Savannah Jensen
About Savannah Jensen
Savannah Jensen is a Senior Manager of Food Safety & Quality Systems at Spectrum Brands, Inc., with over a decade of experience in food safety and quality assurance. She holds a Master of Science and a Bachelor of Science in Animal Sciences from the University of Illinois at Urbana-Champaign.
Work at Spectrum Brands
Savannah Jensen has been employed at Spectrum Brands, Inc. since 2021, currently holding the position of Senior Manager, Food Safety & Quality Systems. In this role, she oversees the implementation and management of food safety and quality systems. Prior to her current position, she served as Food Safety & Quality Systems Manager at the same company from 2020 to 2021. Her tenure at Spectrum Brands has been marked by her focus on ensuring compliance with food safety regulations and enhancing quality assurance processes.
Education and Expertise
Savannah Jensen earned her Master of Science (M.S.) in Animal Sciences from the University of Illinois at Urbana-Champaign, where she studied from 2007 to 2009. She also holds a Bachelor of Science (B.S.) in Animal Sciences from the same institution, completed from 2003 to 2007. Her academic background in animal sciences provides her with a solid foundation for her work in food safety and quality assurance.
Background in Food Safety and Quality Assurance
Savannah Jensen has extensive experience in food safety and quality assurance. Before joining Spectrum Brands, she worked at Nikken Foods USA, Inc. as Manager of Food Safety & Regulatory from 2016 to 2020. She also held positions at Bissinger's Handcrafted Chocolatier as Food Safety & Quality Assurance from 2013 to 2016, and at Smithfield Farmland as Quality Assurance from 2010 to 2012. Additionally, she served as a Research Specialist at NC State University for nine months in 2010.
Research Experience
Savannah Jensen began her research career as a Graduate Research Assistant at the Meat Science Laboratory at the University of Illinois at Urbana-Champaign from 2007 to 2009. This role allowed her to gain valuable insights into meat science, contributing to her expertise in food safety and quality systems in her subsequent positions.