Emily Rotvold
About Emily Rotvold
Emily Rotvold is the In-Context Experimentation Product R&D Lead at General Mills, with over 7 years of experience in product research and development in the food industry.
Title
Emily Rotvold is the In-Context Experimentation Product R&D Lead at General Mills. She has been with the company since March 2016.
Education and Expertise
Emily Rotvold holds a Bachelor of Science (BS) in Food Science and Food Safety from North Dakota State University, where she studied from 2010 to 2014. She specializes in in-context experimentation within the food industry and has a robust background in quality assurance and laboratory techniques.
Professional Experience at General Mills
Emily Rotvold joined General Mills in March 2016 as the In-Context Experimentation Product R&D Lead. With over 7 years of experience in product research and development, she has significantly contributed to the company's efforts in product innovation and in-context testing.
Previous Laboratory Roles
Before joining General Mills, Emily Rotvold worked in various roles related to food science and safety. She began her career as a Lab Assistant at North Dakota State University from 2011 to 2014. She then worked as a QA Lab Intern at Dakota Growers Pasta Company for 3 months in 2013, followed by a 5-month stint as a Contract Lab Technician at Cargill in 2014. In 2015, she returned to Dakota Growers Pasta Company as a Quality Assurance Technician for a year in New Hope, MN.
Background in Quality Assurance
Emily Rotvold has a strong background in quality assurance, a critical aspect of her roles at Dakota Growers Pasta Company and Cargill. Her experience in quality assurance and laboratory techniques has equipped her with the skills necessary to ensure product excellence and safety in her current role at General Mills.