Global responsibility for driving the Nutrition Business Unit’s strategy, strategic priorities, strategic performance metrics, new technologies and value creation for our stakeholders.

Promoted to take ownership of strategy and execution of the global expansion mandate for the specialty sweetener portfolio including diversifying into the nutrition-forward sweetener product sub-category as well as driving high-impact growth on existing ingredients. • Developed global commercial strategy and launched new business structure for a natural sweetener. Grew pipeline to $18M in first nine months post launch. Leading business expansion into EMEAI, APAC and LATAM.• Expanding sales pipeline by $1M in 2022 via strategic relationship building with key account holders and the introduction of new products targeted to fill high-demand market gaps. • Grew sales pipeline for a new fruit-based sweetener in North America and Latin America (NA/LATAM) from $0 to $1M in the first six months, developing full commercial infrastructure and go-to-market strategy as well as innovation strategy. • Improved contract compliance by 10% in 2022 by updating, streamlining, and enhancing sales forecasting process internally. • Generated $50K+ per year in operational cost savings through the implementation of 3 strategic CAPEX projects that increased operational efficiencies and safety at the production facility. • Projecting to save an additional $100K+ by 2024 on raw material purchasing through an overhaul of procurement strategy. • On pace to generate $500K in additional revenue by 2024 via strategic pipeline development on a new honey-based sweetener as well as 3 additional products. Hold full accountability for short- and long-term innovation projects. • Launched five products in new e-Commerce platform for Carbohydrate Solutions group.• Hold matrixed leadership position, delegating work and direct operations for global teams in departments including Quality, Legal, Regulatory, Sales, R&D, and Creation & Design.• Manage a $5M commercial operations budget with global accountability.

Promoted to business leadership role to develop strategic direction on new product offerings, sales strategies, planning, analysis, reporting, and the creation of both short- and long-term business strategies for the food ingredient manufacturer and distributor. • Generated global revenue growth from 2X revenue growth from 2020 to 2021 (reaching $7.4M) through the creation and execution of global business strategies for the functional botanical business..• Initiated and managed the launch of a new $2M/Y - $3M+/Y line of business, leading the integration and optimization of a newly acquired botanical extracts company from Brazil. Integrated 70+ new employees and facility operations into ADM. • Optimized ADM’s production of energy drink systems by purchasing a guarana extract manufacturer (a $20M acquisition) to reduce raw material expenses by 30%, cut $4M/Y in purchasing from a competitor, and reduced risk of sourcing materials. • Optimized product mix from 6,100 SKUs down to 126 and shifted focus to emphasize the 8 products driving 80% of profits. • Directed the development of a natural preservatives ingredient line which completed ADM’s ingredient portfolio and allowed the company to deliver full ingredient statement solutions to many global enterprise accounts. • Partnered with external specialists and the Legal and Regulatory Departments to develop intellectual property strategies for product lines and identify and prioritize global regulatory approvals to expand geographic reach and maximize life cycle. • Maximize market value of product offerings, while developing, promoting and implementing the sales, customer acquisition and marketing strategies ensuring that the business reaches financial and organizational goals.

Leveraged technical expertise to drive marketing and innovation strategies for the global ingredient manufacturer and distributor. • Employed a science-based approach to developing communications on product features into sales sheets for prospective accounts. Ensured complex technical language was translated into clear understandable terms for sales teams and clients. • Developed a robust infrastructure of collateral for the marketing and sales teams covering the full product portfolio. • Designed an innovation strategy resulting in the creation of 100+ prototypes as part of ADM’s concept-based selling initiative. • Led the development of a digital sales aid application during the corporate rollout of Salesforce to enable sales success. • Contributed to writing and publication of research papers in industry publications and journals to drive brand awareness.

At the University of Illinois at Urbana Champaign, I conducted research in International service and experiential learning programs in agriculture, food science and human nutrition including food security and dietary diversity in the context of agricultural and market development programs.• Facilitated a multi-state research program in the areas of food security and dietary diversity in collaboration with the World Food Programme (WFP) in Guatemala. • Created and taught on-line courses on food systems to 100 undergraduate students in Honduras (Zamorano University), Costa Rica (EARTH University), and the United States (UIUC).

Applied research and teaching in the areas of food product development, human nutrition, food processing and beverage fermentation technologies. Leadership positions at the Institutional level in strategic planning and student affairs.

Held 2 positions within Zamorano University, one of which was overseeing all operations for the National Food Innovation Center and the second was leading the National Program to Increase Productivity of Small and Medium Food Processors. • Recruited, hired, and managed a team of 7 direct reports including technical experts and business professionals. • Managed multiple grants ($70K and $500K), owning all budgetary decisions on staffing, resource allocation, and expenditures. • Led team to develop 60+ new and improved food products and 30 new food prototypes launched within the region. • Guided team to development and implement 60+ improved business and operational processes to save on costs for clients.• Managed all aspects of the design and operations of a 5,000ft2 food science pilot plant and a 1,200ft2 sensory evaluation lab.

Research in flavor chemistry and production of fermented beverages. Established and operated the Universities’ enology laboratory and pilot winery. Developed basic protocols and performed quality control analyses for 30 state wineries. Supported the State enologist in providing technical assistance and training at wineries. Designed analytical techniques to characterize the flavor profile of wines and fermented beverages.