(Formerly CSM Bakery Solutions)-Managed product portfolio and new innovations of NA CSM-branded buttercrèmes, icings, glazes, toppings, fillings, and bakery products from a technical perspective-Managed and developed CSM's global fats & oils and North American flavor portfolio including cost savings initiatives-Provided technical and operational support in the areas of fats & oils, flavors, sweet ingredients, and confectionery products to CSM and CSM’s customers-Managed a group of 3-5 Scientists and Technologists to complete innovation and cost savings projects-Managed and lead the NA Sweet Ingredient innovation project pipeline through the stage gate process from idea generation to concept development to capability and launch

(Formerly CSM Bakery Solutions)-Managed and completed the partially hydrogenated oil (PHO) conversion of CSM-branded icings, glazes, toppings, and fillings by working with suppliers, conducting lab and plant trials, performing shelf life testing, setting up recipes and production process instructions, launching new PHO-free products, helping customers with troubleshooting of the new formulas, and helping with plant implementation during and after the launch-Developed innovative products from ideation to lab and plant trials to launch and commercialization -Managed CSM's global fats & oils portfolio and provided fats & oils technical support throughout CSM-Completed a fats & oils decomplexity cost savings project resulting in a reoccurring savings of ~$350K and worked to find alternative suppliers that resulted in additional cost savings and security of supply-Managed and provided guidance to a Senior Technologist, a Technologist II, and two Technicians to complete projects and strengthen and build their professional development-Completed CSM's Internal Course on Icings, Glazes and Toppings

-Managed the fat portfolio for Barry Callebaut-Americas by working closely with procurement, QA and operations to get to most optimized range of fats.-Managed new product development for compounds and fillings for Gourmet and new innovations from theoretical recipe, to lab prototype, to final product-Managed and provided guidance to a Food Technician to complete projects and sample requests-Provided necessary technical and operational support to R&D Project Managers in the Americas for fats & compounds and customer projects & troubleshooting-Lead hands on co-development sessions with specific customers in the application center.-Delivered technical support to existing and new customers and created new market opportunities for compounds & fillings

-Formulated and developed fat systems for confectionery, bakery and other applications-Performed fat and oil analysis (SFC, MDP, IV, PV, FFA, Moisture, Color, Fatty Acid Composition, OSI, DSC, HPLC Triglyceride Analysis)-Incorporated fats and oils in various applications and analyzed their performance in application (confectionery compound coatings, pie crusts, whipped toppings, confectionery fillings, etc.)-Provided technical support to customers-Completed PMCA’s Chocolate & Compound Manufacture and Use Course (June 4-7, 2013)-Completed PMCA's Caramel, Fudge and Toffee Course (Nov. 11-14, 2014)

I graduated with a MS in Food Science and Technology with a focus on Lipid Chemistry. I worked with structured lipids in infant formula with Dr. Akoh at UGA. My research involved producing structured lipids for use in infant formula by enriching SDA soybean oil with palmitic acid, DHA & GLA. The types of analysis and instrumentation used in this research included: performing enzymatically-catalyzed interesterification and acidolysis reactions, using GC for fatty acid analysis, HPLC for tocopherol and triacylglycerol analysis, DSC for melting and crystallization profiles of fats, TLC for positional analysis, measuring the oxidative stability indexes of oils, standard methods for peroxide, ρ-anisidine, iodine, and saponification values, and using the Bligh and Dyer method to extract the fat from infant formulas.

From September 2006 until May 2009, I worked as a cashier, in the photo department, and in guest services. From May 2009 until December 2009, I was trained as a Starbucks Barista to make beverages, train other Baristas, manage, and order products and supplies.

I managed a building of approx. 75 students and strived to maintain a safe, healthy living community for the students. I also planned various programs for students, planned events, and aided students when needed.

I was an intern at the Wisconsin State Crime Lab in Milwaukee, WI in the Chemistry Department. I worked by updating their chemical inventory, creating a library for GC-MS for their laboratory, took a seminar to receive a certificate on preliminary color testing on drugs, and observed a mock trial training for new employees. I also shadowed Forensic Scientists in the Chemistry Department along with the Firearms, Fingerprint, and DNA Departments.