Robert Mulligan

Robert Mulligan has a diverse work experience in the food industry. Robert is currently working as a Senior Food Scientist at Motif FoodWorks since 2022. Prior to this, they worked at Keurig Dr Pepper Inc. from 2019 to 2022, where they held the position of Associate Scientist and Sensory Technician II. In their role at Keurig Dr Pepper Inc., they conducted quantitative sensory panel methodologies, overhauled the internal sensory panel testing program, and oversaw consumer sensory tests.

Before joining Keurig Dr Pepper Inc., Robert worked at ImprovBoston as a Resident Cast Member and Producer from 2017 to 2020. Robert also worked at Senopsys LLC from 2014 to 2018 as a Formulator & Sensory Panel Leader, where they applied food science principles to create and optimize formulas with effective taste masking systems for pharmaceuticals.

Robert's earlier experience includes working at Concord Foods as a Food Technologist from 2012 to 2014. In this role, they monitored production, executed the transition of new products to full production, and developed formulas for reworking products to prevent material wastage. Prior to this, they worked as a Food Science and Quality Assurance Intern at Food Should Taste Good in 2011, where they performed daily testing for finished products and organized sensory panels.

In addition to their food industry experience, Robert also worked as a Residential Assistant at Framingham State University from 2008 to 2011.

Robert Mulligan earned a Bachelor's Degree in Food Science and Technology from Framingham State University, where they studied from 2007 to 2011. Prior to that, they attended Abington High, although the specific dates and degree information are unavailable. In terms of additional certifications, Robert obtained the following qualifications: ServSafe Food Handler from ServSafe in August 2022, Q Arabica Grader from the Coffee Quality Institute in November 2019, SQF Practitioner from NSF International in February 2013, and HACCP Manager from NSF International in May 2013.