Quinn Mitchell

Quinn Mitchell has a diverse work experience that spans various industries. They began their career as a Horticulture Production Assistant at Delaware Valley College from 2011 to 2013. Quinn then worked as a Food Science Intern at McCarty Family Farms, where they conducted tests and created a Secure Milk Supply Plan. They later interned at Penn State Berkey Creamery, where they improved safety procedures and created documentation. In 2016, Quinn worked as a Process Manager at Meyer's Dairy and as a Baker at La Baguette Magique, where they specialized in traditional French breads and pastries. From 2016 to 2018, Quinn worked as a Farmhand/Processor at Mitch-Hill Dairy Farm and Creamery, responsible for tending to animal health and processing milk. Most recently, they have been working at Electralloy since 2018, starting as a Laboratory Technician and progressing to roles such as Assistant Chief Chemist and Chief Chemist. In these positions, Quinn trained lab technicians, reviewed and released analysis results, and upheld accreditations.

Quinn Mitchell began their education at Cranberry Jr/Sr High School from 2005 to 2011. They then attended Delaware Valley University from 2011 to 2013, where they studied Food Science. Following that, Quinn Mitchell enrolled at Penn State University from 2013 to 2015, earning a Bachelor's degree in Food Science. In addition to their formal education, they have obtained certifications in HACCP and ServSafe.