Kate Davis
About Kate Davis
Kate Davis is a Senior R&D Scientist at General Mills with extensive experience in product development and food science.
Title: Senior R&D Scientist
Kate Davis is currently a Senior R&D Scientist at General Mills. She joined the company in June 2020. Her responsibilities at General Mills include driving research and development efforts within the organization, particularly in the area of product innovation.
Experience at Walmart
Kate Davis held significant roles at Walmart, where she worked as a Senior Manager of Product Development, Baking and Commodities, from 2019 to 2020 in Bentonville, Arkansas. Prior to this, she served as a Manager of Product Development from 2017 to 2019 in Northwest Arkansas. These roles involved overseeing product development processes and managing projects focused on baking and commodity products.
Educational Background
Kate Davis is well-educated in the field of food science and business. She is pursuing a Master of Business Administration (MBA) from Indiana University - Kelley School of Business, expected to graduate in 2024. She holds a Master of Science in Food Science from the University of Arkansas (2015-2017), and a Bachelor of Science in Food Science from Purdue University (2011-2015).
Internships and Early Career Roles
Kate Davis gained early career experience through various internships and roles. She worked as a Product Development Intern at US Foods in 2015. In 2014, she was a Texturizing Solutions Intern at Cargill Food Innovation Center. Additionally, she served as a Quality Assurance Intern at Awrey Bakeries LLC in 2011. These internships provided her with a broad range of skills in product development and quality assurance within the food industry.
Research Experience
Kate Davis contributed to carbohydrate research for several years at Purdue University's Whistler Center for Carbohydrate Research. She worked as an Undergraduate Researcher from 2012 to 2015. She also served as an Undergraduate Teaching Assistant in Food Processing I from 2013 to 2014. These roles helped to solidify her expertise in food science and research methodologies.