Following the completion of a Bachelor of Science in Food Science from the University of Auckland, Beth began work in the food industry in sensory research. She is currently a Sensory Client Executive, working with New Zealand food companies to improve and optimize food products – both new and innovative, as well as current, staple skus. She has a passion for all things food, in particular local and global health & food trends, attitudes and perceptions towards food, and innovative solutions for food and sustainability.
She is also on the Auckland branch committee of the New Zealand Institute of Food Science and Technology whose primary function is to organise branch events and networking opportunities.
Outside of the food industry, Beth also competes at a national level at rowing, achieving success across various levels including a national title.