Sarah Scott

Sarah Scott is a highly experienced food scientist and quality assurance specialist with a robust background in the food industry. Currently serving as Principal Scientist at Amy's Kitchen since May 2012, Sarah has held multiple roles including Enterprise Sr. Supplier Quality Specialist and Senior Project Lead in Supplier Quality. Prior experience includes quality assurance responsibilities at The Kraft Heinz Company, where Sarah managed KPI tracking, HACCP implementation, and environmental monitoring programs. Sarah's career began at Starbucks Coffee Company, where essential customer service skills were developed. Academic qualifications include a Master's Degree in Food Science from the University of Leeds, a Bachelor of Science in Food Science and Nutrition from San Diego State University, and a recent program on Leading Sustainable Corporations from Saïd Business School, University of Oxford.