Michael Morello Email & Phone Number

Led teams in Illinois and New York focused on analysis of volatile flavor compounds in soft drinks, juices, cereal products, and flavors. Ensured business requisite volatile-flavor chemical analyses were executed. Created and implemented program to explore flavor release. Drove acquisition and implementation of GC/MS-MS, dynamic headspace, PTR-MS, and Sniff Olfactometry instrumentation to enable calorie reduction research. Provided recommendations on instrumentation and project plans to global analytical partners, across PepsiCo.

Led teams in performing volatile flavor analysis, by GC-MS, to support product development and trouble-shooting efforts for labs in Illinois, New York, and Florida. Developed a multi-year plan to upgrade and build complementary GC-MS capabilities at Illinois and New York laboratories. • Formulated volatile flavor analysis strategy for Global Analytical Council. Collaborated with statistics team to explore multi-dimensional statistic as a means to correlate sensory and analytical data. • Served as managing editor for the global beverages editorial board, ensuring external publications and presentations met company quality, communications, and legal standards.

Coordinated non-routine analyses including volatile flavor compounds by GC-MS, bitter compounds by HPLC, macromolecular components by SEC, rheology, particle size analyses, and rapid analyses by NIR. Assisted development of internal analytical method development processes to ensure precision, accuracy, robustness, and standardization of results from chemical analyses. Assisted development and implementation of a process to expedite assessment and approval of resins used for hot-fill packaging. Drove creation of methods to track bitter compounds in juice by HPLC, later consolidated two requisite methods by switching to one UPLC method. Led design of experiments to explore the impact of process parameters on oat flavor generation. Coordinated – prioritized analysis of all Quaker products to assess a food safety risk.