Kenzie is a second year M.S. student advised by Job Ubbink and Zata Vickers. Her research involves texturizing plant protein for meat analogues using extrusion and novel microcompounding technology as well as developing a sensory lexicon for plant-based chicken alternatives. Kenzie received her undergraduate degree from the University of Missouri and completed her final year of Food Science coursework at Lincoln University in New Zealand. Before coming to the University of Minnesota, Kenzie worked as a sensory analyst at Dairy Farmers of America. Her previous industry experience included a product development internship with Nestle-Gerber and an ingredient applications internship at Hilmar Ingredients. In her free time, Kenzie loves to cook, travel, hike, and wakeboard. Over the summer you can find her touring around Minnesota with the Bald Eagle show ski team.
