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@beechnut.com
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2 phones found area 518
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Mary Beth Cool is listed as Food Science Program Coordinator at Institute for Rural Vitality, based in Cobleskill, New York, United States. AeroLeads shows a work email signal at beechnut.com, phone signal with area code 518, and a matched LinkedIn profile for Mary Beth Cool.
Mary Beth Cool previously worked as Product Development Project Manager at Beech-Nut Nutrition Company and Research Scientist at The Whitewave Foods Company. Mary Beth Cool holds Bs, Food Science from Cornell University.
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AeroLeads found 3 current-domain work email signals for Mary Beth Cool. Compare company email patterns before reaching out.
Passionate R&D Professional Experienced in product development from concept through commercialization of products manufactured on site or at co manufacturing locations. Enjoys working in team environments.
Listed skills include Food, Food Processing, Food Science, Product Development, and 24 others.
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Suny Cobleskill Cobleskill, Ny
Food Science Program Coordinator working with The Institute for Rural Vitality to assist small business farmers to bring their value added product concepts to market.
Manages the new product (in house or co manufactured) development from concept through retail launch.
Broomfield, Colorado
Responsible for the development of Sugar Free Fat Free non dairy coffee creamers. Conducted plant trials, full scale production and shelf life testing. Work with cross functional team through full product life cycle.Experience with Soy based coffee creamers. Conducted plant trials and full scale production. Work with ingredient vendor and internal team to insure ingredients met all natural and Non GMO claims.
Canajoharie And Amsterdam, Ny
Responsible for new product development and maintaining existing infant/toddler food and beverage products produced on site or at co manufacturer locations. Ensure finished goods met regulatory compliance for Kosher, Organic, USDA, FDA as required.
Canajoharie, Ny
Managed new product development and maintain existing infant/toddler food and beverage products manufactured on site and at co manufacturing locations.Managed R&D Packaging - work with vendors to source, specify, test and packaging materials.
Canajoharie Ny
Managed new product development and maintain existing infant/toddler food and beverage products manufactured on site or at co manufacturing locations.Managed new development and maintenance of infant and toddler beverage products. 100% juice, juice blends, fortified beverages, fruit/yogurt drinks.Managed development and commercialization for external Organic Baby Food customer.
Canajoharie, Ny
For the first year of employment hired as a Quality Control Supervisor. Responsible for managing QC technicians and monitoring testing of gum base, chewing gum and pressed mint products.As a Food Technologist new development of Sugar and Sugarless chewing gum products. Conducted plant trials and full scale production, shelf life studies, formula and manufacturing documentation generation.
Food Processing Technology
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Mary Beth Cool works for Institute for Rural Vitality.
Mary Beth Cool is listed as Food Science Program Coordinator at Institute for Rural Vitality.
AeroLeads has found 3 work email signals at @beechnut.com for Mary Beth Cool at Institute for Rural Vitality.
AeroLeads has found 2 phone signal(s) with area code 518 for Mary Beth Cool at Institute for Rural Vitality.
Mary Beth Cool is based in Cobleskill, New York, United States while working with Institute for Rural Vitality.
Mary Beth Cool has worked for Institute For Rural Vitality, Beech-Nut Nutrition Company, The Whitewave Foods Company, Beech-Nut Nutrition Corporation, and Beech Nutrition Corporation.
You can use AeroLeads to view verified contact signals for Mary Beth Cool at Institute for Rural Vitality, including work email, phone, and LinkedIn data when available.
Mary Beth Cool holds Bs, Food Science from Cornell University.
Mary Beth Cool is listed with skills including Food, Food Processing, Food Science, Product Development, Manufacturing, Food Industry, Ingredients, and Haccp.
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