Maile Kahn Email & Phone Number

United States

𝐏𝐫𝐨𝐣𝐞𝐜𝐭 𝐋𝐞𝐚𝐝𝐞𝐫𝐬𝐡𝐢𝐩: Developed “Regulate”, an AI-powered Product Lifecycle Management system, as principal architect leading development and implementation of its inaugural module - an extensive ingredient search tool. This initiative established the company’s first revenue stream and increased ingredient sourcing speed for clients from hours to.

Davis, California, United States

◾ Teaching Assistant for FST50: Introduction to Food Preservation with Professor Juliana Maria Leite Nobrega de Moura Bell, Ph.D. https://foodscience.ucdavis.edu/people/juliana-de-moura-bell#/

Davis, CA

𝐃𝐚𝐭𝐚-𝐃𝐫𝐢𝐯𝐞𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 𝐈𝐧𝐬𝐢𝐠𝐡𝐭 𝐆𝐞𝐧𝐞𝐫𝐚𝐭𝐢𝐨𝐧: Conducted comprehensive market research to identify consumer trends, competitive landscapes, and potential growth opportunities resulting in robust reports that provided strategic and actionable insights to guide business decisions in the space of food health and nutrition.𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐅𝐨𝐫𝐞𝐜𝐚𝐬𝐭𝐢𝐧𝐠 𝐚𝐧𝐝 𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬.

San Francisco, California, United States

𝐒𝐭𝐫𝐚𝐭𝐞𝐠𝐢𝐜 𝐎𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐏𝐥𝐚𝐧𝐧𝐢𝐧𝐠: Partnered with senior leadership to develop a strategy for the Mista Food Innovation Center, focusing on enhancing operational efficiency. This effort led to the creation of a comprehensive food safety plan and essential supplemental documents, significantly improving compliance and operational safety.

Woodland, California, United States

𝐌𝐚𝐫𝐤𝐞𝐭 𝐃𝐚𝐭𝐚 𝐀𝐧𝐚𝐥𝐲𝐬𝐢𝐬 𝐚𝐧𝐝 𝐕𝐢𝐬𝐮𝐚𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧: Analyzed market trends and competitor data to create visual reports that informed category management and marketing strategies. This initiative improved brand positioning and supported a more effective go-to-market approach, leading to a 25% boost in product visibility.𝐂𝐚𝐭𝐞𝐠𝐨𝐫𝐲 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐌𝐚𝐫𝐤𝐞𝐭 𝐒𝐭𝐫𝐚𝐭𝐞𝐠𝐲.

𝐒𝐭𝐫𝐚𝐭𝐞𝐠𝐢𝐜 𝐌𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐢𝐧𝐠 𝐄𝐱𝐩𝐚𝐧𝐬𝐢𝐨𝐧: Identified and negotiated new contract manufacturing partners to support growth in medical foods and medical device sectors, dramatically increasing production capacity and driving entry into new markets significantly enhancing market presence and revenue potential.𝐄𝐧𝐭𝐞𝐫𝐩𝐫𝐢𝐬𝐞 𝐑𝐞𝐬𝐨𝐮𝐫𝐜𝐞 𝐏𝐥𝐚𝐧𝐧𝐢𝐧𝐠 (𝐄𝐑𝐏) 𝐒𝐲𝐬𝐭𝐞𝐦 𝐈𝐦𝐩𝐥𝐞𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧.

Emeryville, California

𝐕𝐚𝐥𝐮𝐞 𝐂𝐫𝐞𝐚𝐭𝐢𝐨𝐧: Constructed a database system in collaboration with external developers, resulting in the formation of "Regulate" a project lifecycle management tool, last valued at $32M.𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐋𝐨𝐠𝐢𝐬𝐭𝐢𝐜𝐬: Coordinated the importation of Egyptian toilet paper during the start of the pandemic resulting in an efficient trade route and covering 14 Target.

