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Reed A. Nicholson, PhD

Senior Food Scientist
Motif FoodWorks, Inc.
Boston, MA, United States

Reed Nicholson is from Ontario, Canada. Reed completed his undergraduate degree in Food Science at the University of Guelph in 2017. Upon completion of his Bachelor of Science, he began his graduate studies under the supervision of Professor Alejandro Marangoni. Throughout his undergraduate and graduate research career, his research had an overarching focus on lipid structure and characterization techniques. The primary focus of his graduate studies was using enzymatic glycerolysis to structure liquid oils into solid fats for which he was awarded the 2021 AOCS Honored Student Award and the 2021 Manny Eijadi Award. After finishing his PhD in Food Science in 2021, Reed began working at Motif FoodWorks in Boston, MA. Currently a Senior Food Scientist, Reed works with a variety of plant-based food materials and recombinant proteins, studying and characterizing their functional properties, along with examining the material properties of plant-based food products and their performance throughout the oral processing experience.

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