Shima Shayanfar

Established and implemented strategies for formulation development and unraveling multifaceted problems in health and sport nutrition globally

Led strategizing short/long term innovation roadmap from concept to commercialization through cross-functional team work with marketing, sales, logistics, finance and operation to advance R&D projects with differentiation in plant-based food category

- Led and harmonized global product stability and technical consultation to General Mills - Nestlé joint venture (CPW) worldwide (+150 simultaneous projects) - Food safety captain for EPIC products (meat snacks) in General Mills Food Safety Council and verification of GMI food safety policies - Quality risk assessment of products over processing, storage and transportation through leveraging predictive models

- Led R&D projects on innovation in Snacks and Cereal through partnership with marketing, operation, logistic, ingredient suppliers and contract manufacturer - Developed and launched Nature Valley snacks with respect to CFD design principles and optimal stability over shelf-life - Identified cost saving opportunities and implemented the changes to stretch the margin in snacks without compromising the quality and stability (e.g. $4MM savings on Nature Valley reformulation) - Design and managing shelf life and challenge studies to ensure quality in the life-cycle of General Mills products with respect to formulation, manufacturing, supply chain and logistics that affect quality of Snacks, which includes national and international brands such as Nature Valley, Pillsbury, Fiber One, Protein One, Bugles, Yoki snacks, Chex Mix, Betty Crocker, Gardetto's, Fruit snacks, Larabar, Food Should Taste Good, Annie's, and EPIC meat products.

eBeam processing and molecular analysis of spoilage organisms, pathogens and packaging polymers Thesis: Molecular Responses of Non-O157 Shiga Toxin-Producing E.coli (STEC) on eBeam treated Strawberries

- Designed and conducted feasibility studies on application of biomarkers for enhanced traceability in supply chain (Farm to Fork) - Performed investigation into improving safety validation in grain-flour pathway - Identified the distribution of Vomitoxin (DON) in different fractions of grains during milling and in grains of different origins and assessing the risk associated with each faction

Introduced and validted a model to inhibit light induced oxidation in dairy products stored in transparent packaging.

Identified the factors (ingredient, processing, storage) affecting texture over time in shelf stable baked goods

Molecular analysis of non-O157 Shiga toxin producing E.coli on eBeam treated strawberries