Scott E. Baker

Scott E. Baker has a diverse work experience in the food and manufacturing industry. Scott E. is currently working as a Food Scientist at MyFOREST Foods since May 2023. Prior to that, they worked at Lactalis Heritage Dairy as a Senior Scientist in Product Development for Cheese from November 2021 to February 2023. Before that, they held positions at The Kraft Heinz Company, starting as an Associate Scientist from June 2017 to May 2019. Scott E. then progressed to a Scientist in Product Development for Natural Cheese from May 2019 to November 2021, during which they received awards and led technical trainings on Natural Cheese. Additionally, Scott has interned at Schreiber Foods as an R&D Intern in Natural and Processed Cheese in 2016, and at Sea Breeze as a Food Science/Regulatory Intern in 2015. Scott E. has also worked as a Summer Camp Counselor at Camp Lokanda in 2014 and as an Assembly Technician at Generant Co Inc. in 2013. Scott started their career as a Counselor in Training at Camp Lokanda in 2012.

Scott E. Baker earned a Bachelor's Degree in Food Science and Technology with a minor in Biochemistry and Molecular Biology from Penn State University. Scott E. pursued this degree from 2013 to 2017.