Sarah Kolk

Sarah Kolk has extensive experience in the field of research and sensory science, currently serving as a Sensory and Research Scientist at Silver Spring Foods, Inc. since July 2019. Prior to this role, Sarah worked as a Research Scientist for Nestlé Nutrition North America (Gerber) from September 2016 to July 2019, where responsibilities included quality assurance. Sarah began their career as a Research Scientist at the University of Wisconsin-Eau Claire from June 2013 to May 2016 and gained practical experience as a Laboratory Intern at microSource LLC in the summer of 2015. Sarah holds a Bachelor of Science degree in Chemistry with a Research Emphasis from the University of Wisconsin-Eau Claire, earned in 2016.