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Adam Yee shared thisThanks Jia Liao for interviewing me on her Youtube channel. I chat about all the things I see in the industry such as how we as food scientists work with brands and some of the more nuanced things like working out contracts with copackers, and how a food scientist can help cut costs and save time. Was a fun discussion. I think my first youtube video podcast too.Adam Yee shared thisOne of the biggest misconceptions in CPG is this: “If I have a great recipe, I can build a great product.” In reality, the recipe is just the beginning. Turning it into something that’s scalable, shelf-stable, and actually works in retail is a completely different challenge. In my newest youtube podcast, I sat down with Adam Yee, a food scientist who helps founders take products from idea to shelf. We talked about: • What founders get wrong in product development • What to look for (and avoid) when working with co-packers • Key components of a manufacturing contract • And the mistakes that quietly cost founders thousands of dollars If you're building a food brand—or even thinking about it—this is one of those conversations that can save you a lot of time and money. 🎥 Full video in the comments. Thank you Adam Yee for sharing your knowledge. It's always so fun chatting with you.
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Adam Yee shared thisGreat to have interviewed my friend Brian C.. We were both groomsmen for our friend's wedding which is kind of cool. Brian's been helping me build my consulting business so I'm glad to give back with this cool interview about how we as food scientists work. Also in the episode, we talk a lot about communicating parameters and also some cool stuff about fiber, health and chocolate innovation!Adam Yee shared thisThe latest R&D Radio is live, and this one dives into trade-offs, fiber trends, and functional chocolate. In this episode, Adam Yee sits down with Brian C. of Chau Time. His number one piece of advice for founders is simple but critical: write down your parameters, with ranges. Before a food scientist can help, they need to know what you are optimizing for. The best flavor is not always the best cost. The best nutrition is not always the best shelf life. Those trade-offs are yours to define. A few insights from Brian that stood out: fiber is on track to surpass protein within the next decade. Fiber stacking can help reach 1g per 10g of chocolate while supporting gut health. Lactoferrin supports iron absorption, not iron content. And when supply chains break, going smaller and building direct sourcing relationships can make all the difference. Brian also shares how startups and enterprise companies approach trade-offs differently, and why upcycled ingredients like cocoa husks, pomegranate shells, and date seeds are becoming valuable tools for formulators. Listen here: https://lnkd.in/eYkRPiWZ #StartupCPG #RDRadio #FoodScience #ProductDevelopment #CPGFounders #FiberTrend #HealthandWellness #CPGPodcast
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Adam Yee shared thisI'm excited to speak at SupplySide Connect New Jersey 2026 the East Coast's leading ingredients and solutions tradeshow! https://lnkd.in/eGqy7hHz If you're there, come say hi! Our session will be exploring food trends and I have a few in which I have something to say! Since I work with a lot of founders with just an idea, I pair sound data with real-world work to show some cool insights. I think you'll learn a lot. Join me and attend my session by registering today! #supplyside #supplysideconnectnewjersey2026 (partially made by a weird AI app SupplySide sent me)
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Adam Yee posted thisWhen I graduated from college in 2014, I read a lot of self-improvement books for some reason. Looking back, the one that made the most impact in my career was So Good They Can't Ignore You by Cal Newport. I've been subconsciously following that book's ruleset for years and I'm now in a place where (hot take) people just can't ignore me. Some rules from the book that have benefitted me immensely. Rule 1: Don't follow your passion. Passion is a side effect of mastery that's found by working hard and seeing what makes it worth it. Find your passion through great work. Rule 2: Be so good they can't ignore you but to do that, you need a craftsmen mindset and work on mastery in your field. Master it so much you find joy in the process. Then apply it. Maybe even make money off of it. Rule 3: Career capital. You gain career capital by doing great work. It's another form of currency that isn't worth anything but it compounds. The little podcasts I do are these little investments that don't give me monetary return, but has eventually exponentiated into an investment in network. Those podcasts turned into business opportunities, speaking opportunities, and learning opportunities. Rule 4: Think small, act big. A compelling career mission gives your work meaning. But missions don't appear from brainstorming they emerge from the cutting edge of your field, only visible after you've built deep expertise. Being part of startups, industry, and now dipping a bit of academia, it's been amazing seeing the pieces starting to float around, and resonate.
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Adam Yee posted thisIt's been enlightening learning every day. Sometimes it's a food science lecture, sometimes it's going to a random AI conference, and sometimes it's just figuring out the university reimbursement system. I'm currently a graduate student while running a boutique food product development consultancy and I'm glad to have confidence that it pays my bills throughout the year. This took a lot of hustle and some serendipitous opportunities have came through in which I'm confident I can build something I want and be proud of year after year. Podcasting and interviewing startups, getting interviewed about some of the insights I see in the industry, working with innovative companies, and now doing grant projects, exploring my thesis, ah there's so much. If you know me, I get involved quite intensely. More to come!
