Jessica Brand
About Jessica Brand
Jessica Brand is an R&D Scientist II at General Mills, with a background in food science and extensive experience in the food industry, including roles at The Kraft Heinz Company and internships at Ferrara Candy Company and FONA International.
Company
Jessica Brand is currently working at General Mills as an R&D Scientist II. She joined the company in April 2020, where she focuses on developing new food products and improving existing ones. General Mills is known for its wide range of food products and Brand's role is integral to the company's research and development efforts.
Title
Jessica Brand holds the title of R&D Scientist II at General Mills. In this capacity, she is responsible for various research and development projects, leveraging her expertise in food science.
Education and Expertise
Jessica Brand studied Food Science at the University of Wisconsin-Madison, earning a Bachelor of Science (B.S.) degree from 2012 to 2016. She also participated in an international study program at the University of Queensland, which broadened her global perspective on food science.
Background
Jessica Brand's career began with internships at FONA International and Ferrara Candy Company, where she focused on confectionery applications and research and development. At the University of Wisconsin-Madison, she served as Food Science Club President and worked as an Undergraduate Research Assistant, contributing to academic publications. She then joined The Kraft Heinz Company, first as an Associate Food Scientist from 2016 to 2018, and later as a Food Scientist from 2018 to 2020.
Achievements
Throughout her career, Jessica Brand has made significant contributions to food science. While at The Kraft Heinz Company, she worked on developing and improving food products. As Food Science Club President at University of Wisconsin-Madison, she led various student initiatives and events. Her research experience as an Undergraduate Research Assistant resulted in contributions to academic publications. Additionally, her internships at FONA International and Ferrara Candy Company provided her with valuable experience in confectionery applications and research and development.