Lindsey Doring

Lindsey Doring is an accomplished food scientist with extensive experience in chocolate research and development. Currently employed at Clasen Quality Chocolate since June 2022, Lindsey has progressed from Associate Food Scientist to Food Scientist. Previous roles include a Research Assistant at the University of Wisconsin-Madison, where Lindsey focused on chocolate crystallization and coordinated industry short courses, as well as a Research and Development Intern at Lindt & Sprüngli, which involved analyzing manufacturing conditions and troubleshooting issues. Additional experience includes quality assurance at Glanbia Nutritionals, research assistance in food safety at North Carolina State University, and an internship at The Hershey Company, where Lindsey achieved significant cost savings and contributed to innovative research in cocoa butter crystallization. Lindsey holds a Master of Science in Food Science from the University of Wisconsin-Madison and dual Bachelor of Science degrees in Food Science and Bioprocessing Science from North Carolina State University.