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Amy Proulx
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GMP & FDA Biologics Guidance | Thermo Fisher Scientific - USThermo Fisher Scientific LogoThermo Fisher Scientific LogoSearch buttonSearch buttonClosePlus IconMinus IconPlus IconMinus IconPlus IconMinus IconPlus IconMinus IconPlus IconMinus Icon
Harnessing the Power of AI for Food Industry Transformation: An Actionable Framework - HowGood
22 Best Sales Training Programs | Salesforce
Dropper Squeeze Bottle Market Share, Trend & Forecast by 2034 | FMISearch
Exploring the Impact of Quantum Computing on Startup Innovation and Security | spectup
Numalis - Education - AI Innovations in Water, Sewerage, and Waste Management
SXSW 2024: Parting Thoughts
Healthcare | McCarter & English, LLP
Landscape Message: April 19, 2024 | Center for Agriculture, Food, and the EnvironmentUMass Collegiate MSeal of The University of Massachusetts Amherst - 1863
Disruptive Technology: The Evolution of the Food Industry Supply Chain
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Amy Proulx
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Amy Proulx

Amy Proulx

Professor of Culinary Innovation and Food Technology at Niagara College Canada at Niagara College Canada

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Amy Proulx

Amy Proulx

Professor of Culinary Innovation and Food Technology at Niagara College Canada at Niagara College Canada

Joined 05/02/2017

Level: LEVEL 01 (12 mo pts: 0 pts)

Rating: 5/5 stars (4 ratings)

Lifetime points: 77 pts

Product development and commercialization of food products is my job, whether in teaching, research or consulting.

The products that I make, that's where the innovation starts. Food products and novel technologies are definitely in my portfolio, but the product I develop best is people. I help people achieve their best in the competitive and highly technical food industry.

At Niagara College, I am working to develop a new standard for food science student development, setting a new benchmark for skills development in food science education.
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