The NFL Team

Kristin Ahrens

Project Microbiologist

As an undergrad at the University of Nebraska, her absolute favorite class was food microbiology. She got to collect chickens from various supermarkets and type the Salmonella strains they isolated in order to determine how closely they were related. Of course, she was hooked and joined a food microbiology lab very shortly thereafter to work with probiotics. After completing her B.S. in food science at Nebraska, she packed her bags and moved all the way to sunny California to get an M.S. degree in food science at UC Davis working with the “good bacteria” found in the colon of healthy babies.

After all this experience working with beneficial bacteria, she decided to switch to the dark side. Pathogens of course, not The NFL! As a Project Leader in the Food Safety Department at The NFL, she enjoys designing and executing a variety of food safety research projects, such as TDT studies, cooking validations, pathogen challenge studies, surrogate work, sterilant efficacy studies, and cause of spoilage analyses. “It’s always something new and interesting.”

In her spare time she enjoys traveling, outdoors, soccer, running, camping, and cooking (following food-safe practices, of course)!

Ken Amaral

Senior Project Leader, Product Innovation

In 2002, Ken joined The National Food Lab after working for various segments of the food industry. He is an innovative Food Scientist who has over 16 years of experience in the Food and Beverage Industry, including 6 years developing private label health food bars and 5 years developing retail private label products for additional markets of the food industry. Since coming to The NFL, he has successfully formulated and commercialized numerous products for some of The NFL’s largest clients.

He holds a BS in Food Science and Technology from San Jose State University. He is a certified HACCP Plan Coordinator and a professional member of the Institute of Food Technologists.

An important aspect of his life is family – his wife (a professional in the Health Care Industry), two children (daughter and son) and two dogs.

When he isn’t engaged in professional pursuits, Ken enjoys sports, cooking and spending time with his family – especially coaching two competitive soccer teams. He also loves completing activities with his wife as well as traveling with his parents and father –in-law.

Lisa Ash

Senior Food Technologist, Product Innovation

Lisa, how did you get involved in food science? Who inspired you?

My Mother: an avid reader and collector of cookbooks, she encouraged creativity and experimentation. The kitchen was our family workshop, be it science projects, art projects, trying something new out of Sunset Magazine, or perfecting a cookie recipe.

My Father: a self starter, inventive and creative, and productive. Process oriented. Loved my coffee cake and penuche.

My Siblings: Lots of time together arguing, compromising and cooking. There was always a hungry brother or sister willing to eat any food disaster, and tell you how good it was.

Nature: Endless backyard reenactments playing “ The French Chef” using dirt, water, bugs, and my mother’s favorite plants.

When did you discover your passion for science? It was a microscope gift I received when I was twelve. I kept records of everything. My favorite was pond water.

What inspires you now?

Traveling: it gets me outside of my own little world.

The Outdoors: it keeps things in perspective.

Books: you can never learn enough.

Food: it encompasses what I like, the challenge of creating something that tastes good, the science behind it, and the process to get it there.

Grace Bandong

Division Manager, Food Contaminants

Grace is the Manager of Analytical Services. She has a M.S. in Chemistry from the University of Houston, where she did research in the synthesis of polypeptides. Grace received her undergraduate degree in Chemistry at the University of the Philippines in Manila. Her undergraduate work focused on the development of solvent extraction systems for phosphates. One of Grace’s first jobs was with Wistar Research Institute, where she did HPLC based cancer research.

Her food industry career began with Del Monte Food in Walnut Creek, CA, as a chemist performing pesticide residue work. For the past 15 years Grace has been with The NFL working on pesticide residues, food packaging interactions, heavy metals and other food contaminants. She serves as one of The NFL’s primary consultants on international and U.S. food contaminant issues. She has represented The NFL and our clients at the European Pesticide Workshops, as well as, the Japanese Ministry of Health and Welfare and other international food contaminant forums.

When she’s done dealing with food contaminant issues, Grace goes home to use her chemistry skills coming up with “explosive” dishes for her two teen-age boys, Nathan and Gaelan and hubby, Bryan. Grace spends the rest of her time either at the Arthur Murray Dance studio in Hayward, singing hymns in church or at the shoe department at Nordstroms!

