Hung (Harry) Pham

Hung (Harry) Pham has a diverse work experience. In 2018, they were a Culinary Consultant for Kochin, LLC, featured on Forbes, Thrillist, Times Out New York, and Food Network. In 2019, they were a Research Assistant for the McClements and Lu Research Group at the University of Massachusetts Amherst, a Teaching Assistant for BIOCHEM/CHEM 471: Physical Chemistry in Biomolecular System, a Peer Mentor for the Residence Hall Association, a Captain and Formulation Lead for the 1st Place IFTSA Smart Snacks for Kids Product Development Competition, and a Process Development Lead for the 3rd Place IFTSA MARS Wrigley Product Development Competition. In 2020, they were a Product Development Intern for Campbell Soup Company, a SciTech Intern for Food Applications at Vegeply, and an Atomic Force Microscopy Core Facility Assistant at the UMass Institute for Applied Life Sciences. In 2021, they were a Research Intern for Materials & Food Innovations at Tender Food. Hung (Harry) Pham is currently an Incoming Research Associate for Product Development at Wildtype, starting in 2023.

Hung (Harry) Pham is currently pursuing a Bachelor of Science in Food Science, Biochemistry & Biophysics from the University of Massachusetts Amherst. Hung (Harry) is expected to complete their degree in 2022. In addition to their degree, Pham has obtained several certifications, including Preventive Controls for Human Food from the Food Safety Preventive Controls Alliance (FSPCA) in December 2022, Technology Entrepreneurship: From Lab to Market from edX in July 2020, Biochemistry: Biomolecules, Methods, and Mechanisms from edX in August 2019, and Data Science: R from edX in June 2019.