Krusteaz
Zory Quinde-Axtell has extensive work experience in the scientific research field. Zory started their career as an Assistant Professor/Researcher at Universidad Nacional Agraria La Molina in 1993, where they worked until 2000. In 2004, they joined the same institution as a Researcher/Visiting Professor, and stayed there until 2007. During this time, they also worked as a Researcher at Texas A&M University from January to April 2007. In 2007, they joined Continental Mills as a Scientist II, and steadily progressed to the roles of Sr. Scientist and Principal Scientist, which they currently hold.
Zory Quinde-Axtell earned a Bachelor's degree in Food Industry from Universidad Nacional Agraria La Molina, which was obtained from 1988 to 1992. Later, Zory pursued further education and completed a Ph.D. in Food Science, specifically focusing on Cereal Chemistry, at Washington State University from 2000 to 2004.
Krusteaz
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A 92-Year-Old Company with the Spirit of a Startup. What started in 1932 by an entrepreneurial woman in Seattle named Rose Charters is today one of the most beloved baking mix brands in America, Krusteaz®. Family-owned and operated, we believe in prioritizing people, dreaming big, and always doing the right thing – for our customers and our team members. These are the values that have helped us earn a reputation as a people-first community of makers and innovators, known for integrity, purpose, and a history of inspiring joyful connections. The Krusteaz Company headquarters is located in Tukwila, WA, just outside of Seattle, and products are sold through retail, foodservice, and club store channels throughout the United States. The Krusteaz Company employs 900+ employees and is committed to addressing food insecurity in partnership with Boys & Girls Clubs of America through the “Feeding Great Futures” initiative, as well as work with Food Lifeline, Feeding America and other local non-profit organizations.