James R. Nasella, M.S.
About James R. Nasella, M.S.
James R. Nasella, M.S., serves as the Director of Supply Chain Quality at Glanbia Nutritionals. With extensive experience in food safety and quality management, he has held significant roles at companies such as Primient and Tate & Lyle, and has a strong academic background in food safety and culinary science.
Current Role at Glanbia Nutritionals
James R. Nasella serves as the Director of Supply Chain Quality at Glanbia Nutritionals since 2022. In this role, he oversees quality assurance processes and ensures compliance with food safety standards. His responsibilities include developing strategies to enhance supply chain quality and implementing best practices across the organization.
Previous Experience at Primient
Prior to his current position, Nasella worked at Primient as the Global Quality and Food Safety Manager for a period of four months in 2022. In this role, he focused on maintaining food safety protocols and quality assurance measures within the organization.
Career at Tate & Lyle
From 2016 to 2022, Nasella held the position of Global Food Safety and Quality Manager at Tate & Lyle in Hoffman Estates, Illinois. His tenure at Tate & Lyle involved managing food safety initiatives and ensuring high-quality standards across the company's operations.
Educational Background and Expertise
James R. Nasella holds a Master of Science in Food Safety from Michigan State University, where he also completed the Institute for Food Laws and Regulations Certification from 2012 to 2014. He earned a Bachelor of Science in Culinary Science with a Minor in Culinary Arts from Drexel University from 2007 to 2011. His academic background is complemented by specialized knowledge in food microbiology and expertise in developing food safety policies, including Non-GMO and Organic food standards.
Teaching Experience at Drexel University
Nasella has a history of involvement in academia, having served as an Adjunct Faculty Member at Drexel University from 2012 to 2013, where he taught 'Fundamentals of Korean Cuisine.' He also worked as a Teaching Assistant for the same course in 2010. His experience in education reflects his commitment to sharing knowledge in food safety and culinary science.