Highly motivated hands on technical manager with a proven track record of success. Effective communication skills with the ability to address all levels within the organization. Excel under pressure in fast paced environments. Work experience includes both team oriented and individual assignments. Persistent, tenacious and results oriented. Over 15 years of broad based experience in the food industry including;

• Operations and Maintenance
• Scale up
• Controls and Instrumentation
• Commercialization
• Product Development
• Experimental Design (Taguchi Methods)
• Process Design and Development
• Quality and SPC
• Pilot Plant Operations
• Capitol Projects and Project Management

Experience in multiple Retail, Food Service and Industrial Product types including refrigerated, frozen and shelf stable product lines.

Successfully developed and commercialized a milk caramel spread (Dulce de Leche) in 7 months from idea to commercialization. Currently only domestic manufacturer of product.

Successfully developed and commercialized 9 products over the last three years to include;

• Magnolia Nutri-Full Nutritional Beverage
• Retail ReaLemonade
• ReaLemon Spray
• Food Service ReaLemonade
• ReaLemon Key Lime Lemon Juice
• Cremora Royal Powdered Non-Dairy Creamer
• 45% fat industrial Non-Dairy Creamer
• Bag in Box Sweetened Condensed Milk

Achieved a $150,000/yr ingredient cost savings on Cremora Non-Dairy Creamer without impacting consumer acceptance. Utilized statistical methods (Experimental Design) to optimize the product and process and validated with Market Research. Then leveraged this learning across all remaining plant formulations to achieve and additional $175,000/yr cost savings.

Reduced $3MM+ of annual costs as a multifunctional team member of "Project Green". Acted as technical manager for ingredient and vendor qualifications ($750,000/yr savings), operations liaison to create and transfer best practices and implement SPC and quality programs. Also optimized operational procedures on the plant floor as well as created and implemented operator training programs.

Came in $2MM under budget ($11MM capitol Project) in the relocation of the Gail Borden Research Center from Syracuse, NY to Columbus, Ohio. Managed the closing and equipment relocation from Syracuse, construction management, equipment installation and opening of the new facility

Designed and constructed a Food and Drug Administration (FDA) registered aseptic processing and packaging line for a viscous low acid dairy product. Involved with all aspects of FDA Validation protocols and challenge studies for government registration, enabling a low capitol investment manufacturing line at pilot plant scale

Reduced production line waste rate to 0.8% from 5%. Minimized pH variability in a shelf-stable cooked pasta production line by applying Robust Design techniques to the process. Specifications for pH range were changed to ±0.3 units from ±1.0 pH units.

Increased production capacity by 40,000 pounds per week of powdered non-dairy creamer. Modifications to the process piping, pumps and procedures resulted in a 25% reduction of the time to Clean In Place (CIP) the manufacturing facility.

Increased production capacity to 8,000 pounds per hour from 6,000 pounds per hour. Reduced batch turnaround time 25% in a powder wetting and reaction operation (casein conversion) by optimizing the control logic and modifying the standard operation procedures.

Reduced packaging damage by 25% across three manufacturing facilities, assisting with the set up and implementation of Quality Improvement Initiatives and Operator Training Programs

Eagle Family Foods Inc. [1998 - 2001]
Director, Product and Process Development - Columbus, OH [1999 - 2001]
Process Development Director [1998 - 1999]

Borden Inc. [1992 - 1998]
Manager, Process Development, Innovation Center - Columbus, OH [1997 - 1998]
Process Engineering Manager, Gail Borden Research Center - Syracuse, NY [1994 - 1997]
Senior Process Engineer [1993 - 1994]
Process Engineer [1992 - 1993]

The Nutrasweet Company [1990 - 1992]
Supervisor, Development Engineering - Mt. Prospect, IL [1991 - 1992]
Operations Engineer [1990 - 1991]

Griffith Laboratories [1987 - 1990]
Production Supervisor - Chicago, IL [1987 - 1990]

Container Technologies Inc. [1985 - 1987]
Machine Operator - Barrington, IL [1986 - 1987
Maintenance Mechanic [1985 - 1986]

Bachelor of Science, Chemical Engineering
Illinois Institute of Technology, Chicago Illinois

Professional Development and Technical Skills:

• Technical Project Management - American Management Association
• Heat Transfer in Non-Newtonian Fluids - American Institute of Chemical Engineers
• Introduction to Simulation - Society of Manufacturing Engineers
• Steam Utilization and Applications - Spirax Sarco
• Robust Design and Applications - Pedi and Moestra Associates
• Quality Functional Deployment - American Supplier Institute
• The Technical Professional in Transition to Management - Fred Pryor Seminars
• Aseptic and Low Acid Food Processing - Society of Manufacturing Engineers
• Better Process Control School - Texas A&M University
• Thermal Processing of Acidified Foods - Nation Food Processors Association
• Thermal Processing of Low Acid Foods - National Food Processors Association
• Computer literate and proficient in Word, Excel, Power Point, Project, AutoCAD
• Experienced with many software applications including, Data Acquisition, Allen Bradley PLC Software, statistical packages, SPC, maintenance applications and others.

• American Institute of Chemical Engineers
• Institute of Food Technologists

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