Ray Carroll

Ray Carroll
Director of Research and Innovation Portion Pack
Keurig Green Mountain

http://www.keuriggreenmountain.com/Sustainability/Overview.aspx

Ray Carroll is the Director of Research and Innovation at Keurig Green Mountain in Burlington, MA. Ray manages a team that develops new beverage products for Keurig single serve beverage systems and is currently working to develop a recyclable K-cup portion pack. Prior to joining Keurig, he was Director of Thermal Processing / Food Safety at The Campbell Soup Company in Camden, NJ, USA. Ray managed a team of thermal processing specialists who developed processes for retorted products, aseptic products and pasteurized acid and acidified foods for Campbell’s worldwide. He has experience in Process Engineering, Packaging and Process Research and Development at Campbell’s as well. He has broad experience in the Food industry, having held engineering and R&D positions with Pepsi Cola, Reckitt and Coleman, Tetra Pak and General Foods. Ray holds a Bachelor’s Degree in Chemical Engineering from Manhattan College in NY, a Masters in Food Process Engineering from Illinois Institute of Technology in Chicago, and has completed coursework toward a PhD in Food Engineering at Rutgers University in New Jersey. Ray served as past Chairman of the New Processing and Packaging Technology Strategic Committee of the Grocery Manufacturers Association, as a member of the Technical Advisory Committee at The National Center for Food Safety and Technology in Chicago, Illinois and as a member of the Advisory Council at the Joint Institute for Food Safety and Applied Nutrition in College Park, Maryland. He is a Professional Member of the Institute of Food Technologists, the Institute for Thermal Processing Specialists and the American Institute of Chemical Engineers.