# Hung Pham > User-centered, Scalability-driven Product & Process Scientist | CPG & Consumer Health | Food Physics, Flavor, Oral Processing Location: San Francisco, California, United States Profile: https://flows.cv/hungpham Excited about creating craveable, nutrient-dense, consumer-centric products through scientific rigor, user experience, cross-functional collaborations, and state-of-the-art technologies. 4+ years experience of leveraging both advanced and pilot-ready food manufacturing, functional ingredients and biomaterials, biotransformation, and form-factor designs to unlock ingredient-system intelligence and drive category-defining product innovations. From award-winning on-the-go functional CPG (marine-algal B12 RTD tea latte, modular snack-n-dip pack for K12, gut-targeted curcumin probiotic yoghurt) to first-in-market breakthroughs, including U.S. first commercial fiber-spun plant-based meats and world's first FDA-approved premium cultivated seafood. Let's chat about the future of food CPG, consumer health, and product development! ## Work Experience ### Associate Scientist - Product Development @ Wildtype Jan 2026 – Present | San Francisco, CA Commercializing ready-to-eat (RTE) format of cultivated salmon accessible beyond premium market. ### Senior Product Development Associate @ Wildtype Jan 2024 – Jan 2026 | San Francisco, CA Process design & tech-transfer, aroma-tastant systems (flavorist, analytical, cell-driven approaches), characterization & assay development (simplified models to final builds), shelf-life quality & packaging, strategic ingredients & continuous improvement (supply chain, labeling, nutrition, regulatory), sensory & consumer insights program, 3D-hardware & biointerface integration, form-factor aesthetics & user experience. ### Product Development Associate @ Wildtype Jan 2023 – Jan 2024 | San Francisco, CA Wildtype is on a mission to create the cleanest, high-value salmon-derived biomanufactured goods on earth, from sushi-grade salmon and RTE smoked lox to bioactive cosmetic ingredients. Pioneering world's first FDA-approved cultivated seafood. Employee size ~80-100 (Series B) Ingredient-system discovery for scaffolding, salmon flavor biogenesis, lipid-fiber structuring & rational product design. Strong emphasis on structure-function-performance of composite ingredients, and consumer perceptual processing of tissue-engineered products to establish the next multi-component assembly line. ### Research Assistant - McClements and Lu Research Group @ University of Massachusetts Amherst Jan 2019 – Jan 2023 | Amherst, MA Pushing new frontiers in emulsions & dispersions, encapsulation delivery systems, and food soft matter processing for consumer health, medical nutrition, alternative proteins, and next-gen composite ingredients. • Designed and performed experiments using toolbox across food physics, protein biochemistry, colloids & interfaces, and soft matter, from fabrication to characterization, independently and collaboratively under senior member mentorship. • Established written SOPs and customized assays for TA DHR2 rheometer, Allevi 3D bioprinter, and compression texture analyzer, training departmental users. • Managed individual and collaborative research projects, contributing to manuscript writing, grant application, and provisional patent submission. • Initiated preliminary research studies on structure-function properties of multiphasic plant-based ingredient systems, enabling projects of 3 undergraduate researchers and supporting postdocs on advanced methods in oral tribology & fractal analysis. Analytical: rheology (SAOS, viscometry, DMA, creep, tribology), microscopy (confocal, light, SEM, AFM), scattering (DLS, SLS, Turbiscan, Krus foam analyzer), spectroscopy (FT-IR, UV-Vis, DWS), thermodynamics (DSC, TGA, ITC), chromatography (SEC-HPLC, GC, SDS/native-PAGE), protein & lipid oxidation kit assays. Projects: 1. Jamming Plant Protein into Colloidal Microgels via pH-Temperature Route for Extrusion 3D Printing (Honors College, USDA-NIFA, GFI, Royal Avebe, 2022). 2. Shear-induced Liquid-liquid Phase-separated Composite for Seafood Analogs (USDA-NIFA, GFI, 2020-2021). 3. Protein Denaturation, Mobility, and Textural Changes in Model Salmon Tissues during Cooking (GFI, USDA, 2020) 4. Biofilm-coated Probiotics in Consumer Health Products (NSF I-Corps & Ideation Foods, 2020) 5. W/O/W Double Emulsion System of Anthocyanin Encapsulated by Crystalline Lipid Phase (USDA-NIFA, Pepsico, 2019). ### CAFE Summer Research Scholar @ University of Massachusetts Amherst Jan 2022 – Jan 2022 | Amherst, Massachusetts, United States Advancing current research projects pertaining to food systems, environment, and agriculture to promote sustainable planetary & human health. Oral & poster presentations: • Elsevier 2nd NIZO Plant Protein Functionalities, The Netherlands. • Polymer & Soft Matter Symposium Fall 2022, Amherst MA. • Society of Food Engineering, Raleigh NC. • CAFE Summer Research, Amherst MA. ### Teaching Assistant - Physical Chemistry in Biomolecular System @ University of Massachusetts Amherst Jan 2021 – Jan 2021 | Amherst, Massachusetts, United States • Providing Q&A discussion to >50 students on the lecture notes, concepts, and homework problem sets via office hours and review sessions. • Collaborating with the instructor, graduate TA, and tutor on implementing learning strategies, management tools, and course materials regarding physical chemistry principles in biomolecular system. ### Peer Mentor - Residence Hall Association @ University of Massachusetts Amherst Jan 2019 – Jan 2021 | Amherst, MA • Peer mentoring >50 first-year students by providing on-campus academic resources and advice on academic success, such as time management, organizational skills, study strategies, etc. • Holding weekly hours in Residential Academic Success Center. • Organized monthly networking events on academic topics for residents to connect with their peers. ### Research