Alison Shapira

Alison Shapira has work experience in the food industry, primarily at Continental Mills. Alison started their career at Continental Mills as an Associate Food Scientist in November 2014 and worked in that role until September 2017. Alison then received a promotion to Food Scientist I and held that position until December 2020. In December 2020, they were promoted again to the role of Food Scientist II, which they currently hold.

Prior to working at Continental Mills, Alison had an internship at Saputo Inc. as a Lab Technician. Alison also had internships at California Polytechnic State University, where they held the role of Foodsters Food Industry Memorial Intern, and at the University of Illinois at Urbana-Champaign, where they worked as a Graduate Student's Assistant.

During their internship at Continental Mills, Alison gained experience in research and development. Alison evaluated different methods for approving flour, conducted shelf-life research, and worked on the development of heart-healthy pancake products. Alison also learned about the stage gate process, which is fundamental to product development.

Overall, Alison has a strong background in food science, with experience in both industry and academia.

Alison Shapira attended California Polytechnic State University-San Luis Obispo from 2010 to 2014, where they earned a Bachelor of Science degree in Food Science, Advanced. Alison also pursued a minor in Packaging during their time at the university. Prior to that, Alison attended Urbana High School, but no specific degree or field of study information is available for that period.