Meghan Ruppel is a skilled food scientist with extensive experience in the food and beverage industry, currently serving at The National Food Lab since May 2020. Meghan's earlier roles include Associate Food Scientist and Graduate Research Assistant at Oregon State University, where research focused on nitrogen sources affecting wine fermentation and quality. Internship experiences encompass positions at E. & J. Gallo Winery as a Pilot Winery Intern and at DuCard Vineyard as a Viticulture Summer Intern, enhancing practical winemaking skills and viticulture knowledge. Academic foundations include a Master's degree in Food Science and Technology from Oregon State University and a Bachelor's degree from Virginia Tech, complemented by research in food microbiology and sensory analysis.
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