- Oversee product development of new ingredients and new processing methods, starting from conception all the way to plant scale-up (internal or co-man).- Assist the sales team with customer interactions by providing technical expertise and guidance as well as taking the lead during customer visits.- Manage company projects and processes for new spec and item creation and validation.- Manage system for document and process flow management relating to quality and product development documentation.- Provide root cause analysis to executive leadership for areas of cross-functional friction inhibiting processing, quality, and innovation implementation.- Manage the R&D and sampling team (3 direct reports) ensuring that samples of current and new innovation ingredients are created/collected, tracked, and shipped to customers and potential clients on time.- Influence company decision-making on future capital investment, organizational structure, business strategy, etc. through participation in executive leadership discussions and planning.

- Led the research and development of new CPG products for the Challenge Butter brand as well as other retail and food service ingredients.- Led the research and development of a new ultra-filtered milk product using a proprietary process and conducted preliminary patent analysis. - Identified areas of needed improvement in processing plants. Developed and distributed SOPs to the Production Team for the operation of specific products/processes to help plants achieve high product quality and consistency. - Worked cross-functionally to modernize, implement, and develop more effective processes for document sharing, storage, and managing across departments.

- Graduate Program with Dr. MaryAnne Drake and Dr. Dave Barbano (Cornell University), focusing on dairy processing and analysis.- Master's Thesis: Viscosity changes and gel formation during refrigerated storage of liquid micellar casein concentrate.- Operated and maintained dairy pilot plant equipment, including MicroThermics pasteurized, ice cream churn/freezer, cheese vats, and membrane filtration units; and regularly conducted test trials for outside companies using this equipment.- Other responsibilities included the evaluation of a broad range of sensory samples, using the Spectrum™ Method, and occasionally teaching lectures as a T.A.

- Cross-functional collaboration and communication with marketing, operations, QA, executive leadership and procurement- Worked with procurement in sourcing, testing, and writing specifications for over 20 new ingredients- Led development and launch of 5 new beverage products and product improvement of 4 existing products- Created over $1 million in savings from reformulations- Assisted with the process development and launch of “1915 Organic” HPP processed beverage line- Oversaw development and sequencing of proprietary Kefir/Kombucha culture blend and selection of co-manufacturing facility and process

- Managed and responsible for all aspects of product development projects for clients- Successfully completed and launched a flavor match project for a mocha sports gel pack- Created NFP’s using Genesis software for all products- Provided technical support and troubleshooting for QA, sales, and production- Was part of the executive leadership council and provided technical guidance for company decision making

Internship working in the Nestle Stouffers plant in Springville, UT, as a QA intern,setting up taste panels, conducting HACCP checks, and taking environmental microswabs.

Performed microbiological testing (E. coli, Salmonella, Listeria, etc.) on client foodsamples to ensure safety and quality.

Ran and operated sensory tests for clients.