Allison Barnard

Project Leader, Chemistry

Allison joined The NFL 10 years ago with a Biology degree from UC Santa Cruz. She started out in food contaminants and moved onto food chemistry mostly working on fats. She now helps with managing food chemistry projects. When she is not at work you will find Allison at Oakland Athletics or San Jose Sharks games depending on the season and spending time with her family.

Terry Berman

Division Manager, Commercialization

Terry is the Division Manager for Commercialization, including responsibility for the Pilot Plant, Manufacturing Process Development, Thermal Process Development, Co-packer Support and Product Commercialization. He holds a B.S. in Microbiology from The Ohio State University and an M.B.A. from the University of New Haven. Terry joined The National Food Lab in 2009 with over than twenty-five years of industry experience in product and process development, across a large range of product types and companies large and small. A native Clevelander, he has lived and enjoyed time in New Haven, Omaha, Orange County, and the Bay Area

Jennifer Braucht

Project Coordinator, Chemistry

Hi There! My name is Jennifer and I am originally from Livermore. I moved to Southern Oregon when I was 6 and spent my formative years there. I graduated and went on to Oregon State University (Go Beavs!!) where I received my B.S. degree in Chemistry. After working for a year in Corvallis after graduation, I decided to have fun in the sun and move back to California. I was lucky enough to have the NFL take me on and two years later, they moved me back to Livermore! I originally was hired in the pesticide and metals lab, but have worked my way out to associate with our wonderful clients as Project Coordinator. I am thoroughly enjoying my move down here. I love going to the baseball games (Go A’s!), bonfires at Carmel and Ocean Beach, wine tasting in the Livermore valley, nights out in the city – the possibilities are endless here and I have a great group at work to share it with!

Dawn Chapman, Ph.D

Project Manager, Sensory Research

Dawn has always loved exploring data to make the underlying stories come to life. As the Sensory & Data Project Manager at The NFL, she designs studies to integrate consumer assessment with trained descriptive panel evaluations. Her in-depth understanding of descriptive and consumer response interpretation, complex study design, and modeling techniques allow her to effectively merge objective sensory results with consumer insights to provide greater learning. She has a knack for seeing what the numbers really mean and explaining it to both technical and non-technical audiences.

Dawn studied mathematics and chemistry at DePauw University and received a Ph.D. in food science with a sensory emphasis from UC Davis. Dawn’s doctoral research focused on the relationships between vineyard yield and Cabernet Sauvignon flavor. While at Davis, she helped teach the inaugural year of the UC Davis distance learning Applied Sensory Science and Consumer Testing certificate program.

Outside of the office, Dawn enjoys creatively developing recipes around her husband’s food allergies and staying active by swimming, cycling, backpacking, and chasing after a toddler

Jennifer Cho

Project Leader, Chemistry

With a physiology degree from the University of California, Davis, Jennifer started at the NFL nine years ago as a technician extracting food samples for the pesticide MRA screens. Now working as a chemist, she manages several analyses by HPLC and LCMS, produces results, reviews data and reports, and supervises over technicians in food contaminants.

Outside of work, Jennifer enjoys hanging out with friends and family, being outdoors with her dog, and traveling to her favorite city, Seattle when she can.

Lori Dalbora

Client Service Manager, Chemistry

Growing up in a large extended Italian family formed the foundation for Lori’s love of family and community. The spirit of family and community at The NFL is the best thing about working here as the Customer Service Manager for the Chemistry Division.

Lori has over 30 years experience working in the food industry. After receiving a degree in microbiology and chemistry from San Jose State University, she started her career in the laboratory doing a variety of food chemistry and microbiology analyses. Then, she gravitated to working with clients, leading projects, creating and implementing quality assurance programs, and now in customer service.

The center of Lori’s life remains her husband, Manny, and their children, Anthony and Mia. Spending time with family and friends-cooking, traveling, visiting-is her “Gioia de Vivere” (Joy of Living)!

