Megan Biango-Daniels

Megan leads Mori’s food science R&D team in designing and executing experiments that test shelf life extension with novel edible coatings.

She’s passionate about food waste reduction and has research experience in food microbiology and mycology, specifically disease and spoilage from farm to fork. Her other expertise includes beneficial food microbes, such as those found in sourdough and cheese.

She received her PhD in Plant Pathology and Plant-microbe Interactions with a minor in Food Microbiology from the Hodge lab at Cornell University and completed her postdoctoral work in Wolfe Lab at Tufts University.