Mackenzie Batali

Mackenzie Batali is a food scientist who has worked in various research and development positions throughout their career. Mackenzie is currently a food scientist at Compound Foods, where they develop new flavor, fragrance, and plasticizer products. Previously, they worked as a graduate student researcher at UC Davis Coffee Center and as an R&D Synthesis Technician at Emerald Performance Materials. Mackenzie has also worked as a student research assistant to Dr. Casey Jones at Lewis & Clark College, where they researched and synthesized resveratrol analogues to stimulate the re-endothelialization of coronary stent patients. Mackenzie has presented their work at various conferences, including the American Chemical Society Fall '14 National Meeting and the Lewis & Clark Rogers Summer Research series.

Mackenzie Batali has a Bachelor’s Degree in Chemistry with Honors from Lewis & Clark College. Mackenzie also has a Doctor of Philosophy - PhD in Food Science from University of California, Davis.

Some of their coworkers include Viji Ganesh - Senior Scientist, Matthew Hettlinger - Fermentation Scientist, and Alessandra Molina G - Food Scientist. Mackenzie Batali reports to Maricel Saenz, Founder & CEO.