ÂÜÀòÂÒÂ×

Mandee Hallman-Wieand, CFS has extensive experience in the food industry. Mandee started their career as a student at Penn State University, where they worked at the Center for Food Innovation, conducting sensory taste panels for various food retail and food service companies. Mandee then joined the Philadelphia Cricket Club as a Food and Beverage Manager, overseeing restaurant operations and managing staff. After that, they worked at Drexel University as a Graduate Research Assistant, assisting with product development projects and preparing class materials. Mandee later joined Eggland's Best, LLC, where they held multiple roles including Quality Assurance Chemist, Food Scientist and Quality Assurance Manager, and currently serves as the Director of Food Science and Laboratory Services. In these positions, they were responsible for managing food safety and quality, conducting laboratory tests, and leading a team of scientists. Overall, Mandee Hallman-Wieand has a strong background in food science and quality assurance.

Mandee Hallman-Wieand, CFS, has a Master's Degree in Food Science from Drexel University, which they obtained from 2015 to 2017. Prior to that, they earned a Bachelor of Science degree in Hotel, Restaurant and Institution Management from Penn State University between 2007 and 2011. In addition to their academic achievements, they have obtained several certifications in the field of food science. These include being a Preventive Controls Qualified Individual (PCQI) from the Food Safety Preventive Controls Alliance (FSPCA) in June 2019, a Certified Food Scientist (CFS) from the Institute of Food Technologists (IFT) in August 2018, and an Implementing SQF Systems certification from the SQF Institute in February 2018. Mandee also completed a Certified HACCP Training Course from the International HACCP Alliance in January 2018.