Emeryville, California

◾ Managed projects and conducted transactions as necessary to support daily management ofClients’ business and completion of Client projects.◾ Authored and communicated NLEAs, cost cards, manufacturing instructions and qualityspecifications to clients and contract manufacturers.◾ Sourced and procured ingredients, maintained excellent working relations with.

𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐆𝐫𝐨𝐰𝐭𝐡 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐏𝐫𝐨𝐝𝐮𝐜𝐭 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧: Developed and launched a new “egg bite” product line, managed its journey from concept to commercialization. Which led to a successful launch into major national retail chains boosting company revenue by $50M in the first year.𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐯𝐞 𝐋𝐞𝐚𝐝𝐞𝐫𝐬𝐡𝐢𝐩: Led a team of 10 product developers and technicians and drove.

Foster City, California

◾ Assisted food technologists in all aspects of food product development including: ideation, benchtop testing, commercialization, and packaging.◾ Supported product development endeavors through culinary innovation, flavor development, sample production, formulation, and Genesis R&D report generation. ◾ Conducted analytical tests on products including pH.

Davis, CA

‌◾ Provided material and technical support for on-campus lab facilities and supervised activities conducted in the Carlos Alvarez Food Innovation Lab.◾ ‌Setup laboratories according to material safety data sheets in order for students to conduct experiments in a controlled environment. ‌◾ Prepared media plates and test tubes for examination of.

‌◾ Assisted in the production of naturally fermented, probiotic pickled products from raw plant material through bottling under the direct supervision of the founder.‌◾ Maintained quality of the product by utilizing proper sanitation techniques during preparation and handling, and conducting tests to unsure the safety of the product.

Naknek, Alaska

‌◾ Conducted standardized tests to ensure compliance with standards and regulations regarding color, weight, dimension and texture of fresh caught salmon.‌◾ Recorded test data such as metal detector checks, weights, temperatures, glaze quality, label consistency, and tote inspections.‌◾ Documented data obtained during all quality assurance checkpoints.

Paso Robles, California

‌◾ Creatively and accurately explained wines, potential pairings, and fermentation procedures.‌◾ Acted as a liaison between winemaker and customer by describing the science behind growing and fermenting grapes in an accessible manner.‌◾ Utilized knowledge of molecular gastronomy and haute cuisine to enhance client experience.

Paso Robles, California

◾ Created enticing specials surrounding the concept of farm to table, barrel to glass California cuisine.◾ Trained new employees for all cooking stations including saucier, sauté, grill, fire pizza oven, pastries, and pantry.◾ Focused on maintaining high standards of cleanliness above and beyond regulations in a timely manner.

Paso Robles, California

◾ Supervised students and instructed them in preparing meals safely with proper sanitation practices under guidance of the executive chef.◾ Successfully competed in cooking competitions representing the Paso Robles Culinary Arts Academy and the state of California.◾ Organized and executed catering and banquets for weddings, wine industry parties, and many.

Paso Robles, California

◾ Planned and prepared special creations based on a farm to table theme from fresh grown ingredients on premise.◾ Oversaw a team of ten kitchen and front of the house staff to make sure dishes were prepared safely and in a timely manner while maintaining quality.◾ Lead the Farmstand team in creating an original recipe for the Pinot and Paella Festival, an.

Paso Robles, California

◾ Designed and implemented a series of recipes based in the heart of Paso Robles Willow Creek District’s wine-country.◾ Demonstrated willingness and ability to achieve and balance the goals of both the owners and the clients.◾ Gained leadership abilities by successfully managing a team of kitchen staff with varying degrees of culinary knowledge.

Master Of Business Administration - Mba

𝐑𝐞𝐥𝐞𝐯𝐚𝐧𝐭 𝐂𝐨𝐮𝐫𝐬𝐞𝐬: Organizational Structure & Strategy; Financial Accounting; Financial Theory & Policy; Data Analysis for Managers; The.

Bachelor'S Degree, Food Science And Technology Emphasis In Brewing And Distilling

Activities and Societies: Food Tech Club Officer: Food Guru '14-'15

Associate'S Degree, Culinary Arts And Baking Science

Activities and Societies: SkillsUSA Championships