Megan Twentyman-Jones

Megan Twentyman-Jones has a diverse work experience in various industries and roles. Megan currently works at The Supplant Company as a Technical Commercial Development Manager, responsible for driving commercial development in the technical sector. Before that, they served as a Customer Support Consultant, assisting customers with their queries and concerns. Prior to joining The Supplant Company, Megan worked at Campden BRI as a Processing and Storage Food Chemist, contributing to research and development in the field of food chemistry. Megan also worked as a Bakery Scientist, focusing on bakery-related projects. Megan's experience includes a role as a New Product Development and Quality Assurance Intern at Azam Dairy Products Limited. Megan successfully conducted a study on milk quality improvement and conducted pilot-scale trials.

Megan's academic background includes a Masters Research Thesis at Wageningen University & Research, where they focused on the sulfonation of lignin and its modification. Megan gained experience in experimental design, synthesis, analysis techniques, and data extraction. Megan also has internship experience at Compass Bakery, FAIR CAPE DAIRIES, and Staines Preparatory School, where they gained valuable insights and skills in new product development, quality assurance, and teaching assistance.

Megan Twentyman-Jones attended Deutsche Internationale Schule Kapstadt (German International School Cape Town) from 1999 to 2010 for their high school education. Megan obtained a Bachelor of Science (BSc) degree in Food Science with chemistry from Stellenbosch University, where they studied from 2012 to 2015. Megan then pursued a Master of Science (MSc) degree in Food Science and Technology (Ingredient Functionality) from Wageningen University & Research, graduating in 2018.