Jessilee Loucks

Jessilee Loucks is a skilled Food Scientist with extensive experience in cheese research and development, currently employed at Basic American Foods since August 2023. Previously, Jessilee worked at Glanbia Nutritionals from July 2016 to August 2023, focusing on improving cheese functionality and sensory attributes through experimental design and analytics. Academic background includes a Master of Science in Food Science from Brigham Young University, complemented by a Certificate in Applied Sensory and Consumer Science from the University of California, Davis. Jessilee’s research experience encompasses consumer acceptance testing, sensory evaluation, and product development, and includes roles as a Teaching Assistant and various research positions at Brigham Young University.