Kelley Putt is a seasoned food scientist with extensive experience in product development and innovation within the food industry. Previously serving as a Food Scientist II and III at Danone, Kelley led multiple new product launches in the Ready-to-Drink coffee and plant-based creamer sectors, successfully driving substantial cost savings and product commercialization efforts. Additionally, Kelley held various roles at companies such as MOM Brands, Kellogg Company, and ConAgra Foods, focusing on cereal formulations and sensory analysis. Kelley earned both a Bachelor of Science and a Master of Science in Food Science from the University of Wisconsin-Madison and has contributed to the field through positions like President of Rocky Mountain IFT and a member of the WAA - Mile High Chapter Board.
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