Gabriel E. Email & Phone Number

Kansas City, Mo, Us

Kansas City, Missouri, United States

Leading the development of new products and key product and process improvements by utilizing my knowledge of the functionality of basic ingredients, ways to manipulate those ingredients, and the interactions between ingredients.Working in a cross-functional team environment with Manufacturing/Operations, Marketing, Innovation, Quality, Regulatory, and Co-manufacturers to develop new products and improve the existing product portfolio.Documenting and effectively communicating formulas, research protocols, and conclusions for peer understanding.Collaborating with R&D Food Technology peers on ingredient, formula, and process specifications to help ensure product quality, safety, and consistency.Seeking out new processing techniques and science to create and introduce unique and interesting products to the Russell Stover portfolio.Providing knowledge on ingredient functionality to optimize formulas for best processing.Ensuring sound decision making throughout the stage gate process resulting in high quality and cost effective delivery of products.Supporting an effective scale-up strategy for new products and providing technical assistance to factory personnel for successful launch.Guaranteeing compliance with internal and external policies, quality standards, and legal requirements.Maintaining hands-on responsibility in all aspects of the product development process from bench top to full-scale production.

Salina, Ks

Oversaw formulation of recipes for new products and line extensionsTechnical lead on new products from bench-top to commercializationDocumented, validated, and maintained new raw ingredient samplesOrchestrated and served as liaison during plant trials Created formula changes and oversaw ingredient substitutionsPerformed product breakdowns and compiled reports of findingsManaged multiple cost savings projectsProvided plant technical solutionsValidated installation of new equipment and improvements to existing production lines

Lampasas, Tx

Developed new ingredient statements, cooking instructions, and nutritional panelsArranged R&D trials across multiple departments Generated and modified technical documents for ingredient specifications.Produced recipes to create and improve products and lines.Developed and coordinated new products from bench-top to commercialization.Performed product breakdowns and compiled reports of findings.Completed multiple cost saving projects equaling over $150,000.

Provo, Ut

Conducted acceptance and difference tests using demographically diverse consumer panelistsPrepared product for sensory analysis taste panelsConducted computerized data collection and analysis to ensure accurate and timely reportingEnsured proper food handling regulations were enforced

Provo, Ut

Supervised four teams of workersDeveloped and implemented an orientation program for new employeesInspected and evaluated the physical condition of facilitiesCoordinated monthly safety and task training meetings, as well as weekly leadership meetings

Master Of Science - Ms, Food Science

Research Emphasis: Historical Ice Cream Processing and How Modern Gums and Stabilizers Achieve Ideal Sensory Attributes

Culinary Basics

Learned classic culinary methods and techniques, including mise en place, knife skills, soup and stock production, and sauce making..

Bachelor'S Degree, Food Science

Activities and Societies: Food Science Club, BYUSA, Silver Linings Project, Iron Chef Competition -Minor: Business Management -Capstone.

High School, Science And Natural Resources

Activities and Societies: National Honor Society, Future Business Leaders of America, Honor Roll, Spanish Club, Spanish National Honor.