Zachary H. Reed

About Zachary H. Reed

Food Scientist recognized for proven success in delivering new products. Key strengths in product development from concept to commercialization. Effectively leads cross-functional teams to deliver solutions and improvements to meet business objectives. Possess excellent technical and problem solving skills with understanding of a broad range of food categories. Highly effective in communicating scientific information into easily understandable formats for internal and external customers. Translates consumer needs into viable concepts and products to drive sales and market segment growth. Passionate about food and sharing that passion with those around me.Specialties: Differential scanning calorimetry and dynamic rheology to muscle proteinsDeveloped an indirect ELISA for the detection of egg white and whey protein concentrate in crabsticksDeveloped a competitive ELISA for the quantification and detection of Alaska pollock surimi used in crabsticks Improved accuracy of surimi gel testing by simulating commercial cooking processDetermination of optimized cooking parameters of surimi gel based on final cooking temperature, heating frequency

Experience

1. Senior Associate, Meat Application

   Ingredion Incorporated

   Jul 2016 — Present · Englewood, CO, US

Education

• Oregon State University

  Doctor of Philosophy (Ph.D.), Food Science and Technology

  2005 — 2010

• University of Arkansas

  Research Experience for Undergraduates, Biochemistry

  2003 — 2003

• Utah State University

  Bachelor of Science (B.S.), Chemistry

  2000 — 2005

Skills

• Food Safety
• Food Microbiology
• Food Industry
• Food Technology
• Product Development
• Food
• Food Science
• Chemistry
• Meat Processing
• Food Chemistry
• R&D
• Science
• Ingredients
• Laboratory
• Food Processing
• Meat
• Sensory Evaluation
• Haccp
• Elisa
• Microbiology
• Culinary Skills
• Protein Chemistry