Dot joined the Food Innovation Center at Rutgers University in 2012 as an R&D Specialist.
Dot has over 30 years of experience in the food industry. She has worked in leadership positions in Product Development and Quality Assurance at major global food companies, including Campbell Soup and Kraft General Foods. During the course of her career at Campbell’s, Dot led the development work on all Campbell’s Soup brands, included Red & White, Chunky, and Select Harvest Soups; Pace and Prego Sauces, V8 beverages; and foodservice frozen soups and entrees. She has developed and commercialized several successful new product lines both in the US and internationally. Dot served as the company’s first business quality leader, a liaison position between the business unit, R&D and manufacturing in a role that established quality processes and protocols for both internal operations and at co-manufacturers.
Dot started her career at General Foods as a food technologist and supported the development and introduction of RTE Jell-O Puddings and Crystal Light powdered soft drinks as well as supporting the existing Refreshment Beverage brands.
Dot is an Institute of Food Technologists Certified Food Scientist and received a BS in Nutrition from the University of Delaware and completed the course work for a MS in Food Science at Rutgers University.