Resume
For an official resume request, please reach me at camille.marraccini@gmail.com
Education
Bachelor of Science, Food Science and Technology | Minor: Business Blacksburg, VA
Virginia Tech, College of Agriculture and Life Sciences
Expected Graduation: May 2027
Major GPA: 4.0/4.0
Experience
Aquaculture and Food Systems Intern | Rappahannock Oyster Co. Topping, VA | Jun. 2026 - Aug. 2026
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Supported cultivation, harvest, processing, and distribution of 100,000+ oysters weekly, contributing to 10+ million oysters annually.
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Rotated across hatchery, nursery, farm, processing, and distribution operations, gaining end-to-end aquaculture experience.
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Collaborated across teams to support sustainable seafood production and commercial aquaculture operations.
Virginia Tech Food Science Study Abroad Program (Salute) Riva San Vitale, Switzerland | Aug. 2025 - Dec. 2025
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Selected as 1 of 12 students for a 5-month study abroad program.
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Gained hands-on experience with sustainable farms, wineries, culinary food labs, and creameries.
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Explored the intersection of culture, sustainability, and innovation in the global food system through immersive, place-based learning.
Independent Research | Afiordigusto BioBistrot e Bottega Lugano, Switzerland | Sep. 2025 - Dec. 2025
Culinary Research & Sustainability Intern
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Assisted with menu development and meal preparation in a high-end sustainable restaurant.
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Collected surplus and imperfect produce from local farmers and markets, helping reduce food waste by 150+ lbs. daily.
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Supported initiatives raising awareness of food waste through partnerships and innovative dining experiences.
Content Creator | Camille's Eats Food Platform Remote | Feb. 2021 - Present
Instagram Account: @camilles_eats (5,000+ Followers)
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Create engaging content focused on original recipes, culinary exploration, and food science, building a 5,000+ follower community and averaging 50,000+ views per post.
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Partner with 10+ food brands on product promotions, with content recognized and reposted by Jamie Oliver as 1 of 10 selected creators.
Private Catering Service | Camille Caters Lynchburg, VA | Jan. 2022 - Aug. 2025
Founder & Owner
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Founded and managed a small catering business providing customized menus for private events and dinner parties.
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Collaborated with clients to design menus, source fresh ingredients, and execute high-quality meals in diverse kitchen settings.
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Gained experience in client relations, event planning, and adapting to different culinary environments.
Projects & Research
Consumer Acceptance of Artisan Energy Bars Blacksburg, VA | Feb. 2025 - May 2025
Food Sensory Analysis Researcher | Virginia Tech
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Designed and implemented a consumer sensory test with 84 community participants to evaluate four Artisan Energy Bar flavors using 9-point hedonic scales.
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Analyzed results with ANOVA and post-hoc comparisons, identifying significant differences in overall liking (p < 0.05).
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Presented key findings and product recommendations directly to the founder and CEO of All Day Health Bar, connecting consumer insights to business strategy.
The Use of Natural Plant-Based Products for Insulation Lynchburg, VA | Sep. 2021 - Apr. 2022
Independent Researcher | Central Virginia Governor’s School
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Designed and constructed model homes to test powdered hemp hulls as a sustainable alternative to fiberglass insulation.
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Conducted controlled experiments measuring temperature change with Vernier probes over 24-hour trials, analyzing results with ANOVA.
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Evaluated performance of plant-based waste insulation and presented findings on sustainable housing solutions for poverty-stricken communities.
Green Food Lab | Chef Elisa Lazzari Riva San Vitale, Switzerland | Aug. 2025 - Dec. 2025
Plant-Based Culinary Researcher
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Participated in weekly four-hour labs with Chef Elisa Lazzari, exploring sustainable, 100% plant-based cooking through hands-on menu creation and culinary technique.
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Integrated color, texture, flavor, and aroma to design innovative plant-based dishes while emphasizing seasonality and local sourcing.
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Documented learnings and reflections in a published blog series, connecting culinary creativity with sustainability and global food practices.
LEADERSHIP & ACTIVITIES:
Virginia Tech Women’s Water Polo Team Blacksburg, VA | Aug. 2023 - Present
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Travel roster athlete, training five days per week. Atlantic Division Collegiate Club Champions: 2024, 2025.
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Social Media and Public Relations Chairman (2024 - 2025).
Blue Ridge Lacrosse Officials Association (BRULA) Blue Ridge Region, VA | Feb. 2024 - Jun. 2026
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BRULA Referee Board Member, ensuring safe women's lacrosse play in the Blue Ridge Region.
Delta Gamma Panhellenic Sorority Blacksburg, VA | Jan. 2024 - Present
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Participate in chapter philanthropy, community service, and campus engagement initiatives.
Hobbies & Interests
When I’m not in the classroom (or the kitchen), you can usually find me exploring my favorite hobbies. I love spending time with my big family, traveling to visit relatives abroad, and embracing different cultures and traditions. I enjoy being outdoors, whether I’m hiking a trail I haven’t fully researched, trying adventurous experiences like beekeeping and paragliding, or simply soaking in nature. Playing water polo has given me some of my closest friendships, and I love the bond of working together as a team while competing at a high level. And of course, I have a deep passion for cooking, which allows me to be creative while sharing my love language with family and friends!
Here are some of my favorite photos!
Family reunion in Spelonga, Italy!
Paragliding in Mürren, Switzerland!
Virginia Tech football games with friends!
Hiking in Interlaken, Switzerland!
2025 Atlantic Division Collegiate Championship!
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Biking across the Golden Gate Bridge!
Learning how to harvest local honey!
Museums are my favorite way to keep learning!
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Of course a cooking class in Salamanca, Spain!
Morel foraging has always been a family tradition!
Cooking class in Lucca, Italy with Chef Paolo!
Learning my families way of wine making!