Samantha Clark, PhD

Samantha Clark, PhD has diverse work experience spanning over a decade. Samantha is currently working at Mosa Meat as a Senior Scientist - Project Lead in Bioprocess development since October 2022. Prior to this role, they worked as an Upstream Scientist at Mosa Meat from October 2020 to October 2022.

Before joining Mosa Meat, Samantha was associated with the University of Tennessee, Knoxville for seven years (2012-2019) as a Graduate Research Assistant. During their time there, they investigated liposome interactions with detergent molecules and proteins of interest. Additionally, they played a key role in developing a membrane research program in the lab and mentored undergraduate and graduate researchers.

Samantha also gained experience in the food industry, having worked at Cagle's, Inc. as a Production Supervisor from December 2010 to April 2011. Prior to that, they served as a Quality Assurance Intern at Flowers Baking Co. in August 2010 to December 2010.

Overall, Samantha Clark, PhD has a strong background in scientific research, bioprocess development, and quality assurance with demonstrated leadership and mentorship skills.

Samantha Clark, PhD obtained their Bachelor of Science degree in Nutrition and Food Science from Auburn University in 2010. Samantha then pursued their Master of Science degree in Chemical and Biomolecular Engineering at the University of Tennessee, Knoxville from 2012 to 2015. Following their master's degree, Samantha continued their studies at the University of Tennessee, Knoxville and completed their Doctor of Philosophy degree in Chemical and Biomolecular Engineering in 2019. During their educational journey, Samantha also spent a year at the University of South Alabama in 2011, focusing on Chemical and Biomolecular Engineering. Additionally, they had a brief educational experience at Pontificia Universidad Católica de Valparaíso in 2008, but no degree or field of study is specified for that period.