Angela Nadeen Price

I've been working as a food scientist for nearly 7 years, and my career has taken me through some really exciting challenges in product development and innovation. After graduating from Johnson & Wales University, I started at Whole Market Foods where I spent almost 5 years developing meat-based products like beef, pork, and poultry meatballs, as well as frozen items like roller bites, which are bread-battered cylindrical chicken nuggets that are fried and glazed. I then decided to challenge myself by pivoting from meat science to plant science, joining Novus Foods (formerly Lakeview Farms) to work on private label and branded hummus, along with some gelatin-based product development as part of artificial-to-natural color removal initiatives. My main areas of expertise are product development, product innovation, commercialization, and formulation development, with some knowledge in sensory science where I've been mentored by experts in the field. One of my proudest achievements is developing an all-beef original meatball under the Cook Perfect brand early in my career - it's incredibly rewarding to still see it on store shelves years later. On a typical week, I might spend time doing benchtop formulation work based on concepts from marketing or customer requests, creating 10 to 20 different iterations, then evaluating them with the internal team before moving to plant trials. I'm a member of the Institute of Food Technologists and was invited to speak on a panel in July 2024 about changing dynamics in the workplace and the emergence of AI, which was featured in the April 2025 IFT magazine. Right now, I'm looking for new opportunities where I can continue to expand my product knowledge into areas like confectionery and soups, because I have a proven track record of quickly learning and developing products I'm unfamiliar with while adapting to operational constraints.