Associate - Material & Food Innovations @ Lasso Jan 2021 – Jan 2022 | Somerville, MA Spun out from from Wyss Institute of Havard University, Lasso (previously Tender Foods) is creating the right taste and texture in alternative meats (and beyond), using innovations in material science, manufacturing, and tissue engineering. Second hire in Materials Innovation team. Size ~10-15 (Pre-seed, Seed) • Led foundational product development of plant-based whole-muscle poultry MVPs served for investor tastings, securing $12 million Seed fund. • Discovered composite polysaccharides/fibers, proteins, and minor lipids selection framework & their mild-processing modification for novel dispersions primed for a fiber-spinning technology, resulting in 2 patents for 2 launced SKUs. • Built proprietary database of ingredient structure-function classes and downstream manufacturing, streamlining internal resources & trainings for members. • Implemented formulation-process know-hows across food CPG categories towards more facile and scalable solutions for scale-up challenges, enabling cost savings & fast-tracking commercialization roadmap. ### Analyst - Atomic Force Microscopy (AFM) Core Facility @ UMass Institute for Applied Life Sciences Jan 2021 – Jan 2021 | United States Operating AFM & image processing to characterize surface topology of nano-grafted metals and polymer's single-chain & supramolecular morphology on mica substrate, supporting ongoing research at Silvio O. Conte National Polymer Research Center. ### 1st Place - Captain & Formulation Lead | IFTSA Smart Snacks for Kids Competition @ Institute of Food Technologists (IFT) Jan 2020 – Jan 2021 | Amherst, Massachusetts, United States • Led an interdisciplinary team of Food Science, Data Science, Marketing, Microbiology undergrad & grad students. • Managed strategic R&D goal timeline on market research, product ideation, formulation, processing, shelf-life & safety, and consumer sensory validation. • Established formulation-processing data system (Genesis, Google workspace) from scratch through evaluation of ingredient grades, fat and sugar reduction, textural modification, cost reduction, and equipment feasibility, to implement towards consumer-friendly label targets than competitors in the same category. • Executed virtual market databse (i.e. Mintel, SPINS, Nielson) & customer discovery (survey ads, focus groups) to establish design targets and team- & department-wide sensory screening for rapid profiling. ### 3rd Place - Process Design Lead | IFTSA MARS Wrigley Competition @ Institute of Food Technologists (IFT) Jan 2019 – Jan 2020 | Amherst, MA • Developed processing schemes & validated pilot performance (filtration, homogenizer, UHT & aseptic packaging) from raw materials to final product, working closely with Food Safety & Quality team. • Co-led formulation by evaluating ingredient grades (i.e. high-intensity sweetner systems) and state-of-the-art processing technologies on whole-cell & lipid-extracted B12 delivery systems. • Designing prototypes to optimize formulation and processing parameters for nutritional goals (100% DV natural B12), physicochemical, and organoleptic properties. ### Product Development Intern @ Campbell Soup Company Jan 2020 – Jan 2020 | New York City Metropolitan Area Campbell Snacks - Pepperidge Farms product lines. Canceled due to COVID-19 ### SciTech Analyst - Discovery & Applications @ IdeationFoods Inc Jan 2020 – Jan 2020 | United States Spun out of McClements Lab in 2020 as part of NSF I-Corps program, Vegeply (now known as Ideation Foods, LLC) provides delivery platforms for essential micro-nutrients & bioactives using patented encapsulation technology protecting nutrients from manufacturing to your gut, starting with algal vitamin B12 for plant-based dieters (VegOasis Tea Latte by Vegeply). • Led natural-B12 ingredient sourcing, designed processing scheme & formula optimization for nutrition-ingredient label claims for a value-added RTD product that rival B12 supplements, facilitating tastings at food fairs & winning 3rd place at IFT-MARS competition. • Analyzed product-market fit & technical feasibility of encapsulation technology and identified value-added propositions (soluble fibers, DHA, no artificials) within competitor landscape & consumer segment, supporting elevator pitches that generated total $65k fundraising. • Intiated literature review database, from technologies to supplements & medical food, applications, for self-encapsulated biofilm-inspired probiotics & co-cultures in harsh resilient environments for future innovations. ### Product Developer - B2B Innovations @ Brenntag Group Jan 2019 – Jan 2019 • Led a product development project developing, testing sensory & shelf-life quality of recombined Greek-style yogurt to extend the application of a B2B customer's curcumin liquid emulsion using pH-driven encapsulation method. • Screened various ingredient grades in different food model systems to inform competitive advantage benefist for customers. • Operated processing units (UHT, aseptic packaging, high-pressure homogenizer) and characterization equipments (viscometer, water activity, Brix refractometer, auto-titrator, pH meter). • Supported with pilot-scale production and lab-bench analysis of ongoing projects with dairy products, dairy alternatives, and bakery products. ### Culinary Consultant @ Kochin, LLC Jan 2018 – Jan 2018 | Remote/NYC Featured on Forbes, Thrillist, Times Out New York, and Food Network. Contributing to concept design of Southeast-Asian & Vietnamese-inspired modern desserts, served at Smorgasburg, Queens Night food market and NYTimes Food Festival 2019. ## Education ### Dual Bachelor's Degree in Food Science Biochemistry & Molecular Biology University of Massachusetts Amherst ## Contact & Social - LinkedIn: https://linkedin.com/in/hung-harry-pham --- Source: https://flows.cv/hungpham JSON Resume: https://flows.cv/hungpham/resume.json Last updated: 2026-04-05