Jacob Mattson

About Jacob Mattson

My graduate research explored the predisposition of hydrated wheat flour to spontaneously…

Experience

1. Senior Food Scientist

   EMPWR Nutrition Group

   Jan 2023 — Present · McMinnville, OR, US

   Manages and mentors a team of food scientists (US & Canada) through various aspects of R&D, removing roadblocks during development by guiding critical thinking skills and supplementing potential gaps in functional food chemistry knowledge Works directly with the VP of Commercialization as primary resource for the entire product development team Develops shelf-stable, RTE nutrition bars for North American and EU markets utilizing both extrusion and slab-and-slit processes, taking projects from concept to commercialization, specializing in translating formulae to be successfully utilized between both bar manufacturing technologies and optimizing manufacturability to minimize production resources required and maximizing efficiency Developed and implemented an R&D laboratory management process while having implemented weekly, monthly, quarterly, and annual upkeep practices Categorized protein systems by functionality to improve product quality in present and future development as well as to provide procurement with elevated purchasing power by minimizing the number of ingredients used in production Demonstrates familiarity with various protein and fiber systems and the effects thereof on dough rheology finished product shelf-life characteristics

Education

• Oregon State University

  Bachelor of Science (BS)

  2007 — 2011

• Oregon State University

  Master's Degree

  2012 — 2014

Skills

• Rheology
• Gluten
• Research
• Bread
• Baking
• Food Industry
• Food Technology
• Food Processing
• Fermentation
• Food & Beverage
• Esha Genesis
• Food
• Food Science
• Hazard Analysis and Critical Control Points (Haccp)
• Chemistry
• Sensory Evaluation
• Wheat
• Science
• Laboratory Skills
• Food Chemistry
• Computers
• Starch
• Laboratory
• Organic Chemistry