Eric Iserman Email & Phone Number

St. Louis, Mo, Us

Greater St. Louis

St Louis, Missouri, United States

Greater St. Louis

Create and refine mainstream and custom protein products for customers ranging from economy and industrial processors to high-end sous vide meal kit providers. Blend expertise in culinary arts and food science to rapidly create product concepts for customers in a benchtop and pilot setting. Lead project management & R&D activities related to custom and co-packing projects. Interface closely with QA and Supply Chain groups to qualify and successfully onboard new supplier partners and commercialize products.

Greater St. Louis Area

Lead a test kitchen full of sensory, quality, and regulatory specialists that support a world-class, multi-billion dollar range of private brands. Build and develop key inter-organizational relationships and procedures with marketing, design, retail operations and food safety teams. Regularly engage with executive leadership to share status of department initiatives; and propose new development opportunities. Encourage employees at all levels of the organization to take pride in our brands. Empower team members to challenge the status quo of existing procedures to drive meaningful quantitative improvements to sensory program development, quality surveillance and supplier approval. Represent product development as part of the Save A Lot PMO team.

Greater St. Louis Area

Constantly improving and validating the culinary integrity of a multibillion dollar, 1,200 SKU private label product portfolio through ongoing descriptive sensory analysis and quality management. Writing complete SOPs for all sensory & quality processes. Troubleshooting and resolving field and supplier product challenges. Collaborative product reformulation and specification development with vendors across all grocery categories. Providing basic food science and culinary education to merchandising/supply chain department through regular product cuttings and educational sessions. Training junior analysts to follow strict sensory and quality protocols.

Greater St. Louis Area

Constantly improving and validating the culinary integrity of a 1,200 SKU private label product assortment through ongoing descriptive sensory analysis. Cross-functional recipe development for social media, procurement and packaging departments. Troubleshooting and resolving field and supplier quality issues. Collaborative product reformulation with vendors across all grocery categories. Providing basic food science and culinary education to merchandising department through regular product cuttings and educational sessions.

Oversight of daily production of raw, dehydrated snack foods according to standard formulas and procedures. Weekly workflow planning and production scheduling according to commercial retail client needs. Order shipping and reception for raw ingredients and finished products.

Charleston, South Carolina Area

Manufacturing raw dehydrated snack bars according to standard recipes. Processes included weighing, volumetric measuring, mechanically mixing, portioning, dehydrating, packaging and shipping products. All batches were recorded and reviewed by management using production documentation in order to ensure consistency and quality.

Specialty coffee beverage preparation, and cafe style soup and sandwich preparation. Standard opening and closing preparation and cleaning procedures.

Doctor Of Education - Edd, Adult Learning & Development

Master Of Science - Ms, Food Science & Human Nutrition

Bachelor Of Science (B.S.), Culinology, Summa Cum Laude

Associate'S Degree, Culinary Arts/Chef Training, Summa Cum Laude