Thanh Vo

Detail-oriented and creative Food Science student (B.S., May 2025) with hands-on experience in product development, sensory evaluation, and food lab research. Passionate about innovative recipe creation and flavor development, with a strong foundation in microbial testing, shelf-life studies, and ingredient functionality. Proven ability to lead and contribute to award-winning product development competitions, including a second-place finish. Adept at balancing culinary creativity with scientific rigor. Culturally versatile and collaborative, with a global perspective and strong communication skills built through international experiences in Vietnam and the U.S.

National Honey Board Product Development Competition

Team Member | 2nd Place Winner | Spring 2025

• Created a sweet snack product using honey as the central ingredient, building off a base recipe from a previous competition
• Led recipe testing, prototype iterations, and packaging design
• Presented the final prototype and concept to a panel of industry judges

Indiana Soybean Alliance Student Soy Product Innovation Competition

Team Member | Spring 2024

• Developed a savory, soy-based snack featuring freeze-dried soybeans bound with cashew butter and seaweed seasoning
• Led recipe testing, prototype iterations, and packaging design
• Although the product did not place, feedback was incorporated into a revised version that later placed in the Honey competition