Jonathan Glaser
About Jonathan Glaser
Jonathan Glaser is an R&D Scientist II at General Mills in the Greater Minneapolis-St. Paul Area with a background in food science and culinary management.
Current Title and Role
Jonathan Glaser is currently serving as an R&D Scientist II at General Mills. He is based in the Greater Minneapolis-St. Paul Area, where he contributes to the development and enhancement of food products. His role involves significant research and development efforts, particularly focusing on innovative food solutions.
Professional Experience at SunOpta
Jonathan Glaser worked at SunOpta as a Senior Food Scientist from 2018 to 2020. During his tenure, he leveraged his expertise in food science to drive the development of new food products. His role was pivotal in ensuring product quality and innovation within the Greater Minneapolis-St. Paul Area.
Past Role at The Kraft Heinz Company
From 2015 to 2018, Jonathan Glaser was employed as a Culinary Associate Manager at The Kraft Heinz Company in Glenview, IL. In this position, he was responsible for managing culinary projects and ensuring the successful execution of food product strategies over a span of three years.
Early Career and Education
Jonathan Glaser began his career at Chef Fredy Cuisine as a Sous Chef from 2009 to 2011. He then transitioned to roles in food innovation and management, including positions at Pampered Chef and Jewel-Osco. He holds a Bachelor's degree in Marketing from Winona State University and a Culinary Certificate in Professional Cookery from Kendall College. His educational background provides a strong foundation in both culinary arts and business marketing.
Achievements and Contributions
Jonathan Glaser has made noteworthy contributions to the field of food science and product development. At General Mills, he developed a new line of gluten-free products that received favorable feedback from consumers. He also presented his research findings on food preservation techniques at the 2022 Institute of Food Technologists Annual Meeting. Additionally, he holds a patent for a novel food processing method that enhances flavor retention in packaged foods and volunteers as a mentor for aspiring food scientists through the Minnesota Food Technologists Association.