Jacob Mattson, Ms Email & Phone Number

Mcminnville, Oregon, United States

♦ Mentors a team of food scientists (US & Canada) through various aspects of R&D, removing roadblocks during development by guiding critical thinking skills and supplementing potential gaps in functional food chemistry knowledge♦ Works directly with the VP of Commercialization as primary point of contact for the entire product development team♦ Developed and implemented R&D laboratory optimization while having already implemented weekly, monthly, quarterly, and annual cleaning practices♦ Develops RTE nutrition bars for US and EU markets utilizing same day mix-and-slab processes from concept to commercialization as well as translates extruded formulae to ensure success on the EMPWR legacy slab line♦ Currently categorizing protein systems by functionality to improve product quality in present and future development as well as to provide procurement with elevated purchasing power by minimizing the number of ingredients used in production♦ Demonstrates familiarity with various protein and fiber systems and the effects thereof on dough mixing and nutrition bar shelf-life characteristics

Tualatin, Oregon, United States

♦ Generated over $2.5MM in revenue from bakery items sold in the United States and Canada, including bread, conventional & Keto-Certified baking blends for commercial and residential end-use applications♦ Ensured year-to-year compliance of Ardent Mills ‘Net Carb’ & ‘Keto Friendly’ baking flours and baked goods with Paleo Foundation’s Keto Certified standards through third-party nutritional analyses♦ Volunteered with Partners in Food Solutions to develop and commercialize gluten-free sweet potato bread and biscuits, bringing cost-effective food solutions to combat malnutrition to communities in Tanzania♦ Worked closely with customers and co-manufacturers to support and troubleshoot R&D and commercialization efforts for a wide range of bakery products♦ Spearheaded efforts to increase internal R&D capacity and efficiency, working cross-functionally to approve installation of new laboratory equipment

Salem, Oregon

Campbell Soup Company acquired Snyder's-Lance, Inc. I continue R&D new product development for great brands, such as: Kettle Brand potato chips, Emerald Brand snack nuts, Pop Secret popcorn, Cape Cod Brand potato chips, and other regional favorites. During my time with Campbell, I had the invaluable opportunity to work with the Pepperidge Farm teams on novel innovation in the cracker space, working closely with consumers to help guide development.

Salem, Oregon

3125 Kettle Ct Se, Salem, Or

Snyder's-Lance purchased Diamond Foods in March of 2016. In addition to the brands that I developed for and supported while employed at Diamond, I also I conducted product development for Cape Cod Brand Chips and Popcorn, Snack Factory Pretzel Crisps, and Jay's Chips, among other wonderful brands.

3125 Kettle Ct Se, Salem, Or

I aid in new product development for Kettle, Emerald, Pop Secret, and Diamond brands. I have gained valuable experience in developing novel products while implementing new specifications and quality parameters, primarily with co-manufacturers. I work cross-functionally (with marketing, quality, sales, and procurement) both internally and externally to meet project needs.I have gained familiarity with the non-GMO project verification process, "clean label" requirements, sourcing functional ingredients, and co-manufacturer relations. I work closely with marketing and procurement during iterative prototyping to deliver on a flavor while hitting a cost target.

Food Science And Technology Department

Since starting in January 2012, I have gained expertise in the field of wheat quality. My research delves into the predisposition of certain NW soft wheat varieties to undergo oxidative gelation when the flour is hydrated, and how the capacity to form this gel changes as both the grain and flour age before testing. This phenomenon has a profound effect on the performance of a wheat variety in a food production setting, and the quantification of such could account for the previously unexplained variation in end product performance in the soft wheat industry. My research also looks into the effect of aging on relative polymeric swelling for the wheat varieties upon hydration in the same aging study.

Oregon State University

I work in a wheat quality laboratory where I am also currently conducting my thesis work. I have gained experience with various aspects of wheat quality testing, from tempering and milling, to end product performance assessment. I have an understanding about how the different physical properties of wheat will affect its end product performance. I go through thousands of samples every year to help the wheat breeders choose a variety to potentially be released into the market. Routine lab works includes testing for falling number, alpha amylase content, PPO, SRC in water, sucrose, lactic acid, and sodium carbonate, flour yield (and break flour yield), kernel hardness, moisture content, and protein content, as well as protein quality via mixograph and HPLC.

Master'S Degree, Food Science And Technology

Activities and Societies: Co-Author, Food and Fermentation Science Club Member, Bread Workshop Co-Leader, Researcher, Disc Golf Club.

Bachelor Of Science (Bs), Food Science And Technology, 3.46

Activities and Societies: Food and Fermentation Club. Disc Golf Club. OSU Gaming Club.Minors in Chemistry and Japanese. Formally studied.