Mark Seyfert

In my current position, I have worked with procurement to identify over $100,000 in savings for my company while improving the safety and quality of associated ingredients. Work with suppliers to one of our plants has increased LEAN efficiencies from <20% to greater than 80%. Invited to present an educational session at 2010 Reciprocal Meats Conference in Lubbock, TX on Practical Applications in Meat Color Research Multi-faceted job that involves interaction with marketing (product label design and approval

Focus on new product development. Create new products for the retail marketplace, enhance existing items, and reformulate products to optimize customer perception, investigate shelf life and optimal handling strategies. Many new products released in retail market channels. Items included refrigerated precooked proteins, refrigerated vegetable based side dishes, frozen breakfast items I was promoted after just 1 year on the job from Food Tech to Sr. Food Tech.

I oversaw Kansas State University Meat Color and Chemistry Research Laboratories. Managed research schedule of labs Assisted with graduate student research projects and lead investigator on research projects. Research included color, microbial, and sensory research. I was a supervisor of 5 undergraduate workers. Assisted with teaching of university lecture and laboratory classes Interacted with meat companies to secure funding of research, perform experiments at their processing plants and facilities, and

Outstanding MS Thesis Award, Gamma Sigma Delta MS research was result of an $80,000 competitive research grant.

Manhattan, KS US