Experience

Clasen Quality Chocolate

• United States
• Food Production
• 100 - 200 Employee

• R&D Product Development Manager

  • May 2022 - Present

• Process Development Supervisor

  • Dec 2021 - Present

• Food Scientist/ Process Development Scientist

  • Jan 2020 - Present



Kerry

• Ireland
• Food and Beverage Services
• 700 & Above Employee

• Senior Food Scientist

  • Apr 2017 - Dec 2019

  Chocolate, compounds, and confections product developer. Chocolate, compounds, and confections product developer.



Lindt & Sprüngli (USA) Inc.

• United States
• Manufacturing
• 400 - 500 Employee

• Product Technology Engineer

  • May 2016 - Apr 2017

  • Project leader and product engineer for the launch of new products such as truffles, pralines, barks, and bars. • Commissioned new equipment including conches, refiners, augers, sifters, and high performance molding lines. • Support production areas on issues involving tempering, molding, and refining. • Developed new critical operating procedures (SOP) for all US-made Lindt products. • Directed study of chocolate with inclusions and caramels to reduce waste and increase process… Show more • Project leader and product engineer for the launch of new products such as truffles, pralines, barks, and bars. • Commissioned new equipment including conches, refiners, augers, sifters, and high performance molding lines. • Support production areas on issues involving tempering, molding, and refining. • Developed new critical operating procedures (SOP) for all US-made Lindt products. • Directed study of chocolate with inclusions and caramels to reduce waste and increase process efficiency.

• Product Developer

  • Sep 2015 - Apr 2016

  • Project leader and product engineer for the launch of new products such as truffles, pralines, barks, and bars. • Commissioned new equipment including conches, refiners, augers, sifters, and high performance molding lines. • Support production areas on issues involving tempering, molding, and refining. • Developed new critical operating procedures (SOP) for all US-made Lindt products. • Directed study of chocolate with inclusions and caramels to reduce waste and increase process… Show more • Project leader and product engineer for the launch of new products such as truffles, pralines, barks, and bars. • Commissioned new equipment including conches, refiners, augers, sifters, and high performance molding lines. • Support production areas on issues involving tempering, molding, and refining. • Developed new critical operating procedures (SOP) for all US-made Lindt products. • Directed study of chocolate with inclusions and caramels to reduce waste and increase process efficiency.



Wisconsin Center for Dairy Research

• Sensory Panelist

  • Jun 2013 - Jul 2015

  Trained in SpectrumTM and Quantitative Descriptive Analysis (QDA) method for tastes, flavors, and textures of various food products including: cheese, potato chips, and vegetables Trained in SpectrumTM and Quantitative Descriptive Analysis (QDA) method for tastes, flavors, and textures of various food products including: cheese, potato chips, and vegetables

• Research and Development Intern

  • May 2014 - Sep 2014

  Studied the crystallization patterns of milk chocolate truffles to ensure the proper crystallization in different lines and for the development of the high performance line. Studied the crystallization patterns of milk chocolate truffles to ensure the proper crystallization in different lines and for the development of the high performance line.



Dr. Richard Hartel's Lab

• Undergraduate Research Assistant

  • Sep 2010 - May 2013

  • Investigated invertase addition to fondant and its effects on composition, crystal content, and Trained in the following equipment and data analysis from: o Texture Analyzer o TD-NMR o Karl Fisher o DSC o Microscopy o Tensiometer o Spectrophotometry o Rheometer • Investigated invertase addition to fondant and its effects on composition, crystal content, and Trained in the following equipment and data analysis from: o Texture Analyzer o TD-NMR o Karl Fisher o DSC o Microscopy o Tensiometer o Spectrophotometry o Rheometer



WhiteWave Foods

• United States
• Consumer Goods
• 300 - 400 Employee

• Food Science Intern

  • May 2012 - Aug 2012

  • Developed an SOP for pilot scale testing of cottage cheese formulations.e • Improved existing formulas of cottage cheese to provide cost savings • Developed an SOP for pilot scale testing of cottage cheese formulations.e • Improved existing formulas of cottage cheese to provide cost savings



Field to Foodbank at University of Wisconsin Institute for Sustainability

• Intern

  • May 2011 - Nov 2011

  • Interviewed farmers and food producers about food safety and quality • Collaborated to write articles and research reports for the UW Extension and Feeding America • Planned for the organization of transport for produce to maintain food safety though the food chain to food banks • Interviewed farmers and food producers about food safety and quality • Collaborated to write articles and research reports for the UW Extension and Feeding America • Planned for the organization of transport for produce to maintain food safety though the food chain to food banks