Michelle Kwong is an R&D lab technician and Cornell Food Science graduate with six years of hands-on experience in research and product development, currently shaping new food innovations at Kraft Heinz in New York City. She brings practical sensory and formulation skills honed through internships in product development and sensory analysis, plus operational leadership from managing Cornell Dining. As a long-standing board member of Diversimento, she pairs technical expertise with community and arts engagement, reflecting a creative approach to food R&D. An avid home cook and baker, Michelle often prototypes recipes outside the lab, blending culinary curiosity with evidence-based nutrition insights from her minor in Nutrition & Health.
6 years of coding experience
4 years of employment as a software developer
Bachelor's degree, Food Science, Senior, Bachelor's degree, Food Science, Senior at Cornell University
High School Diploma, High School Diploma at Hunter College High School
Contributions:23 PRs, 44 pushes, 5 branches in 1 month
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