Aaron Clanton Email & Phone Number

Manhattan, KS, US

Manhattan, Kansas

• Answer technical questions from clients and colleagues on diverse baking science topics including ingredient functions such as flour and enzymes.
• Coach instructional staff on methods, activities, and techniques that can be used to improve the delivery of learning events to promote participant engagement and interaction.
• Teach key components (Operations, Baking Science, Breads, and Sweet Goods) of an internationally recognized leadership development course to a diverse, multicultural student population from around the world.
• Manage relationship(s) with multiple clients to define needs, write proposals, and negotiate final contracts.
• Design and deliver interactive, customized baking training programs for global bakery clients on breads, hamburger buns, cakes, cookies, crackers, and puff pastry.
• Coordinate training materials and speakers to facilitate and deliver more than 40 training seminars on baking related topics in the US and other countries.

• Led cross-functional product development team with subject matter experts, marketing, and external instructional designers to build 6 interactive, self-paced online baking learning courses.
• Supervised staff who managed the Learning Management System (LMS) and learning project design, development, and commercialization.
• Managed vendor relationships with external contractors.

• Developed baking competency matrix by researching market and analyzing 350 industry job descriptions distilling data into 79 measurable outcomes.
• Oversaw conceptualization, design, development, and commercialization of new learning products, one of which incorporated results of baking and market research.
• Presented at multiple baking industry trade shows (IBIE, All Things Baking, IFT) and served on the task force coordinating the education sessions for IBIE.
• Researched and analyzed effort and resources needed to deliver services to clients. Recommended strategies to improve efficiencies and workload balance.
• Curated electronic learning assets into a library repository.

Kansas City, MO

• Identified $15 million cost savings by researching alternate ingredients.
• Formulated, launched, and managed 33 new bread and roll product development projects.
• Mentored and supervised activities of three employees.
• Researched new methods to extend the shelf-life of existing products.
• Monitored shelf-life of existing products through texture analysis and sensory panels.
• Wrote product specification books for eight new products as corporate guidelines.

Memphis, TN

• Investigated and implemented increases in productivity, reduction in raw material usage, and reduction in waste.
• Contributed technical knowledge for researching problems with equipment, quality parameters, or raw materials in frozen waffle plant and ready-to-eat cereal plant.
• Started up a new processing line. After start up phase was complete, focused on process improvements to the line and training operators.
• Documented standard operation conditions on 12 processing lines.
• Represented the production plant as liaison on 25 corporate initiatives such as product improvement projects, new product start-ups, capital projects, and process efficiency development.

Battle Creek, MI

• Executed plant and pilot plant trials of convenience food and ready-to-eat cereal products on 12 projects including coordinating raw materials, key personnel, and plant availability.
• Managed cross-functional team (product development, engineering, quality, logistics, and operations) to implement three new frozen products and one product improvement.
• Compiled a comprehensive report which established the baseline for future projects.
• Organized and categorized department equipment, enabling greater utilization

Minneapolis, KS

• Worked in production agriculture on the family farm.

Bs, Milling Science

Mba, Business