Tommy Haufe possesses a diverse background in food science and technology, supported by a Bachelor's degree from The Ohio State University and a Master's degree from Virginia Polytechnic Institute and State University. Professional experience includes roles as a Quality Assurance Intern at Wendy's International, a Graduate Research and Teaching Assistant at Virginia Tech focusing on the anti-diabetic effects of grape polyphenols, and a series of product and process development positions at companies such as Wornick Foods, Nolia Enterprises, and Mead Johnson Nutrition, where Tommy advanced to the role of Principal Product Development Scientist. Additional internships at Nestle S.A. and a position as a Brewing Laboratory Analyst at Little Creatures further demonstrate a commitment to advancing expertise in food science.
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