Sue Dedmond

Account Executive

Sue joined The NFL in 2011 as Account Executive covering Chicago and Minnesota. .Sue has a BS in Food Science from UC Davis. Her first product development position was at Del Monte. After the 1989 earthquake, Sue moved from San Francisco with her fiancé to more stable ground in Chicago for 2 years. It has now been 20 years! In Chicago, Sue transitioned into technical sales with FMC Biopolymer. Sales is the perfect fit where Sue can use her technical product development background combined with her MBA she earned at Loyola University of Chicago. Before joining The National Food Lab, Sue’s most recent stint was as Sales Manager for Cargill.

In Sue’s spare time, she enjoys family life with her two teenage sons and husband, gardening, travel and many outdoor sports.

Robert Dowling

Program Manager

With a Food Science degree from the University of Florida and a passion for adventure, Robert joined The NFL in 2010 helping to start an off-site program with a global client. He now manages quality assurance testing and sensory evaluation with a team of technicians and sensory panel leaders in Miami, FL. He enjoys helping to design and execute tests on a wide variety of food and packaging products. In his spare time he enjoys cooking, photography, riding bikes and adventurous travel.

Carrie Ferstl Ph.D

Research Manager, Food Safety

Carrie Ferstl holds a Bachelor’s degree in Animal Science and a Master’s degree in Food Microbiology from The University of California, Davis, and a Doctorate degree in Food Microbiology from Technische Universität München in Germany. She started her professional career as an Assistant Laboratory Manager with Food Safety Net Services in Fresno, California in 2008, where she managed a team of 15 technicians and administrative personnel to conduct routine microbiological analysis of foods for local food processing establishments with a focus on meat. During this time, she helped the new laboratory to implement the company quality system and achieve ISO 17025 accreditation in March of 2009.

In 2010, Carrie became Manager of the General Microbiology Laboratory for the Process Research and Microbiology group with The National Food Laboratory where she currently manages a team of 10 technicians and administrative personnel to conduct a variety of routine and non-routine microbiological analyses of food.

Paul N.M. Gerhardt, Ph.D.

Director, Food Safety

Paul has had a passionate love for microbiology since he was given his first microscope at age eight. He has seventeen years of experience in food microbiology research and laboratory analyses, to include aseptic processing, microbiological process validations, new sterilization technology development, thermobacteriology, HACCP, microbiological method development, general microbiology, and fundamental biochemistry research. He holds Ph.D. and M.S. degrees in Food Science and a B.S. in Bacteriology, all from the University of California at Davis. Paul has taught food microbiology and introductory biology at U.C. Davis. Prior to working for The NFL, he was with Nestlé for two years and is a former U.S. Army captain. Paul is a member of the Institute of Food Technologists, International Association of Food Protection

Carolyn Graham

Vice President, Operations

Originally from Illinois, Carolyn moved out to sunny California with her family a number of years ago. She has a BA in Psychology from Cal State University Chico. She has spent a number of years in Human Resources in the hospitality, then the banking industries. She also spent a year plus managing a Del Webb development, but she was too young to become a resident!!!

She enjoys shopping for antiques, a good of bottle of wine, listening to good music, and her spa. Her perfect day is on her boat in the delta with her husband, Bob (another mid-west transplant), her son Kevin and their dog Clancy. ” What I love about my job is the people I work with and the variety in my work day(HR, Facilities, IT, Purchasing, etc). From the scientists to the creative side of the house, it is truly a great place to work.”

Karen Haas

Senior Project Leader, Product Innovation

Karen’s product development career started fresh out of college with a B.S. in Food Science and Nutrition. Her first job was at Hills. Bros Coffee Co. in San Francisco. A perfect job for the coffee lover! Soon, the company was bought out by Nestlé USA and Karen’s was soon creating an array of beverages for Nestlé Beverage Company, including flavored versions of: Coffee-mate, Nestea, Hot Cocoa and Whole Bean Coffee. After Nestlé, Karen’s product development career continued to grow at Golden Grain, working on The Near East Brand of Couscous and Kern’s Beverages, developing Nectars.

Currently as a Project Leader at The NFL, Karen is having fun with all different types of food and beverage clients. This is what makes her life exciting! There is always something new and inventive around the corner……..

On the personal side, Karen has been married for 17 years and has 2 children. Between running to soccer games and trying to keep up with other family activities, she enjoys decorating, French Roast coffee, a good bottle of Cabernet, hearty bread, healthy eating and running 3 times/week so her clothes fit!

