From a young age, my fascination with food chemistry was sparked by a simple habit: reading ingredient labels. I was often puzzled by complex, unrecognizable names, which raised questions about what we really put in our bodies. Driven by this curiosity, I pursued a degree in food chemistry at McGill University, determined to understand the science behind our everyday foods.

Since then, I have immersed myself in diverse research projects, from studying DNA degradation mechanisms during food processing to investigating the complexities of food spoilage. A significant focus of my work has been using analytical tools to detect and understand the formation of Hydroxymethylfurfural (HMF) in honey, further advancing my dedication to revealing the intricate details that impact food integrity.