Renee Parriott is a food scientist with extensive experience in food product development. She has always had a passion for food and a love for science which she was able to bring together through food science. Renee has a BS in food science from Rutgers University and an MBA from Montclair University. Prior to her current role in beverage development she worked in product development at Unilever for 9 years focusing on product improvement and new product development for the Ragu, Bertolli, Lipton, PF Chang’s, and Knorr brands. The products she worked on ranged from the development of gluten free Knorr side dishes with no artificial flavors/preservatives to the reformulation of Ragu sauces to include two servings of vegetables. A number of her formulations are in supermarkets all over the country. In addition to product development Renee also taught undergraduate food science at Montclair University.