Joy Wells Email & Phone Number

I am a purpose driven food scientist, always making sure what I do aligns with company goals, benefits my customers and co-workers.I am consumer centric, passionate to know what consumers want and design products that they will be delighted with.I delivered on key global MDLZ brands like Oreo (~2.5 billion dollar business) and belVita on areas of new line of future start ups, process improvement & consumer centric Quality program executions. I delivered on $100K to $4M new product launches and productivity projects with 40% margin improvements through alternate ingredients, bake time reduction and other initiatives.I can learn any other food industry just like I became an expert for baking which from my point of view so far is the most challenging. I collaborate a lot. I'm like a sponge, quick to absorb and retain. I have a good filter, can figure what makes sense and relevant; utilize analytical data then connect the dots.

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  Associate Principal Scientist

  Mondelēz International

  Jan 2004 - Oct 2023 - East Hanover, New Jersey, United States

  Mondelez International, Global Consumer Quality East Hanover, NJAssociate Principal Scientist • Global Gum and Candy Quality Category Lead – link between plant, region and global Quality, as well as R&D resulting in successful and effective global End to End Quality program execution. • Led external future forward bench marking programs to be best-in-class in Consumer Quality • Continously improved best practices and procedures in areas of production, product testing, consumer feedback handling. Mondelez International, NA Biscuit R&D - East Hanover, NJSenior Scientist • Delivered on key global MDLZ brands like Oreo (~2.5 billion dollar business) and belVita on areas of new line of future start ups & consumer centric Quality program executions. • Delivered on $100K to $8M new product launches and productivity projects with 40% margin improvements on alternate ingredients and bake time reductions. • Led Quality Improvement projects for belVita Chocolate fat bloom elimination, alternate ingredients * Led Oreo productivity projects like line speed increase to increase volume. • Reliable and trustworthy NA representation on Global committees and Legal discussions. * Implemented whole grain flour use across North American bakeries * Completed numerous internal and external (co-manufacturers) manufacturing line qualifications.Kraft Foods, Supervisor - Philadelphia Bakery / NA Biscuit R&D - East Hanover, NJ *Supervision of ~50 production crew across multiple cookies and crackers manufacturing lines

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  University Of The Philippines

  Food Science