Anzelle Romani's Profile

Anzelle holds a bachelor's degree in molecular biology and biotechnology, with concentrations in genetics and microbiology. Her academic training covered microbial science, contamination control, and the molecular processes that directly underlie food safety risk, the same principles that inform HACCP, sanitation, and contamination-prevention practices across food manufacturing. She has also completed coursework in ISO 22000, strengthening her understanding of food safety management systems and how they align with global compliance standards.

Beyond her academic background, Anzelle brings practical laboratory experience managing plant tissue culture operations, where she was responsible for sterile technique, quality control, and minimizing biological risk in a controlled environment. This hands-on work in contamination control and risk reduction gives her a technically grounded understanding of the same hazards and controls that food manufacturers must manage on the production floor.

Anzelle draws on this scientific and technical foundation to support FoodReady's customers as they navigate food safety compliance, helping translate complex microbiological and regulatory concepts into content that's accurate, credible, and useful for companies working toward certification and audit readiness.