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Olivia Arends is a Senior Scientist in Food Safety at The Kraft Heinz Company, where they utilize their extensive expertise in microbiology and pathogen detection in FDA regulated environments. With a Ph.D. in Microbiology from the University of Illinois at Urbana-Champaign, Olivia previously worked as a Scientist at Nanosphere, Inc., developing advanced assays to identify viruses and bacteria. They have also held roles as a Senior Research Microbiologist and founded a blog focused on bicycle commuting. Known for their strong analytical skills and collaborative approach, Olivia excels in project management and problem-solving within microbiological contexts.