Amanda Vargochik

Amanda Vargochik has a diverse work experience in the food industry. Amanda co-founded SinnovaTek in 2016 and served as the Chief Innovation Officer, focusing on developing clean technologies for the food space. Prior to that, they were the VP of Innovation at Aseptia Inc. from 2015 to 2015, where they identified new categories for microwave processing and managed R&D activities. Amanda also worked as a Senior Product Innovation Specialist at Wright Foods from 2012 to 2014, where they developed over 100 new products and line extensions. Amanda has also worked as a Graduate Research Assistant at North Carolina State University, where they researched the preservation of bioactive compounds in muscadine grapes through microwave processing. Additionally, they have worked as an intern at ENITIAA Food Chemistry Lab, Marjorie P. Penfield Consulting, University of Tennessee Food Chemistry Lab, and Danisco, gaining experience in various aspects of food research, development, and sensory testing.

Amanda Vargochik completed their education in a chronological order. Amanda first attended the University of Tennessee, Knoxville from 2005 to 2009, where they obtained a Bachelor of Science degree in Food Science. Following this, from 2007 to 2009, they attended the Culinary Institute at the University of Tennessee, focusing on Culinary Arts. Finally, they pursued a Masters degree in Food Science from North Carolina State University, studying there from 2009 to 2012.