Abby Terrio is a Senior Research Associate at Lux and contributes to the Agrifood team’s coverage of food and nutrition. In this role, she researches plant-based proteins, sugar reduction, and other topics in emerging food technology.
Prior to joining Lux, Abby worked at Inspire Brands supporting the international systems of its iconic quick-service restaurant brands like Dunkin’, Baskin-Robbins, Arby’s, and Buffalo Wild Wings in the areas of food safety, regulatory, quality, and new market entry. She also has experience in food research and development and manufacturing, including developing multiple products for retail sale. She holds a B.S. in food science from University of Delaware, where she worked in the creamery run by the school’s College of Agriculture and Natural Resources and as a food science columnist at the school newspaper, The UD Review. Abby is also a certified Safe Quality Food Practitioner.
Abby, who’s based in Boston, enjoys cooking, exploring the city, and spending time with her family.