Jessica Lott

About Jessica Lott

I\'m a Food Scientist with a strong academic background in Food Science and Nutrition & Dietetics, currently pursuing a Ph.D. at Cornell University. My research focuses on innovative product development, including orally self-disintegrating dairy-based puff products and utilizing industry byproducts for novel snack formulations—all while prioritizing nutritional integrity. Leveraging my deep understanding of nutrition, I\'m committed to shaping R&D initiatives that not only taste great but also nourish the body. With expertise in areas like rheological modeling, disintegration modeling, and supercritical CO2 extrusion, I\'m dedicated to pushing the boundaries of food science.Complementing my academic pursuits, I hold certifications in food safety and quality assurance, reflecting my commitment to industry standards. Active involvement in professional organizations like ADSA and IFT, coupled with teaching and research experience, demonstrates my passion for collaboration and knowledge sharing. I\'m driven by a desire to innovate and contribute to the advancement of the field, and I\'m eager to connect with fellow professionals to explore opportunities for collaboration and growth. Let\'s connect and discuss how we can make a difference together!

Experience

1. Food Scientist (R & d)

   Clyde's Donuts

   Nov 2025 — Present

Education

• Cornell University

  PhD Student, Food Science and Technology

  2020 — 2025

• University of Pittsburgh School of Health and Rehabilitation Sciences

  Bachelor of Science - BS, Nutrition & Dietetics