Management Consulting for the Food and Beverage manufacturing industry and Food Service and Retail industries.*Developed and implemented comprehensive food safety and quality management systems for clients in the food and beverage industry, ensuring compliance with industry standards and regulatory requirements.*Conducted thorough audits and assessments of clients' food safety and quality management practices, identifying areas for improvement and recommending actionable strategies for enhancing performance.*Provided expert guidance on Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and other food safety principles, helping clients establish robust preventative measures to minimize risks.*Delivered customized training programs to client employees, increasing awareness of food safety regulations, hygiene standards, and best practices for maintaining a safe and sanitary work environment.*Assisted clients in achieving certifications from recognized food safety organizations, such as the Global Food Safety Initiative (GFSI), enhancing their credibility and marketability in the industry.*Collaborated with cross-functional teams, including operations, procurement, and engineering, to ensure seamless integration of food safety and quality management systems throughout clients' supply chains.*Conducted regular follow-up consultations to monitor clients' progress, address emerging challenges, and provide ongoing support in maintaining best-in-class food safety standards.*Leveraged strong analytical and problem-solving skills to troubleshoot complex food safety and quality issues, helping clients quickly resolve incidents and minimize potential impacts on their operations.

*Conducted comprehensive food safety audits for clients in the food and beverage industry, evaluating their adherence to AIB International standards, regulatory requirements, and best practices.*Identified areas of non-compliance and potential risks during audits, providing clear recommendations and guidance on corrective actions to help clients improve their food safety performance.*Maintained up-to-date knowledge of food safety regulations, industry trends, and emerging risks, ensuring accurate and relevant assessments of clients' operations.*Assisted clients in developing and implementing food safety plans, including Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), to prevent foodborne illnesses and protect consumers.*Collaborated with clients' management teams to address findings from audits, providing expert guidance and practical solutions for resolving issues and enhancing food safety standards.

*Developed and implemented comprehensive Quality Assurance (QA) programs, ensuring strict adherence to food safety standards, regulatory requirements, and company policies in the bottling process.*Managed a team of QA technicians, providing guidance, training, and support to ensure consistent and accurate quality testing and monitoring across all production lines.*Collaborated with cross-functional teams, including Production, Maintenance, and Engineering, to identify and resolve quality issues and enhance overall operational efficiency.*Oversaw the Hazard Analysis and Critical Control Points (HACCP) program, monitoring critical control points and implementing corrective actions to prevent product contamination and ensure consumer safety.*Conducted routine internal audits, verifying compliance with Good Manufacturing Practices (GMP), sanitation procedures, and other relevant food safety standards.*Managed the investigation and resolution of customer complaints, ensuring timely and effective communication with clients and implementing corrective actions to prevent recurrence.*Led continuous improvement initiatives, analyzing QA data and trends to identify areas for improvement and drive increased product quality, process efficiency, and cost savings.*Served as the primary point of contact for regulatory inspections, working closely with external auditors to demonstrate compliance and address any identified issues.

• Developed policies and procedures for a 3rd party audit• Supervised six employees• Instituted sanitation and food safety programs• Conducted R&D on new processing methods and new product formulations• Created a product tracking database from scratch• Blogged about the product and industry news

• Studied bacterial metabolism of food compounds • Researched, wrote, and presented about the metabolism of food compounds such as lignans with respect to clinical dietary trials• Managed projects and performed duties in accordance with GLPs• Developed, wrote, and revised SOPs, protocols, and technical reports

• Researched potato processing and how it affects glycoalkaloid content• Maintained equipment and would troubleshoot any problems• Developed extraction methods

• Involved in undergraduate research regarding plant breeding for draught tolerance• Supervised and trained students hands-on research techniques during an annual summer course including how to properly harvest plant tissue, successfully cross two plant species, measure leaf surface area, and determine root mass• Developed and optimized methods for cloning species of cereal grain hybrids• Involved in developing other methods for measuring traits in Brassicaceae species (canola oil, mustard, cabbage), rice, maize, and peppers

• Prepared clean, safe, and delicious meals for students at Ingersoll residence hall• Trained in HACCP and ServSafe® certified• Performed quality checks throughout the day