Senior Bakery Technologist
Bilingual R&D professional with six years of experience in technical services. Specialized in product development, manufacturing efficiency, new ingrdient/process qualification, and team development. Extensive background in packaged bread, rolls, bagels, and wraps.
2015 IFTSA & Mars Food Product Development Competition (Chicago). 1st place.
2015 IFTSA & Mars Food Product Development Competition (Dalian, Chine). 2nd place.
Team leader. Developed a tiramisu-inspired dessert where avocado was used in lieu of mascarpone. Quantitative analysis (TPA) and texture modeling (DoE) to predict sensory attributes.
2014 IFTSA & Mars Food Product Development Competition (New Orleans). Third place.
Developed a frozen dessert that could be distributed without cold chain, enabled by a novel packaging that improves sensory qualities. Co-inventor: US provisional patent 62/003,705: Frozen Confectionery.
I support five bakeries across Quebec and Atlantic Canada, and lead strategic projects nationally as a subject matter expert in process and formulation of sliced bread, rolls, wraps, and bagels. Working in close collaboration with our manufacturing leads, I drive manufacturing efficiency through process control, technical excellence, and production floor presence.Successes include:- Commissioning of a new production line, from ingredient scaling to case palletization;- Transfer of 12 products to 4 facilities on an 8 week timeline, allowing our organization to close a facility with no disruption to our clients;- Implementation of a processing system, resulting in an increase in yield;- Development a technical manual on the science of baking for new product developers and bakery technologists.
I was accountable for manufacturing in an interim role as we were rebuilding our team and quickly onboarding new talent. I led a team of eight production and sanitation supervisors, and worked closely with Health & Safety, Quality, Engineering, Maintenance, and HR.Key successes include a significant and sustained improvements to fill rate, waste, and downtime across two production lines through relentless presence on the production floor, meaningful improvements in union relations, and root cause analysis.
Supported reformulation efforts in processed cheese product development.Received consumer complaints and developed production-level solutions.Conducted independant research on raw materials, improving product quality and consistency.Lead internal audits and maintained product specifications.
