Daisy C.

Daisy C. is a Senior Food Scientist at La Terra Fina since January 2023, with extensive experience in food science and culinary development. Previously, Daisy held positions as a Research and Development Chef at The Joy Pop Co. and as a Pastry Sous Chef at Dandelion Chocolate. A background in product development includes tenure at Starbucks, where bakery items were managed and improved, and at Marshall's Flavor House, focusing on quality assurance for flavors and colors. Early roles involved internships at Mattson, Galaxy Desserts, and Kagome, where new products and quality control processes were developed and assessed. Education includes a Bachelor's of Science in Food Science from the University of California, Davis, and an Associate of Science in Culinary Arts from City College of San Francisco.