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Janet Sprouse has a diverse background in the food industry, with over 30 years of experience in research and development. Janet currently serves as the Research and Development Director at Chelsea Milling Company. Prior to this, they held the same role at Kahiki Foods.

Janet has also worked at Donatos, where they were the Executive Director of Research & Development. During their time there, they were responsible for establishing the R&D Department and developing commercially viable products. Janet successfully launched innovative menu items and led the ideation, development, testing, and implementation of on-trend products.

Before joining Donatos, Janet worked at Hardee's Food Systems as the Director of Menu Development. Janet led a team in creating menu items for the franchise chain and collaborated with franchise partners to develop brand-centric offerings.

Janet began their career at Domino's Pizza as a Senior Project Manager. Janet leveraged consumer research to develop new pizza toppings and dough formulations. Janet also oversaw production efforts across multiple plants, ensuring consistency and quality for all products.

Overall, Janet Sprouse has a strong track record of driving innovation, developing successful menu items, and leading research and development efforts in the food industry.

Janet Sprouse has a Bachelor of Science (BS) degree in Food Science & Human Nutrition from Michigan State University. Additionally, they also hold a Master of Science (MS) degree in Food Science & Human Nutrition from the same institution. The specific start and end years of their education are not provided.