Jason Jacobs

Jason Jacobs has a strong background in the food industry, with over 20 years of experience. Jason began their career at Whitlock Packaging as a Food Technologist from June 1997 to June 1999. Jason then moved on to Nestlé USA, where they worked as a QA Supervisor from August 1999 to October 2001. Jason then joined Red Gold as an R&D Manager from October 2001 to July 2009. After that, Jason worked at Sensient as a Sr. Food Scientist from July 2009 to May 2013. Most recently, they served as the Vice President of Technical Services at Beech-Nut Nutrition Company from May 2013 to September 2017, and subsequently took on the role of Vice President of QA & Technical Services from September 2017 to present. Jason Jacobs has demonstrated their expertise and leadership throughout their career in the food industry.

Jason Jacobs earned a Bachelor of Science (BS) degree in Food Science from Cornell University, where they studied from 1993 to 1997. In 2011 to 2012, they attended Kansas State University, although the degree obtained and field of study are unknown. Later, from 2017 to 2020, they pursued a Master of Jurisprudence in Food Law at Michigan State University. In terms of additional certifications, Jason obtained a PCQI certification from the American Institute of Baking in February 2019 and an Environmental Monitoring certification from Cornell University in October 2017. While they hold a certification in HACCP, the details of the institution and when it was obtained are currently unknown.