Craig Gabor

About Craig Gabor

My close associates call me the likable food scientist as I possess strong skills in product development, process development, Food Safety-Quality Assurance best practices, and food sensory. As a leader, where the magic happens is the intersection of being an analyst, and a problem solver while at the the same time being a coach, a believer in the team, and a development of personnel. As an example I lead a Site Quality team through the aftermath of the largest industrial fire in the State of Wisconsin\'s history and achieved explosive business growth with improved quality systems that I developed.My work experience includes: extensive experience in Food Safety, Quality, and Product Development in the processed meat, processed cheese, pet foods, dairy based flavors, and acidified dips product channels. I am certified in HACCP, am a SQF Practitioner, and HARPC certified. I have attended the following career development events: AMI Listeria Monocytogenes prevention conference (2008), The Smithfield Bacon Sensory class (2016), Participated in the Smithfield Leads 2017 Class, UW-FRI Better Process Cheese School (2020), the UW Better Process School (2020), and RCCB Leap Training (2024).

Experience

1. Technical Application Manager

   Grande Custom Ingredients Group

   Oct 2024 — Present · Fond du Lac, WI, US

   Led a team of scientists in solving complex food formulation issues for the food CPG industries.• Developed expertise in fresh and processed dairy, beverage, dips, dressings, processed meats, and prepared foods.• Implemented innovative solutions to drive product development and enhance customer satisfaction.

Education

• University of Wisconsin-River Falls

  Bachelor's degree, Food Science

  1998 — 2002