Andy Kerlin

*** *********** **. ***. ***, Lisle, IL 60532 acffnj@r.postjobfree.com, 630-***-****

Qualifications Summary

Offering over six years of experience in Research and Development, Project Management, and

Quality Assurance within the food industry. Proven leadership with product development projects,

as well as laboratory and food manufacturing settings.

Professional Work Experience

Food Scientist/ Scientist III, Technical Services - Refrigerated Dough

Ralcorp Holdings/ Conagra Foods, Downers Grove, IL

October 2011 - Present

Led refrigerated dough development projects throughout the R & D lifecycle phase, including

ideation, benchtop/ pilot plant formulation, plant trial execution, to commercialization.

Led a project with the main responsibility converting formulations to adhere to all-natural, non-

GMO and cleaner label ingredient policies.

As co-leader, successfully brought a national-scale project for Wal-Mart from ideation to

production start-up. The project included development of 11 total new products within a six-

month timeframe,

Responsible for the creation and validation of product specification data for icing products

manufactured on a newly-built production line. This included the initial approval of the icing

product from official production, coordinating shelf life testing, and verification of analytical criteria

of the icing product.

Created and maintained lean initiatives at both the plant and corporate level.

Worked with cross-functional teams at various manufacturing plants in order to meet critical long-

term and short-term goals within project timelines.

Scientist I, Product Development, Refrigerated Dough

Sara Lee Corporation, Downers Grove, IL

March 2010 – October 2011

Worked on refrigerated dough product reformulations that improved the final product’s

functionality, while maintaining successful processing interaction during manufacturing.

Led a cost initiative flavor project that resulted in an over $200,000 margin enhancement for a

product’s formula.

Completed bench top formulations that focused on ingredient changes for quality and process

improvement within the refrigerated dough industry, and continued to maintain those

modifications during plant trials.

Created and executed Design of Experiment test runs focusing on related dough functionality

variables that ultimately affected the final product’s volume, texture, and appearance.

QA Lead Technician

Sara Lee Corporation, Forest Park, GA

February 2008 – March 2010

Performed physical, chemical, and microbiological tests on finished baked goods as well as raw

ingredients, including moisture analysis, viscosity checks, elasticity tests, pH tests, and

enumeration plating.

Established standardized work procedures for food safety and quality control points.

Assisted on Research and Development projects that focused on plant trials for ingredient

substitution and flavor enhancement.

Trained as well as mentored newly hired employees in various Quality and R & D related areas,

including Quality department shift responsibilities, Good Manufacturing Practices, Food Safety,

HACCP, and R & D testing methods and protocol.

Education

Bachelor of Agriculture in Food Science

University of Georgia

Graduated Fall 2007

Bachelor of Arts Degree

University of Georgia

Graduated Summer 2000

HACCP Certification Completed - 2007

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