Julie Hill

Vice President, Chemistry

With an analytical chemistry degree from San Jose State University, Julie joined The NFL over 20 years ago as a chemist, analyzing samples for food contaminants. She now manages a group of thirty chemists, technicians, and client service administrators. She focuses her time on providing a safe place to work for her staff, quality results and great customer service for her clients.

She is also a weekend sailor on San Francisco Bay with her husband, Stu, and a heavy duty shopper with her daughter, Alyssa.

Christie Hoyer

Division Manager, Consumer Research

Christie is fascinated by the consumer driven aspects of life; in particular, what makes consumers tick and how that relates to their acceptance of consumer products. Add to that a personal love of food & wine, and you will understand why Christie ended up in this field.

A degree in Consumer Food Science from UC Davis got Christie started. Since then she has had a wide variety of project experiences in food and beverage testing, as well as non-food testing, including personal care, household products and OTC medications.

Christie has acted as a consultant to R&D/sensory clients and Marketing/Marketing Research clients for many years, often acting as a bridge between these two, sometimes very different, worlds. The bottom line is this: if consumers don’t like a product, it is unlikely that it will be a success in the long run!

Jacqui Huff

Project Microbiologist

Jacqui was a fan of The NFL for years before she worked here. She participated in a variety of taste tests conducted by NFL’s Consumer Insights Group while she was in high school and college.

Born in the Midwest, she is a corn belter at heart! She has been living in California for over half her (short) life and loves it here in wine country. When it came time to choose a college, S she couldn’t bring herself to leave the west coast. So, it was off to Cal Poly San Luis Obispo for a BS in Microbiology.

Working in the Aseptic Department, Jacqui conducts experiments in the lab, travels to client locations and completes validation testing in many different food processing facilities. She gets to meet lots of new people and loves the unique combination of lab and field work.

When not test tube diving, she exercises her certification SCUBA but prefers the thrill of freediving. She’s not a fan of cooking (unlike many of my colleagues here at The NFL) but love to eat!!

Mindy Hungerman

VP, Finance

Mindy graduated from St Mary’s College in Moraga, CA and went on to get her CPA while working for Ernst & Young in the Bay Area. With over 20 years experience with Software, Manufacturing and Consulting businesses, she finds her role at The NFL to be the most rewarding… the company is built around a select group of hard-working, talented and creative individuals.

She enjoys playing tennis, ice hockey, fishing, skiing, photography and playing piano. At the age of 15 she bought an MGB to rebuild with her dad. After many years working on it, her favorite times are spent showing it at cars shows or on road trips with her dad alongside in one of his MGs.

Rupinder Jaura

Division Manager, Food Chemistry

Rupinder started with the NFL in 2011 and is the Manager for Food Chemistry. She holds a Master’s degree in Food Science and Technology. She started her professional career as a Sensory Evaluation Technologist at Nestle India Ltd and then moved to a R & D position in the Food Science department of her university. After getting married, she moved to the United States. Getting used to the new country and lifestyle, she gradually made her way from Lab Technician to Lab Supervisor, first at Berkeley Farms and later at Leprino Foods.At the NFL, she enjoys working with a wonderful team in the Chemistry department.

When she’s not working, Rupinder loves to spend time with her lovely hubby Jasdev and their two beautiful daughters, Jasmine and Tejas. She dreams of travelling the world with her husband – she’s just waiting for the girls to get a little older!

Reagan Javier

Project Leader, Sensory Evaluation

Reagan has always loved trying new foods so a career in food science seemed a perfect fit. She graduated with an M.S from UC Davis in Sensory Science before taking a sensory internship with Mars Food. In 2006 she joined our team hasn’t looked back! She enjoys the challenge of helping to design and execute tests to fit a wide variety of new and interesting products.

She is a horseback rider and a newly wed, getting used to the married life!

Daljit Kaur

Laboratory Supervisor, Analytical Microbiology

Born in Punjab, India, Daljit migrated to California in the 1980’s with her family. She is a UC Davis graduate with a B.S in Biological Science with medical microbiology emphasis. With 10 years of food microbiology lab experience, she started with The NFL in 2004. As the general microbiology laboratory supervisor, she oversees the technicians perform microbiological methods on different types of food products. She enjoys providing quality results to clients.

