Louis Colaruotolo

Louis Colaruotolo is a food scientist currently employed at Farther Farms since March 2024, focusing on product development research to create shelf-stable French fries. Louis holds a Ph.D. in Food Science from the University of Guelph, completed in December 2023. Previous roles include serving as a Graduate Teaching Assistant and Course Instructor at the University of Massachusetts Amherst, where responsibilities included lab preparation and course oversight. Additionally, Louis gained experience as a Microbiological Science Technician and Physical Science Technician during internships at the USDA Agricultural Research Service, concentrating on microbiology, residue chemistry, and food quality. Prior food science research at the University of Delaware involved high-performance liquid chromatography and non-thermal processing methods. Louis's academic journey began with a Bachelor's degree in Food Science and an Associate's degree in Culinary Arts.