Josh Cohen

Josh Cohen has worked in a variety of roles in the field of fermentation process development since 2011. In 2011, they worked as an International Product Development Intern at The Hershey Company. In 2012, they were a Product Development Intern at Mars. From 2013 to 2018, they were a Research Assistant at UC Davis, where their dissertation focused on bioprocessing of dairy co-products for glycan isolation. In 2018, they were a Senior Fermentation Scientist and a Fermentation Scientist at Sugarlogix. Josh also had an internship at Novozymes in 2018 in the Artificial Engineering Group. Currently, they are a Scientist 2 - Fermentation Process Development at Amyris.

Josh Cohen obtained a Bachelor's Degree in Food Science and Technology from Penn State University in 2013, and a Doctor of Philosophy (Ph.D.) in Food Science and Technology from the University of California, Davis in 2018.