Since she has been a part of the NFL family, she has married and now has 3 beautiful children whose company she enjoys when not busy at work.

Martha Kimber

Project Microbiologist, Food Safety

Martha is a Southern California transplant that came up to Northern California to attend school. She graduated with her Bachelor’s degree in Microbiology from the University of California, Davis and then worked for a spell in the Napa Valley wine industry. From there she spent some time in a Food Microbiology lab at the Department of Public Health, and quickly fell in love with food microbes. She then decided to return to Davis for a Master’s degree in Food Science. At Davis, she studied the microbial safety of almonds and pistachios in a Food Microbiology laboratory. She then spent some time as a Quality Assurance Specialist at an organic foods company before starting at the NFL in 2011. Naturally, she was thrilled to be working with food pathogens once again!

Martha enjoys brewing beer, traveling, live music, stand-up comedy, and camping in the great outdoors.

Rob Kravets

Senior Project Leader, Commercialization

Rob is a transplanted Chicago native. Next time it’s minus10°F and snowing in Chicago, ask him why he lives here!

His education includes a BS (Microbiology) and MS (Food Science) from the University of Illinois at Urbana-Champaign, and a PhD (Food Science) from Virginia Tech.

Rob ended up in California with his first job out of school at Del Monte Foods in Walnut Creek, CA. That was followed by a stint at the C&H Sugar Company. Taking a break from the food industry, Rob spent 6 years as a high school science teacher. He’s been at The NFL for 9 years. When Rob’s not playing with his dogs, playing golf, or engaging in a bit of friendly piracy, he can be found in the pilot plant as a member of the Process Development team.

Teresa Landis

Sr. Project Leader, Product Innovation

Teresa is our math teacher turned chef! Her career change was sparked by a lifelong interest in food and cooking. So in 1998 she graduated with honors from the California Culinary Academy (CCA), where she received her AOS Culinary Arts certification. Teresa is a member of the Research Chefs Association (RCA), the American Culinary Federation (ACF), and Institute of Food Technologists (IFT).

One of Teresa’s main culinary interests is recipe development. Teresa has won four national recipe contests. Her recipe for Fresh Fig, Gorgonzola, and Walnut Salad with Warm Port Vinaigrette was featured in the Best American Recipes of 2000 Cookbook.

Life at The NFL finds Teresa applying current food and restaurant trends to concepts and/or product development. Life outside finds her living in the East Bay with her husband, Mark, and her dog, Sugar. In her spare time she enjoys world travel and expanding her knowledge about international cuisine.

Debbie Lohmeyer

Director of Integrated Services

Caught on tape at the age of 5 claiming – “I’m going to cook and bake, and bake and cook!”. A closet “food chemist/chef” as a teen. A chemical engineer in training as a college student… until the “food bug” caught me again. B.S. and M.S. degrees in Food Science from Oregon State University with Sensory Evaluation & Statistics as the Major/Minor. After college…A food product developer at The Clorox Company, and product and commercialization food scientist at the Quaker Oats Co. while completing a Certification in Business Administration from U.C. Berkeley. And while I continue to grow up… the Director of Integrated Services at The NFL which allows me to combine creativity, technical strength, business skills, and a love of food to help our clients find solutions to their business challenges.

Shaunti Luce

Division Manager, Analytical Microbiology

Shaunti started college majoring in nutrition thinking she wanted to be a Dietician. That all changed when she took her first microbiology course. She realized she would much rather play with “bugs” than tell people what to eat. She graduated with a degree in Food Science and a minor in chemistry. For the past 15 years Shaunti has worked in food microbiology testing labs. Currently she is the Division Manager, Analytical Microbiology and is responsible for all the operational and administrative aspects of the Microbiology Laboratories.

Away from work, her interests include cooking, photography and travel. In 2010 she completed one of her life goals: traveling solo around the world, covering 14 countries in 10 months. She hopes to one day travel to the only two continents she hasn’t been to – Africa and Antarctica.

