Nenge Njongmeta, Ph.D. Email & Phone Number

Glenview, Il, Us

Chicago, Il, Us

Chicago, Il, Us

Chicago, Il, Us

Lead the Supply Chain Quality group at Kraft Heinz for North America. Responsible for over 4200 ingredient and packaging suppliers, supporting quality resolution, auditing and verification. Develops and manage a group of Supplier Quality Auditors and helped to develop and implement Supplier Quality Expectations policies along with strategic quality programs for Kraft Heinz.

Chicago, Il, Us

In this position I have been able to:- Implemented Food Safety, Regulatory, and Quality policies- Implemented Quality Risk Management systems at the plant- Directed 25 staff across Food Safety & Quality and Sanitation- Responsible for driving Continuous Improvement- Reduction of Consumer Complaints- Management of Quality systems and issues - Champion for all Quality and Food Safety issues at the plant.

Chicago, Il, Us

In this position, I drive commercialization excellence for new products and product changes at the BU & Category level. Implements quality standards and programs such as the consumer value equation program, consumer complaint improvement program, product design reviews. I also monitor for quality issues and leads their resolution including serious complaints, early warnings and special situations.

In this position, I acted in a dual role as the primary Quality resource for the category and provide Supplier Quality support for the business unit. I work closely with a cross functional business team partners including Operations, RDQ, Marketing, Sales, Procurement, and external manufacturers to move key business initiative. Key responsibilities include owning category risk management, leading quality commercialization activities, owning consumer and customer communication, owning overall category quality communication, and ensuring continuity of ingredient supply to the BU.+Implementing new and revised quality programs and policies. Supporting R&D Core teams, Innovation teams, and manufacturing facilities with project quality risk assessments through product lifecycles.+Delivered Key Club initiatives working with an outside manufacturing facility.+Evaluated brand & Quality risk vs short term revenue and recommended production stop to address key quality issues. I spend substantial amount of time onsite working closely with the external facility to drive corrective actions and put preventive measures in place to drive key quality improvements for the success of the business initiative.+Led a cross functional team to determine root cause on key consumer dis-satisfier driving systemic changes in plant processes and minimizing write off liability through inspection protocols, Standard Operating Procedures and One Point Lessons. This led to an initial liability reduction of about 84%

Greater Chicago Area, Il, Us

Developed and supported implementation of microbiology and food safety policies.Worked with business partners (R&D, Quality, Manufacturing) to provide food safety & spoilage risk evaluation and controls within the Grocery business.+ Conduct food safety & microbiology audits of internal manufacturing plants, external manufacturing plants and suppliersDevelop and conduct Microbiology and HACCP trainingDesign and execute microbiological challenge studies for existing and new productsDevelop and review raw material and finished product specificationsRepresentative on Trade Committees and Industry Task Forces (e.g. IFSH, IAFP)

Led the Global Supplier Food Safety Assessment program. I developed programs and documentation for effective execution of the SFSA program Training of new SFSA Scientists globally as they come on board.+Responsible for reviewing food safety programs and, specifically, CCP validations at external manufacturers and suppliers that handle sensitive products (e.g., RTE Dairy, RTE Meat and RTE Vegetable products). +Instituted Globally adopted tiering matrix improving food safety efficiency & audit productivity across the global bet work.+Providing training for external manufacturers and co-manufacturers.+Educated the RD & Q community and procurement globally on the SFSA program+ Owned the global risk assessment for new and existing ingredients by in-depth technical analysis of materials for the global organization to ensure appropriate audits for better food safety controls.+ Lead development of Chemical audit criteria for chemicals not qualified to have standard Supplier Quality Expectation audits. Provide backup microbiological support for new product development in Enhancer category.+Identifying Food Safety GAPs at suppliers and communicating to Business and upper management.

College Station, Tx, Us

College Station, Tx, Us

Nenge Lynda Azefor Njongmeta, PhD Page 2 of 5Led the development of drinkable and spoon-able yoghurt; product commercialized by theUniversity Developed and taught courses in Industrial and Food Microbiology, Food Safety and QualityControl. Successfully developed and implement quality management systems across selected foodindustries including confectionary, brewery, hospitality and food services establishment.Taught and facilitated short courses for industrial GMP and personnel training. Led and conducted research on the nutritional quality and safety of RTE foods and fruitjuices. Conducted research on microorganisms as determinants of environmental pollution inprocessing environment Food Safety and quality consultant for Central and West Africa in collaboration withInternational Agricultural Center, Wageningen

Participant and Trainee, Food Industries and Agribusiness training programParticipated in market research and product innovation workshop on consumer insightsEngaged in processing technology workshop, including modified atmosphere packaging Participated in packaging workshop on traceability, environmental issues and consumerSafety.Wrote and facilitated the implementation of HACCP plan multiple product categoriesincluding: pasteurized orange juice, smoked mackerel fish., minimally processed freshvegetables and fruits, canned green beans

Manager of Research laboratories Manage the daily oeprations of the bacteriology laboratoryConducted analysis of milk and dairy products.Controlled the yogurt processing unit to ensure conformance to quality specification.

Ph.D, Food Science And Technology

Diploma, Agrifood Business

Msc, Vet Public Health

Bachelor Of Science (Bsc) Hons, Microbiology, Minor Biochemistry