Gabrielle Basuki is a junior at University of California, Davis majoring in Food Science. Having been an advocate for healthy eating from a young age, she has always been interested in making healthy food more palatable and accessible to people. It's what led her to create the first plant based yogurt in her hometown of Surabaya, Indonesia.  She is also experienced in quality control, sensory science and product development. Her last internships were at Nutpods and Joywell Foods. Currently, she is studying consumer’s perception on tortilla chips, running free sorting tests, focus groups, and consumer tests. She is especially passionate to apply sensory science in product development to create products that are healthy, delicious, accessible, and sustainable.