Dan McCoy

Analytical Packaging Manager

Dan earned an analytical chemistry degree form California State University, Hayward with the simple goal of making this world a better and safer place to live. He joined The NFL over fifteen years ago as a chemist analyzing food samples for contaminants. With over ten years experience analyzing the migration of compounds from food packaging material, Dan uses this experience to manage packaging migration studies. He focuses his time on providing a safe and friendly workplace, quality results and great customer service for his clients.

Outside the lab Dan spends time with his wife Sherry and his two Beagles and is often found exploring moderate to difficult Jeep trails in the mountains and deserts of California

Sharon McEvoy

Division Manager, Sensory Evaluation

Sharon McEvoy is the Division Manager of Sensory Evaluation for The National Food Laboratory, where she has focused on conducting outstanding objective sensory evaluation for her clients since 1995.

Sharon received her B.S. in Food Science from Penn State and her Master’s from UC Davis, studying under Rose Marie Pangborn. She began her career in sensory with Pepsi-Cola, working in their R&D center for 7 years and knows more about soda than most people really want to know.

Target consumers are the right ones to ask if they like a product. Sharon’s the right one to ask if you want to know what a product tastes like. Figuring out how to put those two pieces together is another expertise she and her team bring to The NFL.

Sharon’s passion has always been applying objective sensory evaluation to in the food, beverage, and consumer goods industries. Using people’s perception to describe and measure the characteristics of products fascinates her. The human senses are incredible sensitive devices hooked up to a very powerful processor, the brain. While we all possess these great tools, the tough part is knowing how to put them to work without all the noise, personal preferences, interference, biases, and cross traffic that go through the sensory receptors and mind of a human.

She also loves to cook with her husband and her daughter, who’s becoming quite the food critic herself. Now at 10, she does running commentary while dinner is being prepared as though she were being taped for The Food Network, complete with sensory descriptors for each ingredient and the finished dish.

Evelyn McNinch

Research Manager, Consumer Research

Coming from a family of immigrants where every family get-together involved food, Evelyn grew up with a stomach full of delicious fare. Even as a child, she ate everything on her plate: brussel sprouts-check; anchovies-check; liver-check; duck feet-check; pig’s blood-check. Her love of food has influenced some of her life’s choices such as living in Bordeaux, France for a year, traveling to New Zealand and Japan to experience the cuisine, and settling in the San Francisco Bay Area which is well known for its food culture. Now that she has a young daughter, Evelyn hopes to raise a little gourmand.

After graduating from UC San Diego (Go Tritons!) with a Psychology degree, Evelyn worked in market research for the print publication industry and the technology trade show industry for about 5 years. However, her passion for food that lead her to join The NFL in 2005.

When she’s not working or eating, Evelyn also enjoys spending time with her family, traveling, knitting, hiking, reading and doing yoga.

Fatemeh Mirabedi

Sales Associate, Marketing & Client Solutions

Fatemeh joined The NFL in 2008 with a degree in Biology from San Francisco State University. While working as a full time chemistry lab technician, she pursued her education and in 2010, she obtained her MBA from John F. Kennedy University. At this time, her role changed by joining the sales and marketing team. She now has the opportunity to serve our clients directly in all areas such as chemistry, microbiology, shelf life, product innovation, etc. Fatemeh is committed to deliver a high quality of service to our clients and leave them with a positive experience.

In her spare time, she enjoys spending time with her husband and the new extended family member, rescued dog “Alana”. They are in love with nature. During the winter, they like to snow ski and in the summer, they enjoy camping, swimming, and walking with their dog.

Wilfredo Ocasio

Vice President, Food Safety & Commercialization

Wilfredo Ocasio holds Bachelor’s and Master’s Degrees in Food Science from Kansas State University and a Doctorate’s degree in Food Microbiology from the University of Illinois. He started his professional career in 1989 as Project Microbiologist with the National Food Processors Association in Washington, D.C. In 1992, he was named Division Manager – Microbiology for the NFPA in Dublin, CA and in 2000 became Vice President of Process Research and Microbiology for the National Food Laboratory, Inc.

