I am a graduate student in the department of chemistry at Princeton University, currently pursuing my PhD in bioinorganic chemistry. I graduated from Manhattan College with a BS in Chemistry and minors in philosophy, religion, and mathematics. My interests in green chemistry and entrepreneurship have kindled a passion for pursuing research and development; particularly focused on bringing products from the lab bench to market. I am a first-generation student for both my bachelors and doctoral degree. A native New Yorker, I like bagels, Broadway, pizza, and exploring new places. I speak 5 different languages; Portuguese, Spanish, Polish, English and Chinese. My Ph.D research is focused on fungal heme proteins that behave like our liver enzymes, but with marketedibly higher stability. These enzymes can perform very difficult oxidation reactions in environmentally benign conditions. Throughout my 6+ years, I have explored the catalytic mechanism and general promiscuity of the newly discovered fungal heme Protein. My general passion for developing green methodologies has propelled my interests in creating a food waste startup that aims to curb food waste at the source by either directly selling it to the consumer, creating value-added products, or making bioplastics from spoiled foods.