CAROL LLOYD - RESUME                              The rest of the team at baking911.com

From Sarah Phillips, President and Founder:  

I have worked with Carol since 1992. We met when I hired her to help me develop my Healthy Oven Baking Mix Line. Since that time, she has been an invaluable consultant to not only this site, www.baking911.com, and when I wrote my books, The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999 and Baking 9-1-1, Simon and Schuster, 1003. Carol also gives practical advice because of her well-grounded background, and as she says, her Mid-Western upbringing.

EMPLOYMENT EXPERIENCE:

2002-CURRENT

R&D DIRECTOR, S & S/ SSI FOODS, Azusa, CA:   Develop processed frozen meat items for the fast food restaurant chains including prepared burgers, fajita strips, shredded meats, and meat fillings.  Work closely with customers and production.

ACCOMPLISHMENTS:  Developed the most recent Turkey Jack and Bistro Jack items. 

1998-2002

R&D MANAGER, CONTESSA PRODUCTS, San Pedro, CA: Report to President and company owners. Responsibilities include product / project management, supervision of six food techs, budget, locating contract packers, regulatory advisement, product formulation, quality assurance, ingredient specification, trouble shooting, and consumer services.

ACCOMPLISHMENTS: Company growth with the addition of valued added new products has increased from $185 million to $254 million in 3 years.  Sales in value added meal sector increased from $ 5 million to $38 million and profit margins doubled.

1988-1998

MANAGER OWNER, AUSTIN FOOD TECH, Anaheim, CA: Responsibilities included supervision of laboratory, hiring and training lab personnel, sales, development of project proposals with clients, hands-on project management and product formulation.  Technical services included formulating, sensory evaluation, ingredient sourcing, costing, benchmarking, locating contract packers, plant trouble shooting, regulatory, quality control, sanitation inspections, marketing research, shelf life testing, and labeling.

ACCOMPLISHMENTS: Developed over 650 products, including bakery, beverages, condiments, confections, dairy, desserts, dips, jellies, dry mixes, nutritional products, salads, salad dressings, sauces, salsas, snacks, soups spice blends, syrups, and toppings. 

1987

PROJECT MANAGER, BASIC AMERICAN FOODS, Blackfoot, ID: Formulated dry foodservice mixes, made technical service calls, worked closely with suppliers and operations, supervised 3 lab technicians.  ACCOMPLISHMENTS: Formulated a chili bean soup mix that resulted in 1.5 millions sales. Went from benchtop prototype, into production, to restaurant consumer within record time of 6 weeks.

1982-1987

SENIOR FOOD TECHNOLOGIST, R&D, HUNT-WESSON FOODS, Fullerton, CA

Formulated foodservice ice cream toppings, fountain service products, hot chocolate drink bases, cheese sauces, popcorn novelties, microwave products, and prototype development for market research.  ACCOMPLISHMENTS: Forty-two products went from development into production, an 80% success rate.  Reformulation delivered an average of $500,000 cost savings annually.

1979-1981 ASSOC. FOOD CHEMIST, R&D, A.E.STALEY MFG. Decatur, IL: Developed and coordinated sensory evaluation program for corn sweeteners, starches, soy proteins, drinks, confections, nuts, baked goods, and salad dressings.

ACCOMPLISHMENTS:  Developed flavor profile analysis critical for replacing invert sugar with high fructose corn syrup in cola soft drinks.

1977-1979

TEACHING AND RESEARCH ASSISTANTSHIP, Dept of Food Science, University of Illinois, Champaign, IL: Research work done in protein separation technology using ultrafiltration membranes under the guidance of. Munir Cheryan, Ph.D.

1974-1976

PEACE CORPS VOLUNTEER, BRAZIL: Lectured food science classes at the University of Vicosa, Minas Gerais, Brazil.

EDUCATION:

1986  MASTERS IN BUSINESS ADMINISTRATION, University of La Verne, La Verne, CA 

1980 M.S. FOOD SCIENCE, School of Agriculture, Univ.of Illinois, Champaign, IL  GPA: 4.71 on 5.0 system. Thesis option, resulting in three publications.  IFT and FMC scholarships.

1974  B.S. VOCATIONAL HOME ECONOMICS EDUCATION, School of Consumer and Family Sciences, Purdue University, Lafayette, IN: GPA: 5.95 on 6.0 system, graduated with highest distinction,  upper 3% of class.

ORGANIZATIONS:

·        Institute of Food Technologists, professional member since 1977.

·        Consulting Chemists Association, president from 1993-1996.

·        Foodservice Women's Roundtable, L.A. charter member 1988

·        Herbal Research Foundation, member since 1996

OTHER SKILLS:

·        Technical collaborator for Healthy Oven Low-Fat Baking Book, by Sarah Phillips, Doubleday, 1999 and Baking 9-1-1, by Sarah Phillips, Simon and Schuster, 2003. Also, http://www.baking911.com

·        Public speaking, both technical and entertaining presentations.

·        Food photography and food demonstration presentations.

·        Language abilities: Portuguese (FSI 3.5), French, Spanish

·        Strategic planning consultant to business owners and professionals