Braeden Dale

I have recently completed the master's program in food science from the University of Minnesota in order to take the next step in my career. I am seeking to contribute my knowledge on meat snacks, grains, gluten-free innovation, and nutrition gained from my master's and product development experience, while building on my knowledge of carbohydrate and protein science. I am known for providing quick and accurate data, assisting in differential innovations to build a competitive advantage in the marketplace, as well as creating a positive culture around my work.

I am passionate about developing food that meet critical consumer needs and driving the business.

Innovation Center Technician at Jack Link's Protein Snacks (2024-03 – Present)

• Partnered with 12 R&D developers to help manufacture and produce products throughout their whole process, driving business results.
• Enabled commercialization timelines to be realized by creating customer reference samples.
• Performed analytics on product, including water activity, pH, food composition, and other physical and sensory characteristics to streamline processes.
• Assisted in development of the shelf-life study and texture analysis method for the company.
• Maintained the workspace and equipment, including putting together large machinery used in large-scale food production to drive efficiency.
• Proficient in better-for-you, MAHA, and gluten-free development practices and methods.

Master's Research Project at University of Minnesota

• Updated research and documented innovations in processes and technologies associated with gluten-free development nationally and internationally.
• Consulted with professionals in the field to guarantee accurate information.
• Realized new opportunities for expanding gluten-free product portfolios with novel cereals and grains.

Capstone Project at University of Minnesota (2023-01 – 2023-05)

• Developed a probiotic ice cream based on the flavors and characteristics of Vietnamese coffee with the addition of postbiotic technology Epicor®.
• Development process included following GMPs, development of a HACCP plan and nutrition label, packaging specifications, and sensory panels.
• Conducted microbiological testing for Lactic Acid Bacteria, Aerobic Plate Count, non-pathogenic E. coli, and Coliforms using 3M Petrifilm.
• Leveraged of LECO combustion nitrogen analyzer, CEM microwave moisture analyzer, and laboratory techniques such as acid hydrolysis to verify calculated macronutrient content.

Seasonal Electronics Team Member at Target (2017-09 – 2018-04)

• Provided support to other departments to keep store operational, including cashiering, online mobile orders, and worked closely with tech support professionals.
• Answered questions and offered product advice to customers.
• Skilled at working independently and collaboratively in a team environment.

Master of Science in Food Science – University of Minnesota - Twin Cities (2024-01 – 2025-12)

Bachelor of Science in Food Science, Nutrition Minor – University of Minnesota - Twin Cities (2019-07 – 2023-05)