Beverage Systems Innovation, Product DeveloperWork alongside a cross functional team of sensory scientists, engineers and product managers to bring products to market using a beverage-appliance-system approachRapid prototyping and creation of innovative beverage conceptsCoffee beverage development from ideation through commercialization of productsDevelopment of Keurig coffee brewers for the optimal end beverage experienceFormulation and validation of powdered beverages including milk and cocoa powdersBeverage ingredient functionality and formulation of specialty coffee beverages

UX Researcher, Consumer DesignCoordinate cross functional product testing for consumer centered innovationCreation of onsite consumer testing center for Design and Sensory departments, including creation of participant recruitment databaseFacilitate and moderate consumer testing (CLT, HUT)Creation and management of timelines and process flow for testing on new productsIntegration with Sensory, Consumer Insights and Innovation teams

In addition to previous responsibilities, act as area lead for the cooking development lab and lead responsible for all cooking performance projects including built-in ovens, wi-fi connected ovens and steam ovens.

Develop cooking performance on built-in ovens, steam ovens, and wi-fi connected ovens for Bosch and Thermador brands continuously top ranked by Consumer Reports and Reviewed.com.Use statistical analysis and Design of Experiments to troubleshoot and improve performance in ovens.Provide consultation on food, cooking matters, and consumer appliance use for customer service.Participate on product development teams for home appliance products.Develop questionnaires and analyze feedback from customers through the field test program.Develop and validate procedures for testing food products and cleaning products on home appliances.Contribute to the content of Use and Care manuals and other consumer literature.Lead trainings for Customer Service Representatives on appliance features.Participate and collaborate within the BSH worldwide network.Travel internationally for trainings and workshops concerning the development of appliances for optimal cooking performance.Green Belt Certification projects involving improving data collection and testing procedures in progress.Experience with Microsoft Office Suite, DOE, Minitab, and SAS.

Assist with research projects relating to fruits and vegetables, acidified foods, canned foods, and preservatives.Extensive research performed on blueberry varieties including chemical analysis and sensory evaluation (trained and untrained panels) as part of Masters thesis. Participation in trained sensory panels and product development teams within the Food Science department.Act as teaching assistant for undergraduate classes, including holding lectures and grading assignments.