Randy Brandsma
Sr Principal Scientist & Research Fellow @Schreiber Foods
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WORK HISTORY
Sr Principal Scientist & Research Fellow @Schreiber Foods
R&D - Green Bay, WI, US
Conduct research on new products, process developments, process modifications, and cost savings on a variety of processed and natural cheeses, cream cheese, yogurt, and Vegan non-dairy cheese alternatives. Develop customized ingredients with key suppliers for functionality and cost. Responsible for all project management activities, including requirements definition, experimental design, prototyping, plant trials, patent reviews, nutritional qualification, economic evaluation, production manuals, and commercial plant scale-up. Provide extensive plant troubleshooting support, created/revised lab procedures, managed company ingredient and nutritional database, created/revised ingredient specifications, on-board new ingredients, develop and implement new cost-effective ingredients & cheeses, and develop test protocols for measurement of ingredient and finished product functional properties. Provided R&D input for determination and final choice of company-wide PLM software system with initial architecture design. R&D/lab lead for construction and start-up of rennet casein and demineralized whey powder manufacturing facility in Uruguay in 20••••12. Frequently participate in economic studies of ingredient alternatives and optimization of plant formulations. Long-term work assignments at Schreiber Dynamix Dairies plant in Baramati, India on several occasions to improve & optimize production operations. Started in as Research Scientist I, Research Scientist II in Feb. 2001, Sr. Research Scientist I in Jan. 2005, Sr. Research Scientist II in Jan. 2007, Principal Scientist in Nov. 2008, Research Leader in April 2011, Sr. Principal Scientist II in July 2015, Sr. Principal Scientist in 2017, and Research Fellow in July 2022.Certified Food Scientist - Institute of Food TechnologistsMember of Midwest Dairy Foods Research Center and Univ. of WI Center for Dairy ResearchPaper Reviewer: J. of Dairy Science (Editorial Board), Int\'l Dairy Journal, and J. of Food Science.
EDUCATION
South Dakota State University
Master’s Degree, Dairy Manufacturing
Cornell University
Doctor of Philosophy (Ph.D.), Food Science/Dairy Manufacturing
South Dakota State University
Bachelor's Degree, Commercial Economics
ABOUT RANDY BRANDSMA
Broadly experienced Sr. Principal Scientist/Research Fellow. Skilled in Dairy Product Development, Vegan Dairy-Alternative Cheese Development, Plant Proteins, Research and Development (R&D), Ingredient development and substitutions, Food Processing equipment & technologies, Cost Savings, Process Development, Cheese (Natural, Process, Cream Cheese, Vegan types), and Yogurt.
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