Kaylee Gill
Campbell’s Company
Cherry Hill,NJ
10
years of professional experience
Scientist II leads fresh and frozen bakery products from benchtop development through scale-up and manufacturing. Coordinates 4–6 projects across 5+ sites on expedited timelines, leading 2–3 cross-functional review cycles per product while aligning marketing, regulatory, engineering, nutrition, and sensory partners to meet customer and production requirements. Translates culinary and food science knowledge into products that launch consistently in plant settings.
Work History
Scientist II
10 Years- Oversaw the full commercialization of fresh and frozen bakery products, from benchtop development to scale-up and manufacturing
- Managed concurrent projects across multiple manufacturing sites under expedited timelines, facilitating timely delivery of product launches.
- Collaborated with cross-functional partners in marketing, regulatory, and engineering to ensure products met regulatory and customer standards while maintaining consistent manufacturing capabilities.
Research Chef II
5 Years 5 Months- Managed bench-top development of product samples and supported pilot plant scale up for front-of-funnel innovation projects and base business line extensions
- Developed culinary references and standards that guided flavor development for both line extensions and limited time offerings
- Utilized trend research to support the development of innovation projects and line extensions
- Educated and informed both internal teams and external customers on the culinary, consumer, and CPG trend landscape
- Educated internal teams and external customers on culinary, consumer, and CPG trends to inform innovation strategies
- Represented Campbell’s at culinary demonstrations, customer meetings, video promotions, and digital media interviews to strengthen brand presence
Research Chef
1 Year 4 Months- Developed innovative formulations to enhance product quality and flavor profiles.
- Conducted extensive research to identify market trends and consumer preferences.
- Collaborated with cross-functional teams to optimize production processes and improve efficiency.
Culinary Co-Op
6 MonthsEducation
Bachelor of Professional Studies - Culinary Science
- Graduated with Associates, Baking and Pastry
- May 2015
Skills
Product development
Benchtop formulation
Manufacturing plant scale-up
Culinary applications
Food safety and food science principles
Ingredient functionality
Prototype development
Commercialization strategy
Cross-functional collaboration
Consumer trend analysis
Customer presentations
Regulatory alignment
Stage-gate process
Timeline
Research Chef II
Pepperidge Farm
06.2018 - 11.2023Read More
Research Chef
CCBI
02.2017 - 06.2018Read More
Scientist II
Campbell’s Company
08.2016 - CurrentRead More
Culinary Co-Op
Campbells
08.2016 - 02.2017Read More
The Culinary Institute of America
Bachelor of Professional Studies from Culinary Science
Read More