Melissa Robinson

4990 Whitmore Lk Rd Ann Arbor, MI 48105

(616) 406-9414 melrob.robinson@gmail.com
EDUCATION/CERTIFICATIONS
Aug. 2017 – University of Michigan, School of Public Health Ann Arbor, MI
Expected May 2019 MPH Candidate, Nutritional Sciences Department

Nov. 2015 Fermentation Residency Woodsbury, TN

Intensive fermentation residency program covering bean, dairy, beverage, and
lacto-ferments, taught by Sandor Katz, leading fermentation revivalist.

Aug. 2008 – Dec. 2011 University of Michigan, College of Literature, Science, & the Arts​​ Ann Arbor, MI
Bachelor of Arts, English Language & Women’s Studies
Minor in Program in the Environment: GPA 3.869/4.000

SCHOLARSHIPS & ACADEMIC HONORS

2018 Dow Sustainability Fellowship, University of Michigan

EXPERIENCE
Rootcraft Ann Arbor, MI
Jan. 2018 – Present Head of Product Development
● Developed recipes and managed procurement for high pressure pasteurized (HPP) plant-based and
allergen-friendly meals to prepare for a 2019 product launch
● Coordinated product tastings to trial product prototypes in order to obtain focus group feedback for HPP
product design

University of Michigan, Michigan Dining Ann Arbor, MI

Sept. 2017 – Present Program Assistant to Nutrition Specialist
● Maintained Food Service Suite database of recipes, food items, and nutrition to ensure accurate recipe,
nutrition, and food safety compliance for all food served through UM dining operations
● Created and facilitated presentations for UM students on a range of nutrition topics including portion size,
healthy eating, plant-based diets, and allergen to increase positive health behaviors on campus

The Brinery, Artisan Fermented Food Business ($1 million revenue) Ann Arbor, MI
May 2013 – Dec. 2016 Manager of Research & Product Development
● Spearheaded the development of various products/product lines through researching equipment, methods,
ingredient sourcing, and packaging to improve product quality, consistency, efficiency, and scalability
● Scaled up tempeh (soybean ferment) production during product launch and managed sales plan to grow
tempeh revenue to 11% of total revenue while improving tempeh margins by 20% within 1 year of product
launch
● Coordinated with the MSU Product Center, microbiologists, and processing authorities to ensure legal
compliance
● Researched FDA regulations for labels and nutrition information to coordinate the first nutrition labels on
a product line and set standards for future nutrition labels
● Created, monitored and organized metrics including pH, total acid content, salinity, and brix to maintain
quality control (QC), plan production calendar, meet HACCP standards, and pass FDA inspections
● Coordinated closely with communications manager to develop social media content and marketing
materials for product and brand promotion
FACILITATION & VOLUNTEER EXPERIENCE

Washtenaw County Food Policy Council Ann Arbor, MI

Jan. 2018 — Present ​Council Member, Food Manufacturer and Distributor Seat
July. 2018 — Present ​ ecretary, Executive Committee
S
● Researched, analyzed, and reported on information about the local food system to
advocate for food policy implementation
● Analyzed organizational needs to create resources and plan educational workshops on
advocacy strategy to promote capacity building

Farm-to-Fermentation Education Ann Arbor, MI

Oct. 2013 — Present Fermentation & Preservation Educator
● Designed and facilitated various workshops on topics including
vegetable/lacto-fermentation (sauerkraut, kimchi, etc.) at various local farms for
community-supported agriculture members as well as non-profit community garden
programs like Edible Avalon through Avalon Housing
● Collaborated with a range of groups including Tantre Farm, the Jewish Community
Center of Ann Arbor, and Detroit Farm & Garden to increase community competency
around food preservation and processing

Agrarian Adventures ​Ann Arbor, MI

Sept. 2017— Jan. 2018 Tappan Middle School Food & Garden Club Volunteer

● Supported and assisted with facilitation of a middle school garden and cooking club
● Co-led instructional and experiential activities around gardening, food preparation, and
seasonal preservation featuring ingredients from the school garden to build youths’ skills
around gardening and cooking

The Neutral Zone Ann Arbor, MI

Aug. 2013 — Dec. 2016 Cooking Club Facilitator
● Organized and facilitated a youth-driven cooking club at Ann Arbor's teen center, The
Neutral Zone
● Led instructional methods in food preparation and cooking, featuring local and fresh
ingredients, to a diverse group of area youth in order to increase youth knowledge
surrounding cooking