Brianna LiBrizzi is a first-year Ph.D. student in the Food Science Graduate Program. She completed her Bachelor of Science in Food Science with a concentration in Operations and Management in 2021 and obtained a Master of Science in Food Microbiology in 2023 at the University of Delaware. Her thesis was titled “Analysis of a Decontamination Method Using Ultraviolet Light to Inactivate Salmonella on Alfalfa Sprouts”. During the pursuit of her M.S., Brianna co-authored two publications (International Journal of Food Microbiology, Volume 384 and Food Control, Volume 151). Currently, Brianna is a Ph.D. student in Dr. Beverly Tepper’s Sensory Lab. Once she completes her Ph.D. she plans on obtaining an MBS in Personal Care Science from Rutgers University.
Throughout her studies, she has worked in the personal care industry. At the age of 13, she began working in technical services for her father’s company, Creative Solutions and Development, LLC. Brianna began formulating when she worked for IPS Labs, LLC in 2015. While pursuing her B.S. at the University of Delaware, she was employed by ACT Solutions Corp, a personal care formulations lab, for two years.