Leann Barden, PhD

Providing troubleshooting help at all stages of R&D from ideation and benchtop work to production and brand maintenance for companies of all sizes across broad range of shelf stable and perishable categories.

Developing and commercializing clean-label OTC products. Supported the sale of the brand to P&G.

As first full-time hire, led most project management aspects of product development, equipment selection and design, process development, external manufacturing for startups, supply chain continuity, regulatory, protection of IP, technical presentations for funding rounds, and team growth in addition to developing strategic plans, business values, etc. for a company focusing on plant-based seafood.

• Continued all duties listed under Manager section • Implemented R&I COVID strategy to maintain speed without sacrificing employee mental or physical health • Troubleshooted commercialization challenges on a bootstrap budget, enabling market launches far faster than industry average; enabled new B2C strategy to improve consumer insights and even faster speed-to-market • Created Sensory function—standardized methods, established a panel for formal reviews, trained cross-functional stakeholders on best practices, synced strategy with Consumer Insights, and managed/negotiated 3rd-party contracts • Led R&I in first company-wide cost-out committee, overdelivering savings target by 40% in first year • Executed all company patent searches and advised on freedom-to-operate; coached direct reports on filing company’s first Invention Disclosure Forms (IDF) and patents to protect company IP; negotiated/executed NDA’s • Directed R&I commercialization of new product platform (bars and nut butters in multiple flavors) to deliver top-line growth across multiple B2B and B2C channels and developed platform strategy for future launches • Introduced Research Innovation Time, generating several sustainable packaging and ingredient research projects • Optimized stage-gate process through multiple iterations to best serve changing needs and growing stakeholders • Piloted new Inclusive Job Descriptions with HR team

• Built Research function—set a mission/vision for, and created/directed, ingredient, packaging, processing, shelf life, and nutrition research across company’s global bar (adult, kids, Layers, and TIG), nut butter, oat cup, and pipeline innovation, often by leveraging Design Thinking tools • Hired and managed direct reports and sub reports in projects addressing both current technical challenges and future white space to unlock future innovation, achieve continuous improvement, and grow the bottom line • Fostered and developed team of diverse backgrounds and educations; grew direct reports through promotions • Provided opportunities for team to lead their own projects; created safe space for ownership and failing forward • Served first 2 weeks in Customer Service to champion customer-centric culture

• Working to create networking and learning opportunities to engage and develop YP's associated with the fats and oils community • Reviewer for the international, peer-reviewed Journal of the American Oil Chemists' Society • Volunteered on several award committees and served as a session chair/organizer for the Lipid Oxidation and Quality Division • Coached the Student Interest Group through launching an app designed to enrich participation at the 2017 on Annual Meeting • Implemented first webinar (soon to be a regular series), which lead to an immediate increase in YP membership enrollment • Chaired the Young Professionals' planning committee for a 2018 Hot Topics session on Diversity and Inclusion (proposal accepted for the annual meeting)

• Responsible for long-term research and filling the innovation pipeline across entire company portfolio, including sauces, dressings, cheese, nuts, and frozen meals. Projects focued on both applied basic research and new product development • Protected novel ideas through IDF's and patents • Lead multiple projects and research platforms in a fast-paced, cross-collaborative environment with focused budgets • Engaged in global knowledge transfers to rapidly advance best practices and research within the company • Leveraged broad food science expertise in chemistry, microbiology, and packaging with a particular focus on lipid oxidation • Filed US patent (PCT/US2017/068904) Improved Oxidative Stability of Oil-In-Water Emulsions Using Natural Stabilizers on 12/29/2017 as lead author

• Subject Matter Expert in Central Research for fats and oils • Responsible for supporting immediate research needs in a variety of product categories, especially peanuts, sauces, and dressings • Volunteered for or led numerous company initiatives, including university recruiting and Young Women's Leadership Charter School

• Doctoral dissertation on lipid oxidation in low-moisture foods (e.g. crackers) • Research funded by a USDA National Needs Fellowship, which included a public policy emphasis, providing me with an understanding of both academic research and public policy in the U.S. (and some foreign trade policy) • Mentored an undergraduate researcher in the lab (two years)

• Replicated the method for developing rosmarinate esters that was developed by Dr. Pierre Villeneuve's lab UMR IATE, CIRAD. These antioxidative esters were used in my doctoral research • Synthesized an experimental rosmarinate ester with one unsaturated group (R = 18:1) • Travel funded by USDA National Needs Fellowship grant for which I was the primary author

Recipient of a USDA Fellowship; special emphasis on lipid chemistry and food policy

Took graduate-level courses through both the food science and chemical engineering departments

Graduated with distinction and earned the Leadership Certificate through the College of Agricultural and Life Science. UW-Madison offers "certificates" instead of academic minors.