Amanda Sinrod

Amanda joined the Barile lab in 2019 after conducting research for two years at the United States Department of Agriculture, Agricultural Research Service in the Healthy Processed Foods Research unit. Amanda received her B.S. in chemistry from the University of California, Berkeley's College of Chemistry in 2017 and her M.S. in Food Science from UC Davis in 2021. Her research in the Barile lab investigated the oligosaccharide content of wine byproducts and their potential use as prebiotics.

Education:

• 2017 B.S., Chemistry. University of California, Berkeley, Berkeley, CA
• 2021 M.S., Food Science, University of California, Davis, Davis, CA

Professional Experience:

• August 2017 - July 2019: Support Scientist in the Healthy Processed Foods Research Unit, USDA, ARS, WRRC
• August 2017 - April 2019: Junior Specialist at the University of California, Davis
• Summer 2016: Pre-Law Intern at Ekso Bionics
• Summer 2015: Food Science Intern in the Healthy Processed Foods Research Unit, USDA, ARS, WRRC
• Summer 2014: Food Science Intern in the Healthy Processed Foods Research Unit, USDA, ARS, WRRC