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Pamela J Stanyon

from Morrisville, VT
Age ~62
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Also known as:
Pamela Jean Stanyon, Pamela Moresco Mario Stanyon, Pamela J Burns, Pamela Stanyon Burns, Burns Pamela Jean Stanyon, Burns Pam Stanyon, Pamela S, Pam Stanyon Burns, Pamela Jean S, Pam Burns
Phone and address:
113 Spring Hill Rd, Morrisville, VT 05661
(269) 599-0763
Related to:
Robert Goodwin, 81Robert GoodwinApril White, 46
Connected to:
David R Stanza, 69Marilyn B Stanza, 88Amanda L Stanzel, 42Marsha A Stanzel, 77Michelle M Stanzel, 49Virginia A Stanzel, 41Olivia D Stanzer, 37Sally A Stanzer, 86Cathleen A Stanziale, 45Kimberly A Stanziani, 48

Pamela Stanyon Phones & Addresses

  • 113 Spring Hill Rd, Morrisville, VT 05661 (269) 599-0763
  • Morristown, VT
  • Delton, MI
  • 4060 12Th St, Kalamazoo, MI 49009
  • Murray, UT
  • Midvale, UT

Work

Company: Keurig green mountain, inc. Oct 2015 to Feb 2019 Position: Senior manager global beverage development

Education

Degree: Master of Science, Masters School / High School: University of Tennessee, Knoxville 1985 to 1987 Specialities: Nutrition, Food Science

Skills

Food Safety • Cross Functional Team Leadership • Consumer Products • Food Science • Product Innovation • Hazard Analysis and Critical Control Poi... • Management • Chocolate • Competitive Analysis • Product Development • Sensory Evaluation • Food Processing • Training • Flavors • Leadership • Food Chemistry • Food Technology • Dairy • Strategy • Nutrition • Quality System • Lean Manufacturing • Fast Moving Consumer Goods • Continuous Improvement • Gmp • Food Manufacturing • Customer Insight • Commercialization • Snacks • Food Industry • Start Ups • Ingredients • Haccp • Food • Supply Chain • Food and Beverage • R&D • Manufacturing

Interests

Gourmet Food and Wine Pairings • Organic Gardening

Industries

Consumer Goods

Resumes

Resumes

Pamela Stanyon Photo 1

Chief Operations Officer

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Location:
113 Spring Hill Rd, Morrisville, VT 05661
Industry:
Consumer Goods
Work:
Keurig Green Mountain, Inc. Oct 2015 - Feb 2019
Senior Manager Global Beverage Development
Butternut Mountain Farm Oct 2015 - Feb 2019
Chief Operations Officer
Keurig Green Mountain, Inc. May 2013 - Sep 2015
Senior Manager R and D Cold Beverage Deployment
Green Mountain Coffee Roasters Dec 2011 - Apr 2013
Innovation Manager R and D
Conagra Foods 2010 - Nov 2011
Research and Development Manager
Education:
University of Tennessee, Knoxville 1985 - 1987
Master of Science, Masters, Nutrition, Food Science Cornell University 1981 - 1985
Bachelors, Bachelor of Science, Nutrition
Skills:
Food Safety
Cross Functional Team Leadership
Consumer Products
Food Science
Product Innovation
Hazard Analysis and Critical Control Points
Management
Chocolate
Competitive Analysis
Product Development
Sensory Evaluation
Food Processing
Training
Flavors
Leadership
Food Chemistry
Food Technology
Dairy
Strategy
Nutrition
Quality System
Lean Manufacturing
Fast Moving Consumer Goods
Continuous Improvement
Gmp
Food Manufacturing
Customer Insight
Commercialization
Snacks
Food Industry
Start Ups
Ingredients
Haccp
Food
Supply Chain
Food and Beverage
R&D
Manufacturing
Interests:
Gourmet Food and Wine Pairings
Organic Gardening

Publications

Us Patents

Method Of Preventing Staling In Baked Goods

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US Patent:
20100015295, Jan 21, 2010
Filed:
Jul 20, 2009
Appl. No.:
12/505661
Inventors:
Olav M. Haas - Paw Paw MI, US
Glenn Quinlan - Battle Creek MI, US
Brianna Kay - Durham NC, US
Pamela J. Stanyon - Delton MI, US
Jeffrey M. Paxhia - Battle Creek MI, US
International Classification:
A21D 15/08
A21D 13/00
A23G 1/54
US Classification:
426 94, 426303
Abstract:
Disclosed is method for enhancing the shelf life of a baked good. Shelf life is defined as maintaining the % moisture, water activity, and organoleptically perceived tenderness and moistness of the baked good while preventing drying out and hardening of the baked good during storage at room temperature. In the disclosed method the baked good, preferably as it comes out of the baking apparatus, is topically coated with a primary lipid-based coating oil on all surfaces. The primary lipid-based coating oil, which is largely a solid at room temperature, is applied at a temperature above its melting point. The primary lipid-based coating oil preferably has a solid fat content at 20 C. of at least 68%. The baked good is then allowed to cool permitting the primary lipid-based coating oil to penetrate the baked good and to solidify. The coated baked good is then coated with a secondary lipid-based coating comprising a compound coating or a chocolate coating. The baked good treated as described has a shelf life of at least 4 months at room temperature, more preferably at least 6 months and most preferably at least 8 months.

Low Or No Fat Granola Cereal Mix And Process

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US Patent:
54138051, May 9, 1995
Filed:
Aug 31, 1992
Appl. No.:
7/938186
Inventors:
Phillip Delpierre - Kalamazoo MI
Pamela J. Stanyon - Battle Creek MI
Charles R. Eldred - Bellevue MI
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 118
US Classification:
426620
Abstract:
Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% other cereal ingredients including 5% to 20% crisp rice, 5% to 20% rolled grains and up to 20% cereal flour. Optionally from 1% to 5% maltodextrin is added to tackify the product.
Control profile
Pamela J Stanyon from Morrisville, VT, age ~62 Get Report