CASSIDY DUAN
Dallas,Texas
Summary
Results-driven R&D scientist with expertise in analytical instrumentation and sensory evaluation, dedicated to product innovation and method development. Proven experience in managing cross-functional projects and consulting on analytical and sensory methods. Skilled in data analysis and ensuring compliance with industry standards, with a focus on continuous improvement in laboratory and production environments.
Overview
7
7
years of professional experience
Work History
R&D Scientist (Contractor)
PepsiCo
11.2024 - Current
- Optimized and aided in the development of internal methodology for regulatory-related analysis working closely with manufacturing facilities, global procurement, and analytical teams to ensure seamless coordination of all functions.
- Contributed to the development of NIR models for nutritional analysis, collaborating with product development and manufacturing teams to align methodologies with product requirements and regulatory standards.
- Managed multiple projects simultaneously while maintaining strict timelines, ensuring consistent progress and alignment across R&D, manufacturing, procurement, and analytical teams.
- Provided consultation across Global R&D teams on analytical methodologies and development.
- Implemented quality control measures for accurate and reliable results.
- Increased laboratory efficiency by streamlining processes and implementing new protocols in collaboration with manufacturing teams to enhance workflows and timelines.
- Maintained a safe and compliant laboratory environment by adhering to all relevant regulations and guidelines.
Research Assistant & Course Instructor
Texas Woman’s University
08.2020 - 12.2024
- Led a USDA-funded GWAS project analyzing volatile and taste-related compounds in fresh cucumbers and industry-partnered meat alternatives using advanced techniques (SPME GC-MS, HPLC, spectrophotometry) and sensory evaluation.
- Managed laboratory operations and collaborated closely with safety teams to ensure adherence to Good Laboratory Practice (GLP) standards and lab safety regulations.
- Designed and optimized consumer studies and Quantitative Descriptive Analysis (QDA) studies, including the development of flavor standards and management of sensory panels to identify key factors driving consumer preferences and product satisfaction.
- Developed and taught Food Science and Nutrition coursework, integrating chemistry fundamentals, designing testing curricula, and leading independent research courses—contributing to a 15% improvement in student performance and engagement.
Undergraduate Teaching & Research Assistant
University of North Texas
03.2018 - 05.2020
- Conducted research on heterobimetallic d¹⁰ metal complexes and luminescent N-heterocyclic carbene complexes, using structural and spectroscopic analysis to study bonding and phosphorescence at room temperature.
- Supported calculus instruction by simplifying complex concepts, tailoring review sessions based on student performance data, and developing interactive digital resources—contributing to a 20% increase in class performance.
Education
Ph.D. - Food Science and Flavor Chemistry
Texas Woman’s University
08-2025
Master of Science - Food Science and Flavor Chemistry
Texas Woman’s University
05.2022
Bachelor of Science - Chemistry
University of North Texas
05.2020
Skills
- Flavor Technology
- Instrumental Analysis
- Sensory Evaluation
- Research Methodology
- Statistical Analysis
- Lab Safety
- Data Analysis
- Cross-Functional Collaboration
- Consumer Insight
- Experimental Design
- Microsoft Office
- SPSS
- LIMS
Conference Presentations
- Duan, C., Nguyen T., Tan J., Weng Y., Du, X., Key role of texture in fresh-cut vegetables and characterization of texture-related parameters in cucumber., Oral presentation, ACS Spring 2025, San Diego, CA
- Duan, C., Latorre, N., Pham, T., Nguyen, T., Tan, J., Weng, Y., & Du, X., Cucumber sensory properties and the variance in flavor molecules (aroma and taste) in a GWAS panel., Oral presentation, ACS Spring 2025, 03/01/25, San Diego, CA
- Duan, C., Weng, Y., Du, X., Quantitative Variation of Taste and Texture Properties in 165 F2 Cucumber Progenies., Poster Presentation, ACS Spring 2022, San Diego, CA
Timeline
R&D Scientist (Contractor)
PepsiCo
11.2024 - Current
Research Assistant & Course Instructor
Texas Woman’s University
08.2020 - 12.2024
Undergraduate Teaching & Research Assistant
University of North Texas
03.2018 - 05.2020
Ph.D. - Food Science and Flavor Chemistry
Texas Woman’s University
Master of Science - Food Science and Flavor Chemistry
Texas Woman’s University
Bachelor of Science - Chemistry
University of North Texas
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