Experience

Palmer Holland

• United States
• Chemical Manufacturing
• 100 - 200 Employee

• Ingredient Consultant

  • Sep 2023 - Present



Ingredion Incorporated

• United States
• Food and Beverage Services
• 700 & Above Employee

• Business Development Manager

  • Sep 2022 - Sep 2023

• Employee Wellbeing Team Lead

  • May 2022 - Sep 2023

  Co-leading a team of 4-6 employees through implementation of company initiatives focused on improving employees overall well-being.

• Senior Food Technologist (Technical Service)

  • May 2020 - Sep 2022

  •Technical service lead for two key national accounts, successfully collaborating with sales counterparts to support customer product launches and to maintain and develop the relationship as well as create new business•Collaborative team player, supporting multiple key national accounts through bench work, pilot trials, ingredients screening and analytical testing in dairy, dairy alternative, savory and bakery applications •Leading internal teams and customer interaction through customer co-creation projects involving formula development, scale-up and troubleshooting•Designing and hosting virtual and in-person customer trainings, collaborating with cross-functional teams to facilitate technical discussions leading to new opportunities Show less

• Senior Food Technologist (Bakery and Snacks Applications)

  • Sep 2017 - May 2020

  •Leading and supporting multiple projects related to the development of new ingredients for gluten-free bakery, working collaboratively with cross-functional teams, including process technology, marketing, quality, sensory, and system design & measurement •Serving as global technical lead for screening new ingredients, evaluating their functionality and designing experiments to fully explore their potential in bakery applications as well as presenting data-driven recommendations to the stakeholders in conjunction with the business lead•Leveraging a deep understanding of flours, starches, hydrocolloids, and plant-based proteins to develop and optimize bakery and pasta formulations, while collaborating with external and internal partners for ingredient characterization •Working with marketing and technical service teams to demonstrate the value of specialty starches and pulse products in food applications, as well as creating and showcasing new prototypes to customers and supporting scale-up•Supporting customer facing-teams with ingredient and formula recommendations as well as participating to tradeshows and supporting gluten-free bakery trainings with in-person presentations and hands-on sessions•Proactively seeking IP opportunities to protect the company's stake in new, promising ingredients and applications Show less



University of Minnesota

• United States
• Higher Education
• 700 & Above Employee

• Independent Researcher

  • May 2017 - Aug 2017

  Characterization of gluten-free fresh pasta made from millet. Characterization of gluten-free fresh pasta made from millet.



University of Minnesota

• United States
• Higher Education
• 700 & Above Employee

• Intern

  • Aug 2016 - Feb 2017

  Characterization of gluten-free millet pasta Characterization of gluten-free millet pasta



Riso Gallo International SA

• Switzerland
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Intern

  • Nov 2014 - Mar 2015

  Characterization of different rice varieties Characterization of different rice varieties