Research Associate, NRG
Elizabeth Mudge has worked with NRG as a Research Associate since 2011. She is one of NRG’s specialists in the development and validation of analytical methods for phytochemicals and natural health products. Elizabeth’s advanced instrumentation and technical writing skills are key assets to the success of NRG.
Prior to joining NRG, Elizabeth worked on a variety of food and NHP related research projects. She completed her MSc at the University of Alberta where she isolated phytochemicals and developed analytical methods for Echinacea and Rhodiola rosea. She previously worked as a food scientist on the east coast primarily focusing on sensory and analytical testing of omega-3 fortified foods.
Elizabeth received her Certified Food Scientist (CFS) in 2014. She has an MSc in food science from the University of Alberta and a BSc in food science from Dalhousie University. She is an active member of AOAC International’s Stakeholder Panel for Dietary Supplements and has taught courses on method development and validation for natural products.
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