Colleen M Trater from 12 Shingle Oaks Dr, Glen Carbon, IL 62034, age 44

Colleen Trater Phones & Addresses

12 Shingle Oaks Dr, Glen Carbon, IL 62034
Kirkwood, MO
Murphy, TX
Manhattan, KS
Dallas, TX
Hardtner, KS

Work

Company:

Solae, llc
Apr 2012
Address:

Greater St. Louis Area
Position:

Sr. project leader

Education

Degree:

MS
School / High School:

Kansas State University
1998 to 2004
Specialities:

Food Science

Skills

Ingredients • Food Science • Product Development • Food Industry • Food • Meat • Food Processing • Food Technology • Food Safety • Sensory Evaluation • Food Manufacturing • Food Service • Flavors • Dairy • Haccp • Cross Functional Team Leadership

Ranks

Certificate:

Pmp (Project Management Professional) Certification

Industries

Food Production

Resumes

Project Management Office Leader

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Location:

12 Shingle Oaks Dr, Glen Carbon, IL 62034

Industry:

Food Production

Work:

Solae, LLC - Greater St. Louis Area since Apr 2012
Sr. Project Leader
Solae, LLC Aug 2010 - Apr 2012
Project Leader
Solae, LLC Mar 2008 - Aug 2010
Research Investigator
Solae, LLC Mar 2007 - Mar 2008
Senior Research Associate
Advance Food Company Sep 2004 - Mar 2007
Food Technologist II

Education:

Kansas State University 1998 - 2004
MS, Food Science

Skills:

Ingredients
Food Science
Product Development
Food Industry
Food
Meat
Food Processing
Food Technology
Food Safety
Sensory Evaluation
Food Manufacturing
Food Service
Flavors
Dairy
Haccp
Cross Functional Team Leadership

Certifications:

Pmp (Project Management Professional) Certification
6 Sigma Green Belt Certified

Us Patents

Tofu Hydrated Structured Protein Compositions
view source
US Patent:

20090123629, May 14, 2009
Filed:

Aug 1, 2008
Appl. No.:

12/184983
Inventors:

Michael Chin An Chang - Seoul, KR
Colleen Trater - Glen Carbon IL, US
Assignee:

SOLAE, LLC - St. Louis MO
International Classification:

A23J 3/16
A23L 1/05
A23L 1/29
US Classification:

426573, 426634, 426656, 426643, 426644, 426647, 426646, 426519
Abstract:

The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.

Colleen M Trater