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Adam Yee shared thisFun to talk to Jess Haghani, founder of a cool new meal replacement drink under Lucille which is changing the meal replacement shake market with better ingredients and proud packaging to a demographic that's pretty much my parents and grandparents. I learned a ton from this interview, from Jess' experience in Harvard Buisness School, to her methodical research, the way she was able to build the product, and the really creative marketing techniques she's using to launch her product. Lucille launched this week so it was super cool being on the tip of the spear for this new product making a splash in a demographic that's not well talked about, but is growing and growing. You can find this interview on Apple podcast and Spotify, and I'll share the link below.
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Adam Yee shared thisWent to a really enjoyable AI conference in Durham, NC with a friend I met through my apartment complex. All Things AI hosted their 2nd annual AI conference where there was just a packed room of people. Most were from the Raleigh-Durham area, and the speakers were phenomenal and it definitively gave me a lot of perspective and motivation about the application of AI to things. To sum it up, few know how to use it, but we should all share how we use it. Everyone is experimenting, everyone is ahead and behind and the same time. -What caught my attention- - Context files and specifically claude.md files seem to be more important to ever. The Context file is the first thing an LLM scans before doing the work. I believe only Claude does this but I think this will probably be more important in the future. - AI Agents seem overwhelming but it is this evolution of a Custom GPT, which is an evolution of prompting well. Everyone is trying to get on this to the point of it being annoying. - AI search is going to be very popular and there are already people turning their websites into being picked up by the LLM. Makes me think about revamping my own website. This is very similar to what I've heard at an Expo West event. It's coming. - Overall, good use of AI is about understanding your work and how you communicate. If you suck at LLMs, it might be that you're just a bad manager who doesn't know how to communicate. The conference overall has told me that I need to sit down and really understand how I work. I'll also be chatting with Grace Uvezian this week about some real practical tips on how she uses AI to improve her work. (tagging her so she knows how smart I am)
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Adam Yee shared thisCool to be at a jam packed AI conference in Durham today! Surprised about the activity here. Happened to learn about this conference last week from a friend in my apartment complex. I wonder if it will be as energetic as an AI conference in the Bay Area
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Adam Yee shared thisGreat to have Melissa Halas, MA RDN CDE on My Food Job Rocks to discuss a new certification by the The Non-UPF Program. I really enjoyed the breakdown of one of the hottest topics in food: ultraprocessed foods and we dive deep on the discussion between food scientist and dietitian. You'll get a lot of history, use cases, and some great examples of the progress made to identify ultraprocessed foods along with a new certification Melissa is spearheading. I always like to have dietitians on the show so I can ask some questions that are always on my mind and in a health perspective, all things GLP-1 and colon cancer. Fun stuff.
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Adam Yee liked thisAdam Yee liked this🎤 Meet the Speaker: David Despain — Expert in Weight Management Nutrition ⚡ At NYIFT Suppliers’ Day 2026, David Despain, MSc, MSc, CFS, Senior Manager of R&D Platform – Weight Management Nutrition at Nestlé Health Science, will present “Nutrition & Lifestyle in Weight Loss & Management.” He will provide an overview of the burden of obesity, the promise of GLP-1 medications, potential downsides, practical nutrition and lifestyle recommendations, behavioral changes observed in GLP-1 users, and why ongoing support and education are critical for long-term success. 📌 About David Despain David leads innovation pipeline initiatives focused on developing nutritional solutions for individuals managing obesity and type 2 diabetes, including those on GLP-1 therapy. He holds dual master’s degrees—in human nutrition from the University of Bridgeport and in science communication from Stony Brook University—and is an IFT-certified food scientist, with more than a decade of research and development experience in the food industry. David combines technical expertise with the ability to translate complex science into actionable insights for both industry and consumers. 📍 Suppliers’ Day 2026 — Thursday, April 16, 2026, Birchwood Manor, Whippany, NJ Technical Seminars($25): 9:00 AM – 2:00 PM, featuring leading food science experts Exhibit Hall & Networking: 2:00 PM – 6:00 PM, nearly 200 exhibitors showcasing cutting-edge solutions Happy Hour & Cash Bar: 4:30 PM – 6:00 PM 💡 Don’t miss this opportunity to gain evidence-based insights on weight management, GLP-1 nutrition strategies, and product innovation, while networking with industry leaders shaping the future of health-focused food science. 👉 Register now: https://lnkd.in/ecPqjwnq Don't forget: walking the Expo floor is FREE! But be sure to check off the box for "Attending" at registration if you are interested in joining us at our technical seminar ($25 registration fee includes breakfast and lunch)!
