New Hire Announcement — Farther Farms Expands Food Science Team

Farther Farms is pleased to announce the recent additions of Emma Blough and Zhixin Wang, who will join the team as Food Scientists. Blough and Wang will work on the formulation and development of new potato products with a specific focus on Farther Farms’ never-frozen French fry. Additionally, they will finalize a food safety HACCP and recall plan, and pre-requisite GMP practices in preparation for the 2019 opening of the company’s commercial pilot scale production facility.

Blough and Wang are current Master’s students at Cornell University’s Department of Food Science, one of the premier food science programs in the nation, combining biology, nutrition, physiology, biotechnology and engineering into a robust curriculum. With their respective backgrounds in agriculture, food chemistry, and product development, Farther Farms is excited to incorporate Blough and Wang’s expertise and diversity of experience into its growing food science division.

In addition to work on potato products, over the coming months Blough and Wang will lead new research efforts on other fruits and vegetables, specifically green peas, avocados, and carrots. This work will help lay the foundation for future product launches as Farther Farms looks to develop a portfolio of new end-product applications for its novel technology.

Emma Blough

Emma grew up on a family dairy and cash crop farm in Lowell, MI. This passion for agriculture, along with her love of all things food, is what led her to the field of food science. She recently graduated from Michigan State University with a B.S. in food science, and is currently a graduate student studying food science at Cornell University.

Zhixin Wang

Zhixin received her B.S. in food science from McGill University, with a specialization in food chemistry. She has led multiple food development teams and is experienced with product development and sensory evaluation. Currently, Zhixin is a Master’s student in the Department of Food Science at Cornell University. As a true foodie, she loves experimenting with new foods and recipes. Fun fact: her current favorite hobby is to ferment foods to produce kimchi, kombucha, yogurt and kefir!

For more information, please contact us at info@fartherfarms.com or visit our website at www.fartherfarms.com

About Farther Farms

Farther Farms is a food technology company working to simplify food processing. The company is working to commercialize a novel processing methodology developed at Cornell University to extend the shelf life of fresh-cut produce without the use of preservatives, chemicals, or cold storage. Farther Farms empowers food scientists, researchers, and engineers to create a sustainable food system prioritizing health, access, and responsibility. Its first product, the never-frozen French fry, has been developed in consultation with chefs, restauranteurs, and food service professionals to meet the needs of modern operators.