- Partner with Fortune 500 CPG companies to ideate and launch new products in multiple categories including breakfast items, cookies, crackers, and cold-form bars- Leverage understanding of food science and consumer insights to ensure the successful transition of initial concepts to benchtop formulas to full-scale production- Act as liaison and promote effective communication between internal product development team and external clients, co-manufacturers, and suppliers- Locate new ingredients and vet them against culinary, nutritional, cost, and food safety standards as well as ensure compliance with US and Canadian regulations- Perform a variety of roles as part of a small, flexible team in a fast-paced environment to meet project deadlines

- Co-led a commercial kitchen to plan and prepare seasonal meals from crops grown on farm and provide a farm-to-table dining experience for guests- Facilitated educational programming and tours of farm for visiting school and community groups- Practiced organic farming with focus on soil health and sustainable land stewardship- Provided leadership continuity during staffing changes, training new volunteers and assuming expanded administrative responsibilities

- Conducted research and experiments in a lab-based setting for Fresh Bread division- Collected and reported data to Research and Development leadership to guide reformulation of product portfolio - Tested formulas at bench-top scale, administered sensory and quality tests, and assisted with plant trials- Developed cross-functional relationships to proactively solve challengesIndependently planned, prioritized, and executed within timelines

- Formulated flavor solutions for a number of functions, such as sodium enhancement and flavor masking, across a broad range of products including soups, salty snacks, dietary supplements, over-the-counter medication, cosmetics, and pet foods- Tested formulations for acceptability by administering informal triangle tests within the company

- Worked in a team of four to respond to an RFP requesting a dessert that would be sold in Southern-style family restaurants that featured peaches, could be easily prepared on-site, and was low-cost - Produced a gold standard and replicated it with functional ingredients to promote freeze-thaw stability- Submitted a business proposal illustrating the product’s market appeal, ease to produce, ship, and prepare, cost analysis, and preliminary sensory evaluations

- Produced chocolate truffles and pastries for an award winning chocolatier/café

- Researched the development of gingerbread throughout the course of history- Recreated a recipe from 1591 using period ingredients and techniques - Compared the traditional formulation with one using contemporary ingredients and presented a poster at the annual RCA conference