Tana H. Barrueta, Ph.D.
· Product Development · Formulation science · Encapsulation technologies · AI and ML
I’m a Food Scientist & Biotechnologist, who helps you turn complex food and microbial systems into stable, scalable, and industry-ready products.
My work sits at the intersection of formulation science, encapsulation technologies, and data-driven decision-making.
What do I bring to the table?
7+ years of experience in food and biotech R&D across startups, industry, and academia.
Expertise in encapsulation of microbes and bioactives, with applications in shelf-life optimization and functional performance.
Collaborator and leader, experienced in cross-functional projects, SOP development, and translating research into real-world impact.
Fluent in the characterization of formulations, statistics & ML, using data to guide formulation and process optimization.
Skills
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Applied R&D project management
Cross-functional collaboration
SOP development & process documentationLaboratory operations management
Team onboarding, training & mentoring
Technical procurement & vendor coordination
Process optimization & troubleshooting
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Modeling and estimation of shelf life
Sensory evaluations
Failure analysis
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Culture of bacteria, yeast, and fungi
Handling of aerobic and anaerobic microbes
Stability and release studies
In vivo gastrointestinal digestion models
Molecular biology (DNA/RNA extraction, qPCR)
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Spray drying
Hot-melt fluid bed coating
Gelation
Vacuum infusion
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Microscopy (BF, DF, CLSM, SEM)
Rheology
Differential Scanning Calorimetry (DSC)
Fourier-transform infrared spectroscopy (FTIR)
Liquid chromatography coupled to tandem mass spectroscopy (LC-MS/MS)
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Design of experiments (DOE)
Survival analysis (for shelf-life modeling)
Inferential stats
Regression models
Machine learning (HCA, PCA, Random Forest)
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R
V-Cell
Rheocompass
Design and Analysis (DA2)
Agilent Quantitative/Qualitative analysis
Photophop, Illustrator, InDesign
My toolkit for solving formulation and product development problems.
Projects
Resume
A snapshot of my professional experience across food science and biotech research, product development, and industry R&D.
Leadership experience
President - Food Science Graduate Student Association
University of California (Davis, CA)
07/2023 - 07/2025
Directed budget planning and resource allocation for the student organization, ensuring efficient use of funds across initiatives
Led the planning and execution for student events, including graduation celebrations, managing logistics, vendors, and timelines
Built and strengthened industry–academia engagement by organizing mentor–mentee programs connecting graduate students with industry professionals
Organized professional development workshops for ~50 graduate students, focusing on industry readiness, career pathways, and transferable skills
Student Representative - Recruitment Committee of the Food Science Graduate Group
University of California (Davis, CA)
11/2021 - 07/2024
Organized graduate student flash talks to showcase research and foster connections with prospective students
Coordinated dinner events to strengthen engagement between prospective and current students.
Organized a yearly buddy system pairing incoming with current students to support onboarding and community building
Professional experience
Downstream Formulation Scientist Intern
Native Microbials (San Diego, CA)
06/2024 - 09/2024
Diagnosed root causes of coating equipment issues and implemented a mitigation strategy that reduced trial time by 50%
Developed SOPs for equipment operation and for physical characterization of solid microbial formulations
Collaborated cross-functionally with R&D and Manufacturing teams to guide formulation strategy
Founder and Product Developer
Fitnut MX (Merida, Mexico)
02/2020 - 10/2020
Launched and scaled a peanut butter brand, taking products from concept through market launch
Developed and optimized two new flavors, using consumer sensory testing to refine flavor profiles and formulations
Evaluated sensory shelf life to inform formulation decisions
Designed and executed a digital marketing strategy, including structured social media content and expert-led interviews on food science and nutrition
Generated $30,000 MXN in revenue within the first 4 months of operation
Graduate Student Researcher
University of California (Davis, CA)
10/2020 - Present
Technical experience
Developed novel formulations to encapsulate bioactive ingredients (e.g., probiotics, fatty acids) in food matrices
Applied DoE, statistical analysis, and machine learning to guide formulation optimization and compare delivery systems
Executed stability studies to evaluate the storage performance of ingredients
Hands-on experience with intellectual property filing through drafting invention disclosures, revising patent applications with university counsel, and preparing technical figures and data.
Project Management & Team Leadership
Implemented a roaster for laboratory housekeeping for a 12-member research team, including equipment maintenance, procurement, and workflow coordination
Led the purchase, installation, and user training for major capital equipment (freeze dryer, rheometer)
Developed and implemented SOPs for onboarding and offboarding of laboratory personnel
Mentored undergraduate researchers, providing technical training, experimental guidance, and career development support
Research Visiting Scholar
University of Illinois (Urbana-Champaign, IL)
10/2018 - 04/2019
Evaluated the effect of process parameters on the encapsulation of probiotics by spray drying
Evaluated the stability of encapsulated probiotics on a model beverage during refrigerated storage
Graduate Student Researcher
Autonomous University of Queretaro (Queretaro, Mexico)
07/2017 - 07/2019
Developed a ready-to-drink green tea prototype with microencapsulated probiotics and determined sensory shelf life using consumer evaluations and survival analysis
Education
Ph.D. Food Science
University of California, Davis (USA)
Supervisor: Prof. Nitin Nitin
M.S. Food Science and Technology
Autonomous University of Queretaro
B.S. Biotechnology Engineering
Autonomous University of Yucatan
A case study on designing a fast, low-cost, image-based method to estimate sensory shelf life of fresh produce using survival analysis and remote consumer testing.