Nashana Murray is a food science and agro-processing professional whose multidisciplinary background bridges culinary arts, food science, food safety and manufacturing operations. She holds a Bachelor of Science in Culinary Arts, postgraduate certifications in Operations and Manufacturing Management and Food Safety Standards, and is completing a Master of Science in Food and Agro-Processing Technology at the University of West Indies.
Her academic and research interests centre on sustainable food processing, product development and the valorization of Jamaican agro-resources, with particular emphasis on improving the physicochemical stability, functionality and preservation of bioactive compounds in value-added food products. Her research explores innovative processing and encapsulation technologies to enhance the quality, stability and potential functional benefits of locally sourced food materials.
