Amanda Draut, Product Innovation Specialist, is a passionate foodie who relates to food from a culinary arts, food science, and nutrition perspective. Before joining Wright Foods, Amanda worked to maximize the phytochemical composition of shelf stable muscadine grape puree using a continuous flow microwave system. She also led a group of graduate students in transdisciplinary learning in areas surrounding food and health in the Kannapolis Scholars Program, resulting in a conference relating to communication issues between government, industry, academia, and stakeholders related to childhood obesity. Amanda’s work experience has included sensory science, food chemistry, nutrition, and product development.
Amanda has a BS in Food Science from the University of Tennessee, attended culinary school at the Culinary Institute at the University of Tennessee, and has an MS in Food Science from North Carolina State University.