R&D, Product development, Innovation, Meat proteins, Plant based proteins, Commercialization, Food Quality, Safety, Regulatory, Sanitation, Audits and so on!

Manage R&D, Innovation, Food Safety and Quality Assurance for fully cooked, naturally smoked, marinated fresh and frozen products. Our product portfolio includes- Barbecue items, Shredded and Pulled Meats, Marinated Steaks, Fajitas, Deli Meats, Sausages, Hot Dogs, Links and Kolaches.

Managing Research, New Product Development, Innovation for fully cooked, naturally smoked, marinated fresh and frozen products. Our product portfolio includes- Barbecue items, Shredded and Pulled Meats, Marinated Steaks, Fajitas, Deli Meats, Sausages, Hot Dogs, Links and Kolaches.

Teasdale Foods produces conventional, natural and organic products for retail, food service and industrial channelsManage R&D, product development and Innovation for all 5 facilities of Teasdale Foods working on exciting Latin and Mexican inspired brands Casa Fiesta, Teasdale, Jardine's, Mesa Foods, Sontava and Mexene. Making the difference with innovation on products like Hominy, Baked beans, Refried Beans, Salsas, Sauces, Dry mixes, Pepper, Seasonings, Chips, Tortillas, Taco Shells and so on.

Innovative product development, flavor, texture and yield enhancement of Natural and Organic beef, buffalo and turkey JerkyProjects and People's management Grow our brands- Golden Valley Natural, Intermountain Bison, Healthy Partner Pet Snacks and Jerky DirectNaturally Tasty. Organically Made. Classically Great

Flavor chemistry, texture and color analysis of different meat proteins.Develop and innovate new meat products, snacks, bold flavors based on latest industry trends.Independently design, plan and execute project experiments. Interpret experimental results and implement next steps. Demonstrate thorough knowledge of pilot plant and commercial scale processes and equipment. Generate raw material, manufacturing and finished product specifications utilizing on-line specification system. Collaborate with cross-functional teams to accomplish project objectives. Contact external industry experts to obtain and present technical information to the R&D organization that can be applied to projects. Organize and lead project presentations to brand management and R&D senior leadership. Maintain awareness of current technical trends and identify and implement technologies that can be applied to increase profitability and/or cost savings.Manage multiple projects simultaneously, ensuring timely completion of project objectives in a fast-paced environment.Drive innovation and creativity within brand group by bringing new ideas and prototypes for team review.Manage and implement HACCP plan in pilot plant facility

Develop and innovate new products or line extensions based on input from marketing group while independently designing, planning and executing projects from bench top to pilot plant and finally full commercial scale up in plant environment

• Formulating new surimi seafood analog products and modifying existing product formulas based on scientific input from sales and marketing.• Applying food chemistry principles for raw material and ingredient optimization and investigation.• Designing and executing new product test line runs.• Analyzing line test results and recommending adjustments to product formulas/ processes and helping to keep product within target cost parameters and organoleptic attributes.• Executing analytical testing of new, existing and competitive surimi seafood analogs and maintaining accurate lab, bench top and test line run documentation.• Applying investigative skill and problem solving, critically evaluating and trobleshooting all modifications to existing products and processes to improve quality, productivity and product cost.• Managing all aspects of projects from initial conceptualization through plant scale up.

Responsible for the maintenance of entire fish processing and packaging quality parameters.Conducting quality inspection on the different incoming and outgoing seafood products.Quality assurance and inspection of the food processing equipment according to HACCP requirements.

Quality assurance, sensory analysis and Instrumental chromatographic analysis on food products to detect any flavor/odor changes.Studied the effects of various fumigants and alternative processing methods on quality and safety of Dry Cured Ham.Worked on environment friendly research project in collaboration with EPA and USDA, by finding alternatives to methyl bromide for safety of ozone layer.Statistical analysis of the sensory data.Food processing experience in muscle foods (fish, chicken, beef and ham).