Michael Adams

Michael Adams is an R&D Senior Principal Scientist at PepsiCo, specializing in food product development and applied research. With a strong background in snacks food science and culinary arts, Michael holds an M.S. and Ph.D. from Cornell University, where they conducted research on membrane filtration of skim milk and dairy chemistry while also teaching various food science courses. Previously, Michael worked as a Research Scientist at Daisy Brand and completed internships focused on research and innovation at Bush Brothers & Company. They have significantly contributed to product lines such as Doritos and Frito-Lay during their tenure at PepsiCo, demonstrating a passion for creating delicious food and tackling complex challenges in the industry. Currently, Michael is pursuing a BS in Food Science at the University of Tennessee-Knoxville and an AAS in Baking & Pastry Arts at Johnson & Wales University.