Amanda Kinchla is the Food Science Extension Specialist at the University of Massachusetts Amherst. She leads a new Food Science Extension program at UMass that focuses on applied research and food science education to support the Massachusetts and national food industry. Kinchla has over 15 years of product development success supporting product development research from concept to commercialization, as well as addressing technical challenges that target specific product and business needs. In addition, she has extensive experience in applied food microbiology and conducts research in all aspects of food safety from farm to fork. Her responsibilities include developing educational programs and collaborating with other faculty to offer workshops, conferences, distance education, and training events for the food industry.