Bethany Richardson
About Bethany Richardson
Bethany Richardson is a Food Safety and Quality Product Manager at General Mills and a Chemist I at Sensient Technologies Corporation, with extensive experience in food science and product development.
Current Role at General Mills
Bethany Richardson currently works as a Food Safety and Quality Product Manager at General Mills. Her role involves overseeing the safety protocols and quality standards for various food products. Located in Minneapolis, Minnesota, Bethany's responsibilities include developing and implementing safety measures that ensure the highest quality of food products produced by General Mills. Her expertise in food safety ensures compliance with regulatory standards and minimizes risk to consumers.
Position at Sensient Technologies Corporation
Bethany is also employed as a Chemist I in the Food Colors Group at Sensient Technologies Corporation, based in Milwaukee, Wisconsin. Her work focuses on developing complete color solutions for Consumer Packaged Goods (CPG) companies, particularly in the Baked & Processed Foods sector. Additionally, she is actively involved in the Beverage & Dairy team, concentrating on ready-to-drink (RTD) beverages, yogurt, fruit preps, and frozen dairy products.
Previous Experience
Bethany has held various positions in the food industry. Between 2013 and 2015, she worked as Chemist I at Sensient Technologies Corporation, also in Milwaukee. Prior to that, she served as a Graduate Research Assistant in the Cadwallader Lab at the University of Illinois At Urbana-Champaign from 2011 to 2013. In 2011, she had a brief stint as a Technology and Innovation Intern at FONA International. Moreover, she worked as Beverage Innovation Product Development Co-op at Campbell Soup Company in Camden, New Jersey, for five months in 2010.
Educational Background
Bethany completed her Master of Science in Food Science from the University of Illinois At Urbana-Champaign, which she attended from 2011 to 2013. She earned her Bachelor of Science in Food Science from Clemson University, where she studied from 2007 to 2011. Additionally, she has attended The University of Memphis.
Research and Academic Contributions
During her master's program, Bethany conducted significant research on the characterization and quantification of potent odor-active compounds in beet root products. She served as the blog editor for Science Meets Food while participating in Institute of Food Technologists (IFT) activities as a student. This involvement showcases her commitment to advancing the field of food science through both practical and academic contributions.