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Adam Yee liked thisAdam Yee liked thisI had to make a hard call this week that slowed himna down. It was still the right one. Early in building, you learn fast that who you partner with matters as much as what you're building. Integrity isn't optional. It's the foundation everything else stands on. The people I want around Himna are the ones who advocate for you when you're not in the room. Who do what they say. Who care about the outcome, not just the transaction. I'm grateful for the partners who already live this. The ones who lead with transparency, who are clear about what they stand for, and who bring that same standard to every conversation we have. We need to bring that standard back. In partnerships, in business, in how we show up for each other. Because people remember how you showed up. Not just what you delivered. Shout out to Adam Yee who showed up for me when there was a lot of noise in the background and provided me with clarity.
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Adam Yee liked thisAdam Yee liked thisA Tip to Get Over Your Fear of Consultants - Stop Funding Your Own "Wheel-Spinning" In a world where money isn't cheap anymore, you can't afford to bury sub-optimal decisions under a pile of cash. You need to distinguish between what is actually driving results and what is just busy work. If a tactic isn't delivering, jettison it. Using an advisor’s pattern analysis skills isn't a sign of weakness; it’s the only way to clear out the cobwebs before they choke your budget. PS - CFOs tend to be my best friends. :) More tips in the comments.
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Adam Yee liked thisAdam Yee liked thisI'm so honored to join the board of Texas CPG, a community and network for founders, operators, and professionals working in CPG across Texas. It focuses on bringing together entrepreneurs, brand builders, retailers and service providers to share knowledge, build relationships, and help emerging brands grow. I'm excited to work with a talented board including tim deSilva Kira Heizer Marc Nathan Matthew Gase Derek Ramos Max Kunik https://lnkd.in/eMa-4M9R #cpg #texascpg #cpgnetwork #consumerpackagedgoods #cpgresource
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Adam Yee liked thisPhi Tau Sigma: The Honor Society of Food Science and Technology
Phi Tau Sigma: The Honor Society of Food Science and Technology
Adam Yee liked this🎉 Congratulations to Dr. Ruojie (Vanessa) Zhang on receiving the Phi Tau Sigma Early Career Accomplishment Award! Dr. Zhang is an Assistant Professor at the University of Missouri whose research focuses on developing innovative, food-based strategies to improve the nutritional quality, safety, and functionality of foods. Her work integrates natural and plant-based approaches to enhance microbial safety, nutrient bioavailability, and functional ingredient design for healthier and more sustainable food systems. She is a highly productive early-career scientist, with over 90 peer-reviewed publications, more than 5,800 citations, and an h-index of 47. She has also secured competitive funding and received over 20 recognitions from leading scientific societies, including Phi Tau Sigma, IFT, AOCS, ACS, and others. 👉 Read more about her journey and achievements: https://lnkd.in/g2kYwux7 🔗 Learn more about the Phi Tau Sigma Early Career Accomplishment Award and its impact here: https://lnkd.in/dAinY8f9 👏 Join us in celebrating Dr. Zhang’s accomplishments and contributions to advancing food science and innovation! Ruojie (Vanessa) Zhang, Ph.D. University of Missouri-Columbia Mizzou College of Agriculture, Food and Natural Resources - CAFNR -
Adam Yee liked thisAdam Yee liked thisSeveral days ago, I had a great conversation with Melanie Sauer on the food system, processed foods and how foods are developed and produced. Her television production company, from Australia, is seeking background conversations with people who have experience in the food and beverage industry and want to share their perspective on how it works - how are products developed, marketed and sold. They're interested in speaking with people globally from: • Innovation • Marketing, consumer insights, and market research • Regulatory, public affairs, and government relations • Sales, trade marketing, and retailer partnerships • Supply chain and procurement • Legal and compliance All conversations are strictly confidential. No on-camera commitment required at this stage. Melanie and colleagues want to understand how to present a balanced perspective. Melanie can be contacted at msauer@lunemedia.com.au
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Adam Yee liked thisFinished a fun and engaging conference at the The Assisted Living Association of Alabama in Gulf Shores. This was the first time Lucille attended this event, and it was wonderful to meet so many caring members dedicated to what is best for their residents. The venue provided an excellent opportunity to share our mission and sample our high-protein nutritional shakes. We are excited to build on this momentum with this community and the other vendors who participated. If you are looking to bring better-for-you nutrition to your institution, please reach out. Additionally, for friends or families seeking a drink with clean ingredients, our shakes are available on Amazon and at https://lucillehealth.com/ . Thank you, Jess Haghani, for your continued leadership.
