Edward Szczygiel

Edward Szczygiel has a diverse work experience in the field of food science and product development. Edward currently serves as the Director of Product Development at Cambium Analytica. Prior to this role, they worked as a Food Sensory Science and Product Optimization Independent Contractor at Szczygiel Consulting.

Edward's previous experience includes working at Michigan State University-Department of Food Science and Human Nutrition. There, they held multiple roles including Sensory Lab Research Lead, Teaching Assistant for courses related to sensory science and consumer research, and Research Assistant for the Michigan Dry Beans project. In these positions, they conducted product development and sensory testing, utilized GC-MS and GC-Olfactory techniques, and authored reports on experimental findings.

Before joining Michigan State University, Edward worked as a Crop & Soil Science Research Assistant at Michigan State University-Department of Crop and Soil Science.

Overall, Edward Szczygiel has a strong background in food science research, sensory analysis, and product development.

Edward Szczygiel completed their education at Michigan State University in the field of Food Science and Technology. Edward first obtained their Bachelor's Degree from 2009 to 2014. Subsequently, they pursued their Master's Degree from 2014 to 2016. Finally, they earned their Doctor of Philosophy (Ph.D.) from 2016 to 2019, all within the same field of study. In addition to their academic achievements, Edward also obtained a certification in Hazard Analysis and Critical Control Points from the International HACCP Alliance in January 2012.