisiana’s first Medical Marijuana Gelatin Chews in partnership with Louisiana State University. Maintained laboratory upkeep and production of all MMJ products including tinctures, concentrate syringes, transdermal creams, cartridges, and gelatin chews. in product development, formulation, and ingredient functionality, with a strong focus on baked goods. My work spans a wide range of applications including traditional baked goods as well as gluten-free alternatives. Developed and tested formulations to meet specific performance, sensory, and nutritional targets, while collaborating with cross-functional teams to bring innovative and scalable solutions to market. My background includes experience with flour and grain systems, clean label formulations, and adapting to evolving consumer trends in the baking industry.

Experience

1. Froster

   Nothing Bundt Cakes

   Sep 2024 — Present · Lone Tree, CO, US

Education

• Louisiana State University

  Master of Science - MS, Food Science and Technology

  2017 — 2019

• Louisiana State University

  Bachelor's degree, Nutrition and Food Science

  2013 — 2017