Holly Curtis
About Holly Curtis
Holly Curtis serves as the Director of the Wellness Group at Nutraceutical Corporation, a position she has held since 2008. She holds a Bachelor of Science in Food Science from the University of Arizona and both a Master of Science in Food Science and a Master of Business Administration from Brigham Young University and the University of Utah, respectively.
Current Role at Nutraceutical Corporation
Holly Curtis serves as the Director of the Wellness Group at Nutraceutical Corporation. She has held this position since 2008, contributing to the company's focus on health and wellness products. Her role involves overseeing the development and management of wellness-related initiatives within the organization, which is based in Park City, Utah.
Previous Experience at Nutraceutical Corporation
Prior to her current role, Holly Curtis worked at Nutraceutical Corporation as the Director of Product Development from 2007 to 2008. During her tenure, she was involved in the creation and enhancement of various product lines, leveraging her expertise in food science to drive product innovation.
Educational Background in Food Science
Holly Curtis studied Food Science at the University of Arizona, where she earned her Bachelor of Science degree from 1984 to 1986. She furthered her education at Brigham Young University, obtaining a Master of Science in Food Science from 1987 to 1991. This educational foundation has equipped her with the knowledge necessary for her roles in product development and wellness.
Business Education and Expertise
Holly Curtis also holds a Master of Business Administration from the University of Utah's David Eccles School of Business, which she completed from 2003 to 2005. This degree complements her technical background in food science, providing her with a strong foundation in business management and strategy.
Work Experience at Brigham Young University
During her time at Brigham Young University from 1987 to 1991, Holly Curtis participated in sensory panel work. This experience involved evaluating food products based on sensory attributes, contributing to her understanding of consumer preferences and product quality.