Emma graduated from Tulane University with a degree in Neuroscience. Her fascination for the fungal world brought her to Bosque Foods as one of the first employees. Her foundational understanding of biology, chemistry, and physiology stands as a testament to her ability to bridge scientific disciplines, offering a unique perspective that fosters innovation. Her research in fermentation makes her an expert in mycelium production and process development. She actively contributes to developing the company's intellectual property portfolio by shaping knowledge-based products that define the industry's trajectory.