Experience & Education
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Umai Works
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Volunteer Experience
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Food Systems Analyst
smallMatters Institute
- 9 months
Assisting a non-profit startup with the following: social media set up, food industry connections, leadership input, pro-bono advice and general support in exchange for mentorship and consulting leads.
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Events Team
Asian Corporate & Entrepreneur Leaders
- 6 months
Plan and assist in events for an Asian-interest organization.
Recieved training from the Alliance of Arizona Non-Profits to better understand the structure of non-profits. -
Cactus IFT Chair - Arizona
Institute of Food Technologists (IFT)
- 2 years 1 month
Science and Technology
Establish direction for Cactus IFT 2017 in Phoenix Arizona.
Courses
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Advanced Food Processing
FSN 474
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Appropriate Technology for the World's People: Design
UNIV 392
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Cereal and Bakery Science
FSN 244
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Food Analysis
FSN 374
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Food Chemistry
FSN 364
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Food Engineering
FSN 444
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Food Hazard Analysis
FSN 375
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Food Packaging
FSN 334
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Food Plant Sanitation
FSN 370
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Food Product Development
FSN 408
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Food and Fiber Marketing
AGB 301
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Graduate Seminar: Food Waste
FSN 581
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Introduction to Principles of Food Engineering (Teacher's Assistant)
FSN 330
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Quality Assurance
FSN 335
Projects
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IFTSA competition: Heart Healthy Product Development Competition
2nd Place Winner
Team Captain
Created: Demergo which means "to dip in" is an oat, flaxseed, kale, and rice-base cracker paired with a spicy cauliflower-tomato based dip. This product is claimed as a “Heart Healthy” Product that will be presented at the IFT Wellness Conference in March, 2014.
Tasks included: delegated tasks and taught undergraduate students how to formulate, create process flow, market and sell the product. In charge of HACCP plan and final editing/ decision making.Other creators -
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Capstone Project: Creating the Cal Poly Extruded Products Enterprise
Recruit, lead and collaborate with other students to create an enterprise where Cal Poly students can create and sell extruded products. This project is meant to be an SOP for creating an official and efficient Cal Poly Enterprise and will signify the "Learn By Doing" Model to future students.
Extruded cereal with different Whey Proteins to give a snack that not only tastes good, but provides protein. Flavored in sweet and savory varieties. Collaborated with Davisco to donate Whey…Recruit, lead and collaborate with other students to create an enterprise where Cal Poly students can create and sell extruded products. This project is meant to be an SOP for creating an official and efficient Cal Poly Enterprise and will signify the "Learn By Doing" Model to future students.
Extruded cereal with different Whey Proteins to give a snack that not only tastes good, but provides protein. Flavored in sweet and savory varieties. Collaborated with Davisco to donate Whey Protein for data.
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IFTSA competition: Disney Product Development Competiton
1st Place Winner of Disney Competition for IFTSA. Developed a product that looks the like the character Mike Wasowski from Monster's Inc and made his face into a healthy "chips and dip". The chips composed of 100% dried apple chips and the dip was composed of fruits and beans. This product was marketed as 100% natural and sugar free. It was packed in a custom made container which composed of a center compartment filled with dip and surrounded by the apple chip.
Tasks included:
-Product…1st Place Winner of Disney Competition for IFTSA. Developed a product that looks the like the character Mike Wasowski from Monster's Inc and made his face into a healthy "chips and dip". The chips composed of 100% dried apple chips and the dip was composed of fruits and beans. This product was marketed as 100% natural and sugar free. It was packed in a custom made container which composed of a center compartment filled with dip and surrounded by the apple chip.
Tasks included:
-Product formulation assistance
-Technical writing in Quality criteria
-Business PlanOther creators -
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The Banana Project
- Worked with students to develop a frozen non-dairy dessert based off of bananas. Used batch freezer ice cream machine, tested protein isolates in relation to emulsification and calculated overrun.
- Collaborated with students to make chocolate and strawberry flavors and is currently undergoing scale- up. -
IFTSA competition: Developing Solutions for Developing Countries
2nd Place Winner
Team co- Captain
Co-lead an all undergraduate team for Developing Solutions for Developing Countries (DSDC) in IFTSA.
Product is named Malawi Mix (MaMi)- a unique blend of local Malawian crops to provide children infected with HIV essential nutrients in a sweet n' salty paste. Finalist proposals are sent to Partners in Food Solution for future implementation.
