Rebecca Andersen

Rebecca Andersen has a diverse work experience in the food industry. Rebecca started their career in 2008 as a Quality Assurance Supervisor at Bay Valley Foods and later worked as a QA Information Specialist at BrucePac. In 2008, they joined Kettle Foods as a Research and Development Technologist, where they had various responsibilities including flavor ideation, development, and commercialization for Kettle Brand products. In 2012, they became a Food Scientist at Diamond Foods, where they played a key role in implementing new snack products and contributed to the development of an Innovation Team and Kitchen. After that, they worked as a Food Scientist at Snyder's-Lance, Inc., focusing on innovative food product design for brands such as Kettle Brand, PopSecret, and Cape Cod, with an emphasis on organic, non-GMO, and natural products. Currently, they are employed at Tillamook County Creamery Association as a Project Manager, leveraging their skills and experience to lead projects.

Rebecca Andersen attended Oregon State University from 1999 to 2004, where they obtained a Bachelor of Applied Science (B.A.Sc.) degree in Animal Sciences.