Allyson Martin

Allyson Martin is a seasoned food scientist with extensive experience in the chocolate and confectionery industry. Currently serving as the Second Vice President for the American Association of Candy Technologists since October 2022, Allyson has been with Clasen Quality Chocolate since May 2015, focusing on product development and formulation for various chocolate brands. Previous roles include Associate Food Scientist at Clasen, Food Applications Intern at Cargill, and internships at Sensient and Purdue University, where Allyson contributed to sensory analysis and research projects. Allyson holds a Bachelor of Science in Food Science from Purdue University and completed an Accelerated Culinary Arts Program at The Culinary Institute of America at Greystone.