Food Science R&D and Quality Assurance
Send a job offer directly to this candidate
Food technology is the best blend of hard science and something we can’t do without – food. knew early on that this was the field I wanted to spend my career in. Focusing on food innovation and delivering high-quality, safe, and nutritious products, I specialize in bringing creative food solutions to life. My background in Food Science and Chemistry, combined with experience managing product development for major retailers, allows me to develop custom formulations that meet both client expectations and industry regulations.
I thrive on balancing technical precision with creative problem-solving, helping clients achieve their product and margin goals.
Simmons Pet Food | Emporia, KS 2022 – Present
Create custom formulations for clients (CPG companies and big box retailers) as the sole Food Technologist assigned to multiple product lines (over 1M cases/year), from dog and cat to specialty product lines, such as small monkey, marmoset, and big cat as the sole Food Technologist managing exotic species. Carefully balance nutritional requirements of each species, analyzing fatty acids, proteins, carbohydrates, vitamins and nutrients, moisture content, preservatives and additives, pH levels, shelf stability, flavor profile, texture and mouthfeel, and allergen content.
2022
Selected as one of three undergraduate researchers to work in the lab of two well-respected professors with a grant to promote the addition of Kansas sorghum to the diets of students in Kansas State Dining Halls. Objectively ran experiments focused on developing more cost-effective production from the pre-existing formula.
Sole baker in an up-and-coming local coffee shop while working early morning and night shifts. Demonstrated understanding of current food trends and seasonal ingredient availability, successfully increasing sales.
Served as a Kitchen Aide for the K-State Center for Child Development, providing early childhood care and education programs for more than 240 children aged 1-3. Collaborated efficiently within a team of 8 to ensure all food was prepared and served, providing more than 600 meals/day. Applied and demonstrated many basic nutrition topics and food safety skills learned in class as a kitchen employee.
Bachelor of Food Science with Minor in Chemistry | Kansas State University 2022
Completed upper-level coursework in Quality Assurance (QA/QC), Predictive Microbiology, Food Chemistry and Food Processing, Nutrition Kinetics, Meat Science, Bakery Science, and Principles of HACCP and HARPC.
