Quinn is a senior Food Science scholar at Penn State specialising in food microbiology and fermentation technology. In Dr. Josephine Wee’s food mycology lab, she studies how natural variation in sourdough starter microbiomes influences FODMAP degradation in final breads. Her interdisciplinary work integrates microbiology and analytical chemistry and has been recognised through multiple undergraduate research awards. Quinn is passionate about leveraging fermentation to create more nutritious and accessible foods for individuals with digestive sensitivities.