Tasks included:
-Delegating tasks to team members and teaching underclassmen technical…2nd Place Winner
Team co- Captain
Co-lead an all undergraduate team for Developing Solutions for Developing Countries (DSDC) in IFTSA.
Product is named Malawi Mix (MaMi)- a unique blend of local Malawian crops to provide children infected with HIV essential nutrients in a sweet n' salty paste. Finalist proposals are sent to Partners in Food Solution for future implementation.
Tasks included:
-Delegating tasks to team members and teaching underclassmen technical writing.
-Developed composition of Malawi Mix that would fit the criteria of an Ready to Eat Nutrition Supplement (RUSF).
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Polycultural Weekend Committee: Coordinator
- Present
Coordinator
Organize, lead and collaborate with over 20 different cultural organizations, who come together to host over 200 high school seniors and transfer students who have been conditionally accepted to Cal Poly for a weekend of college immersion. Increased high school senior participation by 30 students, rose over $10,000 dollars for funding. Executed orders to committee members, solved communication problems that took place during the weekend.
Food Committee Head (2 terms, 2012,…Coordinator
Organize, lead and collaborate with over 20 different cultural organizations, who come together to host over 200 high school seniors and transfer students who have been conditionally accepted to Cal Poly for a weekend of college immersion. Increased high school senior participation by 30 students, rose over $10,000 dollars for funding. Executed orders to committee members, solved communication problems that took place during the weekend.
Food Committee Head (2 terms, 2012, 2013)
-In charge of ordering food for 500- 600 people for two dinners, a lunch and a breakfast. Reduced the budget by around $3000 dollars due to careful planning and organization.
-Taught a group of ten members how to prepare heating trays and to teach volunteers food safety tips.
-Collaborated and negotiated with restaurants and campus dining into delivering affordable food for the weekend.
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Reducing Salinity in the Central Valley
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- Evaluated the effectiveness of water electrolysis machine from Japan. Experience with quantitative analysis to measure ppm quality of cleaning agent product from water electrolysis
- Aided Dr. Choudhury's graduate student in thesis of high pressure cleaning. Setting up experiment measuring angles and distance of pressure washer and running Total Organic Carbon analysis to test for cleanliness.
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Screening of antimicrobial and salt substitutes for use in low sodium dairy product
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- Assisted graduate student to complete thesis in Summer 2011
- Produced agar, produce dilutions, plated pathogens on cheese and deli meat and in agar enriched in antimicrobials, counted plates after incubation
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Survival of Salmonella during baking of peanut butter cookies
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- Assisted graduate student to complete side project in Summer 2011
-Inoculated salmonella of certain concentrations in standard peanut butter cookie dough. Baked peanut butter cookies using controlled, sterile methods, used stomacher to break down and plated using dilutions.
Honors & Awards
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Finalist in IFTSA Heart Healthy Competition
Institute of Food Technologist Student Association
Finalist Competition on March 21 at IFT Wellness Conference.
Team Captain
Second Place -
IFT Feeding Tomorrow Scholarship
Institute of Food Technologists
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Finalist in Developing Solutions for Developing Countries
Institute of Food Technologist Student Association
Finalist Competition on July 15th in Chicago
Team Co-Captian
Second Place -
Finalist in Disney Product Development Competition
Institute of Food Technologist Student Association
Finalist Competition on July 15th in Chicago
Senior Member
First Place -
President's List
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Awarded Presidents List for being on Dean's List 3 consecutive times
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Foodsters Scholarship/ Internship Award
The Foodsters
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SCIFTS Scholarship Award
Southern California Institute of Food Technologists Section
Organizations
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Institute of Food Technologist- Cactus Section
Chair Elect
- Present -
Cal Poly Lion Dance Team
Captain
--Elected as Captain of a 57 year old club dedicated to showcase the traditional art of “Lion Dancing”. -Taught around 20 students how to “Lion Dance” and promoted the art in the community. -Planned about 35 different types of performances during the year from entertaining in weddings and parties to blessing restaurants and historical land marks. In charge of treasury, secretarial work, recruitment and acted as a liaison with Chinese Student Association. -Invested in new attire/ equipment…
-Elected as Captain of a 57 year old club dedicated to showcase the traditional art of “Lion Dancing”. -Taught around 20 students how to “Lion Dance” and promoted the art in the community. -Planned about 35 different types of performances during the year from entertaining in weddings and parties to blessing restaurants and historical land marks. In charge of treasury, secretarial work, recruitment and acted as a liaison with Chinese Student Association. -Invested in new attire/ equipment such as new shirts, lions and drums. Improved branding and advertising and improving connections with campus groups.
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Cal Poly Food Science Club
Vice President
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