Reed Nicholson is a Senior Lipid Scientist with Savor Foods Ltd. He obtained his BSc in Food Science (2017) at the University of Guelph along with his PhD (2021), where his research focused on lipid crystallization and the structuring of liquid oils into solid fats. Prior to joining Savor Foods, Reed worked for Motif FoodWorks, characterizing the physical and functional properties of plant-based lipid systems and food materials.