Anna Barr is a Product Development Graduate at Bakkavor since September 2022, following an internship in product development at Mondelēz International from September 2020 to July 2021, where involvement in multiple new product development projects and practical experience in the pilot plant were gained. Prior experience includes a summer position at Knotts Bakery serving customers and restocking, and a brief work experience at Pritchitts in R&D and QA, focusing on observing food scientists and conducting basic tests on dairy products. Anna Barr holds an MSci in Food Science and Nutrition (Industrial) from the University of Leeds, completed in 2022, and is a graduate of Regent House Grammar School.
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