Maia Lapic Email & Phone Number

Minneapolis, Minnesota, US

Food Scientist within cereal focusing on innovation

Camden, NJ, US

Camden, NJ, US

Camden, NJ, US

• Primarily responsible for the application design work related to Soup, Snack, Meals, and Sauces, and facilitated the transfer of the relevant S&T Technology programs to Product Development. Acted as a partner with the.
• Performed the technical application screening of new technologies from the Discovery team into current Americas and C-Fresh products to demonstrate the viability and to communicate key development challenges.
• Conducted initial consumer screenings to understand consumer interests and drivers.
• Project implementation for activities needed to advance the Platform, including execution of a project plan & timing, tracking progress of deliverables, effectively managing resources, and providing regular updates to.

Camden, NJ, US

• Develop new technologies to drive innovation by coordinating, developing, and executing against global initiatives within the Ingredient Science space that will impact the future products and portfolios of every brand.
• Drive strategic goals through internal development and external partnerships to deliver business changing developments.
• Creating new ingredients, improving old ones, and customizing the culinary chemistry that goes into our products.

Camden, NJ, US

• Vetted starch systems from supply partners by creating company standards for current ingredients and creating scientific rigor regarding selection of incoming ingredients
• Created nutrition tool to guide product development in creating protein based claims
• Formulated highly technical products for Pepperidge Farm, assisted scale-up, quality improvement, and plant validation.
• Two patents pending for work in gluten-free compositions and methods for producing shelf-stable breads and other bakery products

Camden, NJ, US

• Created a new line of products to extend the current “Soup and Simple Meals” category.
• Analyzed incoming products and ingredients to assure quality standards.
• Ensured ingredient quality is maintained from development to supply chain.
• Resolved ingredient technical concerns across all brands and products.

Dallas, TX, US

• Researching, qualifying and soliciting new group business for Remington Hotels while training through sales prospecting on operating systems such as Delphi & Knowland Group.
• Created detailed records of non-profit organizations' goals and events to create more personalized connections on later calls and resolve any previous discrepancies.
• Built network with nonprofit organizations for future business with Remington and volunteer opportunities to collaborate with college clubs.
• Recommended new operational techniques and goals for future students in program that were implemented in following semesters.
• Designed new strategies for obtaining company information through combinations of advanced searching, utilizing public records, and leveraging position as student.
• Transitioned program from test program with four members to operational office with twelve students by assisting the creation of goals that could be accurately set, tracked and evaluated.

New Hope, Minnesota, US

• Conducted routine laboratory testing such as moisture analysis, protein analysis, ash content, cook testing, and performed internal quality assurance audits of manufacturing facility.
• Revised and organized company HACCP and GMP plans.
• Ensured product safety from ingredient to final product during production and packaging.
• Designed new process to optimize efficiency by beginning transition of HACCP tour presentations to a paperless presentation.

Arden Hills, Minnesota, US

• Independent contractor who worked on diverse projects in the test kitchens to update and expand company's current recipe database while troubleshooting ingredient issues.
• Tested and recommended improvements on recipes and assisted with product tastings.
• Researched market information and presented results to team to guide future product sales.
• Collaborated with consumer affairs to fix product problems by replicating settings and analyzing failure points for causation.
• Conducted recipe experiments exchanging ingredients and conditions to test product tolerances.
• Maintained records of experiments and modifications to convey results and prevent future replications.

Master'S Degree, Food Science

Undergraduate, Food Science

Bachelor Of Science (B.S.), Food Science