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Megan Lang

Megan Lang

R&D Associate Principle Scientist


I make chips. The tasty, finger-licking-good kind. I'm passionate about good design and good food.




“Why do you go away? So that you can come back. So that you can see the place you came from with new eyes and extra colors. And the people there see you differently, too. Coming back to where you started is not the same as never leaving.”— Terry Pratchett, A Hat Full of Sky

My #ThinkingTalents

I like being busy and strive to make things the best they can be. I get great satisfaction from bringing order and crossing things off my list while also connecting with others. Learning new things, creating new approaches, and doing things fairly are super important to me.

Culinary Arts: Minor in Culinary Theory from Statler Hotel School, Cornell University, PepsiCo Culinary Innovation Lead, Certified Culinary Scientist Project Management New Product Innovation & Pipeline Development

food (cooking, baking & eating!), experiential travel, design, creating efficiencies, Sunday suppers

Frito Lay North America

R&D Associate Principal Scientist

- Led development of multi-year product innovation pipeline for the Cheetos brand through close partnership with Insights and Marketing colleagues including concept development, prototype creation, and product design definition.
- Initiated and led a global development team of 6 individuals in the US and Mexico to create new capability for texture modification in extruded snacks while reducing duplication of efforts in multiple regions.
- Validated new production capability for Funyuns products including verification of new-to-the-platform technology through collaboration with Manufacturing and Operations.
- Worked closely with R&D leadership team to implement cultural shifts to improve motivation & engagement of junior associates including a Lunch & Learn series of TED Talks on Innovation & Creativity.


PepsiCo Holdings, Inc.

R&D Senior Scientist

Relaunched a stalled project by implementing the first cross-category development project in PepsiCo Russia to develop a baked snack including grains and dairy. Built internal capability for prototype creation including training on proprietary PepsiCo culinary processes. Developed multiple snack applications fitting consumer and brand requirements resulting in a development toolbox for product refinement. Forged relationships with dairy team and snacks team including R&D, marketing, and insights in order to build a foundation for future project success.


Frito Lay North America

R&D Scientist

Led development and launch of multiple line extensions and new product platforms including relaunch of Rold Gold Holiday Dipped Pretzels 2010, resulting in 4x growth, in addition to other pretzels, Sunchips, snack mixes, and nuts & seeds snacks. Results-focused approach includes solid time management, development of strong cross-functional relationships, organization, and flexibility. Demonstrated ability to deliver against multiple competing priorities. Applied fundamental scientific principles and practical test design to overcome processing and textural issues in a flavored baked snack. Strong background in ingredient functionality and experimental design coupled with practical mindset for balanced problem-solving approach. Good business acumen and understanding of technical business management, specifically, R&D impact on product value (quality vs. price).


Kraft Foods

Research Intern

Conducted research on cream cheese in the area of Critical Enabling Technologies focused on protein functionality. Screened commercially available fat mimetic ingredients for the development of a novel and proprietary technology platform to improve mouthfeel of low-fat dairy products. Adapted existing RVA methodology to better approximate viscosity behavior in the mouth.


Cornell University

MS, Food Science, Minor Culinary Theory

Cornell University

BS, Food Science

Cottey College

AS, Chemistry & Biological Sciences