1. PAMELA SCHOENSTER 901-275-9266
Biography pschoenste@aol.com
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Professional Summary
Pamela is an Executive Consultant specializing in Process/Natural Cheese, Cheese Powder/Dry Blending, Cheese Sauce
development in the ingredient and finished food sector. In her capacity at Kraft Food Ingredients she worked for over 15
years in product development/applications, 2 years in operations management and 2 years in marketing/business
management. This experience yielded an individual with a keen understanding of process cheese manufacture and end
user market needs.
Representative Clients:
 Process Cheese Manufacturers
 Spray Dry Cheese/Dry Blenders
 Soup/Sauce Kettle Operations
Career Titles:
 Senior Marketing/Business Manager
 Operations Manager
 Associate Principle Scientist
 Project Leader, Product Development
 Director Technical Services
 Quality Assurance Manager
 Quality Assurance Supervisor
Education:
 M.S. Food Science, LSU
 B.S. Animal Science/Business, Berry College
Certification/Workshops:
 HACCP Certification
 Better Process Cheese School, Processing Controls
for Shelf Stable Pasteurized Process Cheese
Product Manufacture, University of Wisconsin-
Madison, 2009
 Workshop in Food Flavor Encapsulation, Reaction
Flavors and Analysis, University of Minnesota
Department of Food Science & Nutrition, 1993
 Certified Retort Operator, Better Processing
School, Louisiana State University 1986
Areas of Expertise:
 Process and Natural Cheese
 Cheese Powder and Dry Blending
 Formulating and manufacture of finished products
using Process/Natural and Cheese Powders
 Formulation cost optimization
 Formulation health and wellness optimization
 Training/mentoring young scientists
 Raw Material and Finished Product Specification
development
 Product grading and application development to
support grading
 Basic Operation support
 Productivity ideation
 Support scale up and commercialization processes
 Quality issue investigation to determine root cause
and corrective action
 General business organization
 Development of features and benefit sheet to support
sales
 Technical Sales calls
 Innovative thinking and application
Industry/Functional Experience-sample
 Process Cheese Manufacturers
 Dry Blenders/Seasoning Operations
 Kettle Operations
 Appetizer/Frozen Applications