Harrison Billig

Harrison Billig has worked in the food industry for over seven years. From 2018 to present, they have been the Vice President of Product and Director of Innovation at Feel Good Foods. In this role, they are responsible for the whole research and development process from product concept to manufacturing scale-up and final approval to invest in the developed product. Harrison also researches new trends and sources raw materials to specifications. From 2013 to 2018, they were the Manager Research and Development and Research & Development Intern/Food Technologist at Venice Baking Company. As Manager Research and Development, they were the primary developer of various items such as gluten-free pizza crusts, frozen pizza dough balls, vegetable based pizza crusts, and topped pizzas. As an Intern/Food Technologist, they developed new gluten-free products, tested new and alternative ingredients to improve cost efficiency, and worked closely with Quality Assurance and Quality Control managers.

Harrison Billig received a Bachelor of Science (B.S.) in Health Services/Allied Health/Health Sciences, General from the University of Central Florida in 2012. Harrison then went on to earn a Master of Science (M.S.) in Food Science from Chapman University in 2014.