In this episode we sit down “virtually” with Amelia Frazier, Senior Scientist at General Mills. Amelia was the 2008-2010 recipient of the PMCA Grant in Aid Program. Her research was on “Chocolate Chips in Cookies do not Bloom”.
Amelia has a Culinary degree from Kendall College in Chicago, IL and completed a pastry program at The French Pastry School also in Chicago, IL. She worked in fine dining kitchens in Chicago for roughly 10 years, spending a majority of that time as head pastry chef at Frontera Grill and Topolobampo. She then earned a Bachelor’s and a Master’s Degree in Food Science from The University of Wisconsin, where she had the privilege of working with Professor Rich Hartel.
Upon graduation in 2011, she joined General Mills as a food scientist. Today she is part of GMI’s technology team (Nutrition and Technology Solutions), where she gets to utilize her chocolate expertise to help with challenges across various R&D teams, in addition to leading longer term research projects.