Heritage has and always will have a true and special place in my heart filled with cherished moments and bonds to last a lifetime.

 I went to McGill University in Montréal, Canada to pursue a Bachelor of Science in Food Science.

 I decided to continue my education at McGill University where I’ve completed a Masters of Science in Food Science and Agricultural Chemistry focusing on alternative sugar extraction from waste products in the cocoa industry and incorporating them into chocolate products.

 Today, I’m ready to pursue a career in food product development to help shape food security and nutritional sustainability throughout our society.