His professional career include 20 years of experience in the validation of low-acid aseptic processing and packaging equipment, thermobacteriology research, HACCP, cGMP’s, and general food microbiology. Ocasio is a widely recognized authority

in the area of aseptic processing and packaging. In this area, Ocasio has served as the leading processing authority on the first aseptic, high-speed, rotary bottle filler filed with the US FDA for the bottling of lowacid, shelf-stable beverages. He also led the microbiological research and served as the processing authority for the US FDA filing of the first high-speed, rotary bottle filler using peracetic acid as a sterilant. In the last 8 years, Ocasio has successfully assisted five food processing companies design, install, validate and file eight high-speed, aseptic bottling lines.

In his current position, Ocasio is in charge of a team of 20 scientists and engineers dedicated to research in the areas of food processing and microbiology.

Dale Olds

Product Innovation Consultant

Although he didn’t realize it at the time, Dale’s journey into the world of Product Development began at an early age, as he filled the moat around his castle of mashed potatoes with gravy and lined up his peas and carrots for battle. Back then, his mother just thought he was a picky eater!

Now, after 35 years as a Product Development scientist, Dale continues his journey. Each day is a new adventure. It might be charting new waters fortified with functional agents and probiotic organisms, hacking through jungles of regulatory tangles, discovering ways to traverse bogs of separating sauces, or illuminating paths through dark forests of flavor problems using only an olfactory bulb. During his adventuresome career, Dale has successfully developed a wide variety of products for clients ranging from Fortune 500 food companies to entrepreneurial start-ups.

Dale received his BS degree from UC Davis and his MS in Food Science/Nutrition from San Jose State University. He has received 2 food patents and has authored articles in food trade journals on shelf-life testing. He is a professionally trained Sensory Descriptive Panelist and has been a professional member of the Institute of Food Technologists since 1978. Dale is a charter member of the IFT Product Development Division.

Rachel Orona

Research Manager, Consumer Research

Rachel’s passion for making desserts and love of science led her to pursue a food science degree at Cal Poly San Luis Obispo where she graduated with honors in 1995.

Her first job after college was doing product development on ice cream swirls and ice cream inclusions at Guernsey Bel (now acquired by Kerry Ingredients) for companies like Dreyer’s and Baskin Robins. After gaining a few pounds eating delicious ice cream creations, Rachel took a position at STAR/Intrinsic, a product development and market research consulting firm. As Research and Development Manager at STAR/Intrinsic, Rachel developed products such as beverages, salad dressings and nutritional bars. After working on some market research projects, she was asked to manage the Market Research division and decided that this was where her heart was.

Rachel joined the Consumer Insights department at The NFL in 2002. At the NFL, coworkers notice that Rachel remains even keeled no matter what challenge comes her way and enjoys finding creative solutions to designing and implementing projects. In her spare time she likes spending time with her two young children, traveling, hiking, reading, dancing and gardening.

Jena Roberts

Vice President, Analytical Sales

• Mommy. Wife. Problem Solver. Microbiologist. Friend. Super duper multi-tasker
• BS in Biology, PhD in Life
• 22 years industry experience, 14 years married life experience, 8 years mommy experience, 4 months living with no kitchen
• Favorite Food: Risotto with garlic lamb; Most likely to eat for lunch: PB&J and an apple
• Favorite Drink: Champagne; Most likely to drink: Water
• Expert in: Party planning, shelf-life studies, supplier certification programs, school fund raising activities
• Will do in 2010: Cook more like Nigella Lawson and less like a chemist, learn Spanish, grow our business!
• Motto: You must be the change you want to see in the world. (Mahatma Gandhi)

Marci Sherman

Director of Marketing

With a passion for getting into consumer’s heads, an analytical mind, and a dogged competitive streak, Marci is a marketer who thrives on turning insights into action and developing winning strategy. Mix this with a life-long love of food, and you’ll understand why she’s here. After working in advertising, she earned an MBA in Marketing and Strategy from University of Chicago’s Booth School of Business. She worked in Brand Management, and was instrumental in growing big brands like Chunky Soup and Haagen Dazs. She’s also worked in management consulting solving business strategy issues for some of the biggest food companies, and ran her own consulting firm. From branding to new product ideation, she loves the challenge of figuring out the big idea and bringing it to market. She has two young marketers-in-training at home who love conducting taste tests and food science projects. Her husband, Michael, and dog, Baxter, also like to sample whatever comes their way! When she’s not playing at work or home, she enjoys cooking, reading, knitting, traveling and charcoal drawing. Most of her free time, though, is spent at swim meets and soccer games!

