Resume

• 2009

  Master's degree

  Food Science

  Penn State University

• 2005

  Member

  Institute of Food Technologists

  Bachelor's degree

  Food Science

  Penn State University

• Mentoring a few of my previous students in career development

  Montclair State University

  Project Management

  Hazard Analysis and Critical Control Points (HACCP)

  Customer Service

  Creative Writing

  Social Media

  Time Management

  Management

  Product Development

  Microsoft Office

  Public Speaking

  Leadership

  Microsoft Word

  Health Education

  PowerPoint

  Research

  Event Planning

  Microsoft Excel

  Nursing Education

  Team Leadership

  Program Management

  Blair

  Debie

  Kraft Foods Group

  Mondelēz International

  Montclair State University

  The Nature's Bounty Co.

  Kraft Foods Group

  Kraft Foods Group

  Tarrytown

  New York

  RDQ intern

  Kraft Foods Group

  East Hanover

  NJ

   Scoped

  delegated

  and tracked progress of new productivity opportunities for multi-million dollar brands\n Developed cost card strategy to evaluate potential margin improvements in supplier and formulation changes\n Managed multiple projects for cookie brands

  totaling annual savings of $7MM+ in personal portfolio\n Executed coating

  coconut

  oil

  sweetener

  and flavor projects

  generating $2MM+ potential savings

  Productivity Scientist

  Product Development for Oreo and Chips Ahoy! Brands

  Mondelēz International

  East Hanover

  NJ

   Coordinate and lead Brand Quality reviews on Quarterly basis with cross functional team and upper management\n Create breakage and seal integrity documentation to optimize evaluation of manufacturing location change\n Work cooperatively with bakeries to ensure successful run and review of trials

  sales samples

  and start-ups\n Scope R&D needs on major brand renovations requiring up to $13MM in capital and investments\n Execute formulation changes related to productivity projects ranging from $200M to $12MM savings

  BelVita Brand Steward

  Mondelēz International

  East Hanover

  NJ

   Maintained and managed quality and food safety standards for Snack Bars division in North America\n Assisted in quality management for Snack Crackers and natural and organic Back to Nature products\n Ensured proper nutritional and allergen statement labeling based on allergen profiles of each production plant\n Regulated approvals of ingredient suppliers based on GFSI and BRC audit results\n Reviewed ingredient and supplier audit results to determine next steps for approval\n Followed up with suppliers after conclusion of audit to ensure proper gap closure and completion of corrective actions\n Conducted quality and safety pre-audits at bakeries to assess compliance with FDA and Kraft regulations\n Assisted internal and external bakeries in HACCP validations every two years\n Reviewed paperwork of respective bakeries to track completion of verification and validation procedures\n Led mock recall program in Quality department and assisted with tracking during actual recalls when necessary

  Corporate Quality Lead for Snack Bars

  Lead for Ingredient GFSI Compliance

  Field Quality Specialist

  Mondelēz International

  East Hanover

  NJ

   Represent R&D in critical meetings with sales

  marketing

  operations

  and other key team members\n Coordinate brainstorming of new product ideas and strategic development plan for future potential flavors\n Develop innovative Oreo products using new flavor

  color

  and inclusion technologies for upcoming launch schedule\n Attend critical focus groups and assist in organization of round tables

  shelf life

  and other consumer testing\n Lead pilot plant and plant trials for innovation feasibility of potential new products\n Developed and commercialized multiple repeat and new Oreo products including Red Velvet Oreo

  S’Mores Oreo

  Cookie Dough Oreo

  Key Lime Oreo

  Fruit Punch Oreo

  and Limeade Oreo

  Oreo Brand - Product Development Lead for New Products and Flavored Customizations

  Mondelēz International

  Glenview

  Illinois

  RDQ intern

  Kraft Foods Group

  Florham Park

  New Jersey

  Senior Scientist

  Product Development

  The Nature's Bounty Co.

  East Hanover

  New Jersey

  RDQ intern

  Kraft Foods Group

  Montclair

  Working as an adjunct professor in the Department of Health and Nutrition Sciences teaching an introductory level course

  Food Composition and Scientific Preparation.\n Prepare and deliver weekly lectures to students of various ages and with various educational backgrounds\n Supervise students during laboratory exercises

  illustrate proper methods

  and explain results and conclusions\n Managed multiple sections of students and ensured both cohorts were receiving individual attention as prescribed

  Adjunct Professor

  Montclair State University