Matthew is currently pursuing his M.S. in Food Science at Louisiana State University in Baton Rouge, Louisiana with an emphasis on seafood technology research in product development, processing effects on protein structure and function, nutrient content of value-added shrimp products, and oil spill outreach under Dr. Lucina Lampila, R.D. Upon completion of his Master's, Matthew will be continuing his education, for a Ph.D. at LSU under Dr. John Finley.
Prior to beginning his graduate education, Matthew worked as a Microbiology Lab Technician in the Quality Assurance Department of Dynamic Foods in Lubbock, Texas. Matthew is a past Undergraduate Research Assistant for the Department of Animal and Food Sciences at Texas Tech University, where he earned his B.S. in Food Science in 2010, and has interned at Brinker International in Culinary Research and Development for Chili's and On the Border.
Matthew is an active member of the Institute of Food Technologists Student Association and Research Chef's Association Student Advisory Subcommittee. He has served in IFTSA as South Central Area Representative, VP of IFT Relations, Chapter Leader's Workshop Chair, and Chair of the inaugural IFTSA Heart Healthy Product Development Competition at Wellness 11. Matthew is the incoming President-Elect of the Institute of Food Technologists Student Association