Jenna Fryer

Jenna Fryer has a diverse range of work experience in the field of food science and research. Jenna is currently a Doctoral Candidate at Oregon State University, specializing in sensory analysis of wine and coffee. Prior to that, they worked as the Wine and Coffee Sensory Lab Manager at Oregon State University and as a Graduate Research Fellow. Jenna also held leadership roles at the Institute of Food Technologists (IFT) as the IFTSA Vice President of Events and Experiences and College Bowl Chair. Jenna gained research experience as a Graduate Research Assistant at Oregon State University and as a Student Researcher at Abbott. Jenna also served as a Peer Mentor, Undergraduate Research Assistant, Citation Needed Executive Board Member, and Undergraduate Lab Assistant at The Ohio State University. In addition, Jenna interned at PepsiCo, The J.M. Smucker Co., and New Hope Mills Manufacturing Incorporated, where they focused on sensory and consumer product insights and research and development. Jenna also completed an internship with the Northeast Dairy Foods Association, where they managed social media accounts and participated in lobbying events and board meetings. Overall, Jenna's work experience showcases their expertise in sensory analysis, research, leadership, and industry internships.

Jenna Fryer obtained a High School Advanced Diploma with Math and Science Distinction from Cicero-North Syracuse High School in 2016. Jenna then pursued a Bachelor of Science degree with Honors Research Distinction in Food Science and Technology from The Ohio State University, graduating in 2020. In 2022, Jenna earned a Master of Science degree in Food Science and Technology from Oregon State University. Currently, they are enrolled in Oregon State University's Doctor of Philosophy program, specializing in Food Science and Technology. Additionally, Jenna has a Disney College & International Program Internship certification from The Walt Disney Company and an Alcohol Service Permit from the Oregon Liquor and Cannabis Commission, obtained in 2018 and February respectively.