Aimee Hill

Baking Innovation Lab Director

Aimee Hill is the Director of the Baking Innovation Lab (BIL), through the Center for Craft Food & Beverage (CCFB), Hartwick College in downtown Oneonta. Her work is focused on building new partnerships and collaborations with local growers, millers and bakers and supporting the development and utilization of well-adapted, regional grains and cereals. Aimee’s background, by training and interest, is in education, food, farming, fermentation and soil, biochemistry and microbiology. She has an ongoing interest in resilient local agriculture production and agricultural products and in positively contributing toward local use of quality grain and grain products. At the BIL, she provides convenient, affordable and reliable testing, technical support, quality improvement and planning services for small and mid-sized farms, millers, bakers and those interested in grains and cereals. A priority of the BIL is to provide Hartwick students with research and other experiential learning opportunities, and Aimee helps provide these opportunities to students through the BIL research bakery, lab, workshop and production space.

As a long-time teacher at Stuyvesant High School in New York City, Aimee designed and taught a variety of Biology, Environmental, Nutritional and Laboratory science courses. She loves teaching about food, soils and fermentation and do so both professionally and for fun. While teaching Nutritional/Food Science at Stuyvesant, she began experimenting with working and volunteering on small farms throughout the US and Central America.

Aimee loves this area of New York and has been living and working here in various forms. She recently worked as Production Director at a local hard cider company, applying her fermentation and qa/qc skills to create a great product from New York State apples.

Aimee completed her BS in Biotechnology/Microbiology and Biochemistry from Rutgers University, Cook College. She holds her MSEd from CUNY, Lehman College as a part of the New York Teaching Fellows program. Through a fellowship with Math for America and partnerships with universities and the American Meteorological Society, she completed graduate coursework in Nutritional and Environmental Sciences. She belongs to and participates in a number of professional science, education and business associations.