Sabrina Goetz-Padilla Email & Phone Number

Franklin, Tennessee, United States

Responsible for ingredient innovation as well as continuous improvement and business continuity for the dry technology agenda. Works cross functionally to provide technical support for existing ingredients and lead new ingredient development all while maintaining quality finished product design and delivering desired product performance to both the pet and pet parents.Leads exploration of new ingredients and suppliers for Dry petfood technologyExecutes Product Development deliverables for New Supplier Qualifications (NSQs) in collaboration with Commercial, Raw Materials, and Formulations.Supports business continuity contingencies that would require product development input across raw materials.Leads ingredient development line trials, risk assessments and experimental design.Evaluates new raw materials while coordinating multiple cross-functional stakeholders such as Quality, Product Development, Formulation, Regulatory, Toxicology, Legal and Commercial to determine viability to establish a potential supply base.Collaborates with global ingredient teams to influence priorities and needs for the NA Dry technology platform.Contributes ingredient expertise to unit, regional, and global communities for the pet food segment.

Franklin, Tennessee, United States

Responsible for raw material risk analysis and specification development for both new and existing inbound animal protein ingredients. Manage a portfolio of 96 ingredients.Perform regular literature reviews and monitored surveillance data to determine likelihood of occurrence and severity of nearly 100 animal protein risk factors. This includes microbiological hazards, environmental toxins, and drug residues in addition to quality and processing risks that would impact the success of our finished goods. Assess new ingredients for known hazards and ensured the implementation of controls to minimize those risks. Manage current ingredient portfolio to ensure the production of high quality, nutritious products.Collaborate cross-functionally with commercial buyers, supplier quality assurance, quality & food safety, product development, regulatory and formulations teams to drive ingredient excellence. Work closely with suppliers across the meat industry to find mutual solutions to balance cost, quality, and practicality.

Franklin, Tennessee, United States

Supported the execution of culinary commercialization projects to develop, optimize, and maintain new and existing products, processes, and packaging. Tested and evaluated new food and non-food products to be introduced into international restaurant system. Developed information for product and ingredient specifications and testing procedures. Partnered with management to establish appropriate technical plans to meet project objectives, experimental designs, decision rules, background information, critical issues, approach, timing, necessary resources, and estimated costs. Worked cross-functionally with Quality Control, Marketing, Operations, and Suppliers to develop and make improvements to new products.

Miami/Fort Lauderdale Area

Partnered with upper management to establish a strong process for product development from benchtop to production, often leading multiple concurrent projects. Founded and executed a robust sensory process to test and evaluate new products being introduced to the assortment to ensure excellence in quality, flavor, and branding aspects. Implemented and managed a project management tool for over 180 new products launched starting in 2019Established company-wide clean-label initiative, leading to improvement of 5% of the product portfolio & a detailed plan to complete the transitionDeveloped and brought to commercialization the ready-to-cook value added assortment of over 30 products, accounting for over $500,000 in annual revenueOrganized, designed, and executed multiple plant trials at our in-house production facility as well as co-manufacturers to ensure accurate specifications are being created and followed

Miami/Fort Lauderdale Area

Partook in a 12-month leadership development program for recent graduates who want to pursue their passion and build a career in leadership. Received formal and informal leadership development training to prepare for an accelerated career path upon completion of the program.Utilized project management, problem solving and collaboration skills by completing interdepartmental projects as a part of a growing new venture business. Performed label and compliance review for over 500 SKUs prior to production, ensuring federal regulatory guidelines and brand standards were being met. Created assortment details in SAP Retail and communicated merchandising plan both internally and externally to the customer base and supplier partners.Oversaw merchandising of mobile store and food truck to optimize margin and meet customer demand while maintaining a relevant product set. Managed financial reporting during weekly company-wide sales meetings. Analyzed sales growth and forecasts for first year of brick and mortar operations.

Minneapolis, Mn

Supported over 300 user experience and sensory evaluations pertaining to software development and consumer-facing websites in a world-class usability laboratory.Assisted Technology Training and Usability Services analysts in user-centered design activities, and independently supported the Usability Services Laboratory to enable its use by clients and stakeholders.

Greater Minneapolis-St. Paul Area

Course: The Science of Food and CookingEducated non-science students with hands-on techniques regarding souffles, custards, sauces, coffee brewing, candy making. Examined the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization.Illustrated the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food.Maintained the high-quality status of one of the only food-grade general purpose laboratories on the University of Minnesota campus.Enforced safe practices and followed proper sanitation procedures.Prioritized feedback by grading weekly homework assignments and bi-weekly quizzes and returning feedback to 20 students within one week of submission.

Webster Groves, Mo

Designed, performed, analyzed and reported on over 50 independent research studies pertaining to meat, bakery, dairy, and beverage segments of a global food ingredients company. Executed over 10 technical analytical experiments including polymerase chain reaction, particle size distribution, and water activity analysis.Worked with customers’ project objectives and constraints to design experiments, testing procedures, critical control points, timing, and production specifications. Familiarity with benchtop, pilot, and scale-up operations.Maintained interdepartmental relationships with regulatory and quality departments to ensure products developed complied with FDA and USDA restrictions. Regularly met with the head of research & development for the Americas division of ICL Food Specialties and the heads of non-meat development in Europe in regards to cutting edge meat analogue product development and process improvements being performed.Improved the manufacturing specification of a functional ingredient to increase efficacy and improve yield.Acted as head of research & development for meat, poultry, seafood and meat alternatives during last 4 months of co-op due to internal re-organization.

St Paul, Minnesota

Provided support for research and test manufacturing done by customers of the pilot plant at the University of Minnesota. Maintained high standard of excellence and sanitation for the facility by following and improving SOPs, and worked with management to facilitate two successful USDA inspections. Gained intricate knowledge of dairy and beverage processing equipment including homogenizers, pasteurizers (vat and continuous), spray and roll dryers, twin-screw extrusion, aseptic processing, and various concentration operations.

Minneapolis, Mn

Maintained and monitored end-user workstations and productivity on University of Minnesota network. Provided technical support to all University-affiliated end users. This involved investigating user problems and identifying their source, determining a possible solution, and implementing it.Proctored certificate programs in beginner and intermediate-level Microsoft Excel.

Fargo, North Dakota, United States

Served as mentor and guardian for high school students as part of a lean team of resident advisors. Responsible for time management, resource allocation, planning and supervising activities, and transportation. Maintained a sense of well-being while allowing for personal growth and exploration. Responsible for 84 students as a part of a team of 8 in 2014.Responsible for 92 students as a part of a team of 8 in 2015.

Bismarck, North Dakota, United States

Helped customers solve problems in creative and cost-effective manners. Became well-versed in greenhouse maintenance, paint mixing and application, and small motor repairs.

Bachelor Of Bioproducts And Biosystems Engineering, Food Engineering

Activities and Societies: Society of Hispanic Professional Engineers, NorthStar STEM Alliance, Admissions Ambassadors, College of Science.

General Education, General Studies, Gpa (Unweighted): 3.85

Activities and Societies: Swimming, Knowledge Masters, Science Olympiad, Math Team