Bob Takens

QA & Safety Manager

Bob was born in Berkeley, CA, raised on Meadowlark Dairy in Pleasanton where his father, a Dutch emigrant, taught him how to run and repair equipment including cars, and then he went back to Berkeley to study mathematics and some statistics, graduating with a BA in Applied Mathematics. His career in quality began at ORTHO (a division of Chevron, Monsanto, and then Scotts) where he spent 26 years applying quality systems and statistics to production and laboratory environments, and achieved ASQ’s Certified Quality Engineer. When Scotts moved ORTHO to Ohio, he decided to part ways and stay in Pleasanton where his entire family, including aunts and uncles, still live. He spent 4 years at a pre-clinical GLP laboratory, where he became their Assistant Quality Manger and achieved SQA’s RQAP-GLP. He feels fortunate to have discovered and joined the National Food Lab that happens to be right in his back yard, and close enough for him to occasionally drive the 68 Dodge Charger he had since high school.

Laurie Troiani

Division Manager, Product Innovation

Laurie is a food product development professional with over 13 years of experience. She has a food science degree from Oregon State University (Go Beavers!) and an M.B.A. from St. Mary’s College in the Bay Area. She has found a perfect outlet for her skills and passions at The NFL as the manager of Product Innovation. A native Oregonian, she and her family recently moved to California and are enjoying the seemingly endless sunshine, fine wine, year-round recreation opportunities, and reuniting with old friends.

Laurie’s Top Ten (in no particular order!):

   1. Helping her clients and co-workers be as successful as possible
   2. Time at home with family and friends
   3. Hugging her two children
   4. Starbuck’s Grande Cafe Mocha (no whip)
   5. Mountain biking
   6. Cooking gourmet meals for friends
   7. Home decorating and renovation
   8. Custom cake decorating
   9. The beauty and serenity of the mountains while cross-country skiing
   10. Tropical vacations!

Kevin Waters

President

After an 18-year foray into the worlds of brand consulting, global market research, and working with clients in different sectors, Kevin did the ‘boomerang thing’ and rejoined The NFL in February, 2011, as VP of Product Design, building on his prior 5-year stint with the company in the late 80′s/early 90′s. In this role, Kevin leads our Product Innovation, Sensory and Consumer Research Divisions, and focuses on how he and the team can provoke clients and colleagues with insights on how research and development can be looked at more holistically to develop products for the food and beverage industries. In October, 2011, Kevin was named President of The NFL and, in addition to his Product Design role, is now responsible for oversight of the entire NFL operation.

Kevin’s background spans a range of corporate roles, including research, innovation, strategy, marketing, sales and business development, account management, and general management. His research background skews toward the ‘analytically creative’ quantitative side of things, but also includes moderating hundreds of focus groups and related qualitative initiatives. From a development perspective, Kevin is an avid home brewer, the outcome of his degree from UC Davis.

When he’s not collaborating with colleagues, supporting clients with their brand development and research needs, or brewing a batch of beer, Kevin has a passion for writing and counts numerous journal articles and one novel to his credit. He’s (with his wife) recently become involved with Guide Dogs for the Blind as a part-time puppy raiser, enjoys and listens to too much music, and also loves to fly-fish for lunker trout in the Eastern Sierras.

Julie Willette

Sr. Project Manager, Aseptic

Born in upstate New York and raised in Minnesota, Julie received a BA in Marine Biology from University of Santa Cruz, CA. She spent 3 years in the field of aquaculture, raising shrimp in California and Nicaragua. After that, she found her way to The NFL in 2001 and spends most of her time working in the dynamic world of aseptic validations. She finds the challenge of interacting with clients all over the world to be a fantastic experience. Her favorite activity at work is aseptic zone validation testing. Her favorite activity at home is playing with her children!

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

Pam Wong

Project Leader, Chemistry

Pam has a biology degree from UC Berkeley and has been with The NFL since 2001. She is currently working on pesticide analyses in food stuffs. Outside of work, she enjoys baking (chocolate cake is her favorite) and hiking (the East Bay has great parks).