Extrusion As It Relates To Snack Product Categories – Part 2
- General understanding of limitations of the different extrusion systems.
- General understanding regarding why certain process limitations exist.
Pamela J Forshage
She was Philippine Director and then VP of Technology for Brandy Consumer Foods Group from 1994 to 2014, transitioning to Regional VP of Technology and Innovation for Affiliate Regional Companies adding Quality to her responsibilities in 2016. Starting 2018 she took on the role of Regional Quality and Food Safety VP until start of 2020. Prior to her retirement from URC at the end of 2020, she served as an internal consultant.
She brings with her more than 35 years of experience in the field of Food Science and Technology starting with her stints at Uncle Bens Foods followed by Coca-Cola, PepsiCo Foods International, Frito-Lay and in 1994 as Director of Technology for URC Brandy Consumer Foods Group.
She earned her Bachelors and Masters degrees in Food Science and Technology from Texas A&M University. She is a member of the Philippine Association of Food Technologists, the Institute of Food Technology, the American Association of Quality, the American Chemical Society, and the Product Development Management Association, among others.
She has a vast experience in new product development, process development, food safety, food regulations and quality. She is an avid learner and has completed courses with Harvard Business School, MIT, Michigan State University, Front End of Innovation, PDMA and numerous other professional associations.