Amy Mo is a Principal Scientist at Mars Wrigley, where they focus on novel materials for food applications, including formulation, processing, and sensory performance. With over 10 years of experience in novel ingredient design and characterization, they possess expertise in protein and carbohydrate structure-function relationships and cereal-based materials analysis. Amy has filed seven patent applications and authored twenty peer-reviewed publications. They are currently pursuing a Master's Degree in Microbiology and Immunology from Nanjing Agricultural University and a Ph.D. in Grain Science from Kansas State University.
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