Crispin Pewsey-Adomako

Formulated 14 dairy and shelf-stable snack prototypes (cheese crisps, high-protein yogurt bites, aseptic dairy beverages), 3 of which advanced to commercial launch generating $2.1M in first-year sales. Reduced stabilizer and hydrocolloid cost by 18% (~$140K annually) by reformulating a cultured dairy dip line while maintaining viscosity within ±5% of target. Designed and ran 22 accelerated and real-time shelf-life studies, extending ambient shelf life of a protein snack bar from 9 to 12 months with no loss in sensory acceptance. Coordinated 30+ descriptive and consumer sensory panels (triangle, hedonic, JAR), analyzing results in JMP to guide go/no-go decisions for the product pipeline. Ran texture analysis (TA.XTplus) and water activity testing on 400+ samples, building a hardness and aw specification database that cut pilot-plant rework by 25%. Drafted HACCP plans and FDA-compliant Nutrition Facts panels and allergen statements for 9 SKUs, supporting a clean SQF audit with zero major non-conformances.

Supported reformulation of 5 shelf-stable cheese sauce SKUs to reduce sodium by 20%, running 60+ bench trials and pilot-plant batches. Executed pH, Brix, viscosity, and water activity QC testing on 250+ samples, documenting results under GMP and SQF guidelines. Organized 8 in-house sensory panels with 25+ panelists each and summarized hedonic results in Excel and Minitab for the R&D manager. Assisted with a thermal process validation for a retorted product line, compiling data for the Process Authority filing.

Investigated whey protein–polysaccharide interactions affecting gel strength, preparing and testing 300+ samples using rheometry and texture analysis. Maintained lab inventory and SOPs for 6 analytical instruments, reducing equipment downtime by 30% over two semesters. Performed statistical analysis in JMP for a study co-authored in a regional IFT poster session on high-protein yogurt texture. Trained 4 new undergraduate assistants in lab safety, GLP documentation, and sample preparation protocols.

GPA 3.7/4.0; Dean’s List 6 semesters; minor in Microbiology. Relevant coursework: Food Chemistry, Food Engineering, Dairy Science, Sensory Evaluation, Food Microbiology, Food Law & Regulation. Senior capstone: developed a shelf-stable high-protein cheese snack, placing 2nd in the department product development competition.