Kurt Yasenchak

Kurt Yasenchak is a seasoned professional with extensive experience in food science and management. Currently serving as a Scientist and ERG Lead at Campbell Soup Company since February 2018, Kurt has successfully managed transitions and supported divestiture processes. Previous roles include Technical Writer, co-creating ingredient integration plans, and Food Service Manager positions at Temple University, where engagement strategies improved client relations. As Store Manager at GNC, a rapid advancement showcased adaptability and product knowledge, while as Director of Safety and Sanitation at West Chester University, Kurt excelled in operational safety. With a diverse background including experience at Aramark, L.A. Tacos, and Ethnogenesis Foods Inc., Kurt's expertise is complemented by an MBA from Saint Joseph's University and a Bachelor's degree in Food Science from Delaware Valley University.