Monica Henry is a food scientist and Manager of Quality Assurance and Technical Support with a diverse background in ingredient innovation, technical service, applied research and development, food safety, and quality management. Throughout her career, she has led and supported projects involving enzyme applications, plant proteins, protein hydrolysis, fermentation, dairy and plant-based foods, beverages, and pet food. Her R&D experience includes improving product texture, flavor, functionality, and processing performance while helping customers translate technical concepts into commercially relevant solutions.

In her quality assurance work, Monica manages food safety and quality systems, regulatory and certification requirements, supplier compliance, customer documentation, laboratory testing, and technical investigations. She earned her Bachelor of Science in Food and Animal Science, magna cum laude, from Alabama A&M University and her Master of Science in Food Science with a concentration in Public Health Food Microbiology from Tennessee State University. Monica currently serves as Vice Chair of the AOCS Biotechnology Division and is an active member of the Chicagoland Food Science Foundation. She is passionate about connecting scientific expertise, quality excellence, and practical product development to advance meaningful innovation across the food industry.