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Food Science & R&D Leader | Alternative Proteins, Fermentation & Scale-Up Expert | Food Safety, Quality Systems & Manufacturing Commercialization

Overview

Food science leader with extensive experience building and leading R&D, quality, and food safety organizations in high-growth food companies. Career includes executive leadership roles at pioneering alternative protein companies, hands-on startup of manufacturing facilities, and global technology transfer across multiple regions. Current consulting work focuses on helping food companies accelerate product development, de-risk scale-up, and implement robust food safety and quality systems.

Short Bio

Food scientist and R&D executive with 25 years of experience bringing innovative food products from concept to commercial scale. Advises food companies on product development, food safety, quality systems, and manufacturing scale-up.

What I Bring

  • End-to-end food product development from bench research to commercial manufacturing

  • Executive leadership across R&D, quality, food safety, and manufacturing functions

  • Proven startup experience launching new plants, products, and manufacturing programs

  • Deep expertise in GMP, HACCP, HARPC, SQF, and PCQI food safety systems

  • Hands-on scale-up, piloting, and technology transfer to co-manufacturers

  • Strong formulation, shelf-life, and microbiology expertise across frozen, refrigerated, and shelf-stable foods

  • Ability to build, mentor, and lead high-performing technical teams

Key Technologies & Product Expertise

  • Plant-based and alternative protein products

  • Precision fermentation and enzyme-based ingredients

  • GMP, HACCP, HARPC, SQF program design and audits

  • Food safety and microbiology testing programs

  • Pilot plant and lab kitchen design and operation

  • Manufacturing scale-up and technology transfer

  • Packaging design, procurement, and implementation

  • Label development and nutrition facts panels

  • Sensory, consumer, and application testing

  • Downstream fermentation processing (filtration, centrifugation, drying, coating)

Titles Held

  • Founder & Principal Consultant, Dewdrop Consulting, 2024-Present

  • Vice President, Product, Process & Quality, Tezza Foods, 2023-2024

  • Vice President, Product Development & Quality, Impossible Foods, 2013-2023

  • Formulation & Process Development Scientist (Progressive Roles), Genencor-Danisco / DuPont Industrial Biosciences, 2000-2013

  • Product Development Assistant / Internships, Dreyer’s-Edy’s, McCormick, J.M. Smucker, 1995-1997

Career Highlights

  • Built and led a 37-person R&D, packaging, and quality organization supporting rapid product expansion

  • Led startup of Impossible Foods’ first manufacturing plant and commercial launch of Impossible Burger in 2017

  • Scaled multiple SKUs from pilot to full commercial production with global co-manufacturing partners

  • Designed and implemented enterprise food safety and quality systems supporting regulatory approvals and audits

  • Improved margins through product renovation, ingredient optimization, and manufacturing quality strategies

  • Led global product and process scale-up across North America, Europe, Asia, and South America

Education & Professional Certifications

  • MS, Dairy Products Technology, California Polytechnic State University, San Luis Obispo, CA, 2000

  • BS, Food Science, California Polytechnic State University, San Luis Obispo, CA, 1997

  • Minor: Packaging

  • PCQI Qualified

  • SQF Level 2 Certified

  • HACCP / HARPC Leadership Responsibility

  • ServSafe Trained

Languages

English- Native

Impact

  • Commercialized breakthrough food technologies by taking products from concept through pilot, scale-up, and full manufacturing launch.

  • Built and led high-impact R&D, quality, and food safety organizations enabling rapid SKU expansion and operational excellence.

  • Established robust GMP, HACCP, HARPC, and SQF systems that enabled regulatory approval, audit readiness, and safe global production.

  • Enabled margin expansion and manufacturing stability through product renovation, process optimization, and quality-driven scale-up.

  • Accelerated innovation and reduced risk for food companies through hands-on consulting, mentoring, and technical leadership.

Experience

25

Years of Experience

Fields of Expertise