Jan Batz is a seasoned food scientist with extensive experience in the cheese and dairy sectors. Batz served as Principal Scientist at PepsiCo from April 2016 until retirement, and previously held the same title at Kraft Foods from October 2000 to September 2015, focusing on cream cheese, process cheese, natural cheese, and cultured products. Prior roles include Associate Technology Principal/Group Leader and Research Scientist within Kraft Foods, covering both the Meals and Cheese & Dairy Divisions, as well as positions as a Sr. Research Scientist and Sr. Food Technologist at Jacob Suchard/Brach, Inc., specializing in chocolate and confections. Batz holds both a Bachelor of Science and Master of Science in Food Science from the University of Illinois Urbana-Champaign.
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