Sarah Kirk has over 20 years’ experience in Food Quality and R&D. She brings a deep knowledge of regulatory, technical and practical applications of quality from her broad background in multiple food categories, including Dairy (fluid, cultured and cheese), Cereal, Confectionery, Baking, and Ready-to-Eat foods. Her strengths include root-cause analysis, problem solving, product matching and ideation. She is HACCP Certified, an SQF Practitioner and a PCQI. Sarah is known for her strong advocacy for food safety and quality in the food chain and for her coaching and mentoring of associates. Her formal training includes a bachelor’s degree in Biology and an MS in Food Science from Cornell University.