Jocelyn Wells, MS, RDN

Jocelyn Wells, MS, RDN has a wealth of experience in the food and nutrition industry. Jocelyn began their career in 2011 as an Assistant to the Film and Culinary Director at The New York Times. Jocelyn then moved on to a Culinary Intern role at Food Network. In 2013, they were a Co-Brand Marketing Intern at Visa. In 2014, they were a Marketing Strategy Analyst at Kantar Consulting. In 2016, they were an Associate Brand Manager at Chopt Creative Salad Company. From 2017 to 2019, they held two roles at Le Pain Quotidien, first as Global Head of Digital Marketing and then as Marketing Campaign Manager. In 2019, they were a Marketing Lead at Kitchen Commune and a Special Projects Manager, Nutrition Services at Dr. Schär. Most recently, in 2021, they were a Dietetic Intern at the JAMES J. PETERS VA MEDICAL CENTER. Jocelyn is currently the Head of Partnerships at Kiwi Biosciences (YC S21).

Jocelyn Wells, MS, RDN has a diverse educational background. Jocelyn obtained a Diploma from Trinity School between 2006 and 2010. Jocelyn then attended Duke University from 2010 to 2013, where they obtained a Bachelor's Degree in Political Science. In 2019, they began attending New York University, where they are currently pursuing a Master of Science in Clinical Nutrition/Nutritionist. Additionally, they obtained a Monash FODMAP Dietitian certification from Monash University in May 2021, and is a Registered Dietitian Nutritionist (RDN).