Kaylin Salmen

Food technology is the best blend of hard science and something we can’t do without – food. knew early on that this was the field I wanted to spend my career in. Focusing on food innovation and delivering high-quality, safe, and nutritious products, I specialize in bringing creative food solutions to life. My background in Food Science and Chemistry, combined with experience managing product development for major retailers, allows me to develop custom formulations that meet both client expectations and industry regulations. I thrive on balancing technical precision with creative problem-solving, helping clients achieve their product and margin goals.

Simmons Pet Food | Emporia, KS                                                                                                                 2022 – Present

FOOD TECHNOLOGIST

Create custom formulations for clients (CPG companies and big box retailers) as the sole Food Technologist assigned to multiple product lines (over 1M cases/year), from dog and cat to specialty product lines, such as small monkey, marmoset, and big cat as the sole Food Technologist managing exotic species. Carefully balance nutritional requirements of each species, analyzing fatty acids, proteins, carbohydrates, vitamins and nutrients, moisture content, preservatives and additives, pH levels, shelf stability, flavor profile, texture and mouthfeel, and allergen content.

• Work from a menu of private labels for retailers and co-packers, such as Petco and PetSmart, capturing new revenue across multiple product lines. Develop custom products from concept to production ready. 
• Collaborate with 5-6 customers, actively managing projects for 2-3 at a time. Simultaneously focus on quality, safety, and margins, checking products mid-way through development to align look, feel, and package design. 
• Manage one of the company’s largest clients, overseeing all wet canned pet food, from product development to full manufacturing lifecycle. 
• Analyze analytical lab reports, evaluate the vitamin fatty acid contents of each product, and ensure that the formulation aligns with the label. Cooperate closely with engineering teams during each stage of development and production, frequently recommending ingredient adjustments to achieve client product goals. 
• Called out by clients for exceptional attention to detail and anticipating client needs. Helped clients achieve wider margins. 
• Led R&D into sustainable food solutions, recently completing analyses on french fries for low-cost potato sources and invasive species. 

Kansas State University | Manhattan, KS                                                                           

2022

UNDERGRADUATE RESEARCHER

Selected as one of three undergraduate researchers to work in the lab of two well-respected professors with a grant to promote the addition of Kansas sorghum to the diets of students in Kansas State Dining Halls. Objectively ran experiments focused on developing more cost-effective production from the pre-existing formula.

• Scaled-up a sorghum energy bite formula written for home use to the production level of university dining halls.  Presented findings to the Kansas Sorghum Commission at the Kansas Department of Agriculture.

Public Hall | Manhattan, KS                                                                                                                            2021 – 2022 

BAKER

Sole baker in an up-and-coming local coffee shop while working early morning and night shifts. Demonstrated understanding of current food trends and seasonal ingredient availability, successfully increasing sales.

• Ordered ingredients and communicated with management to ensure timely deliveries for the production schedule.
• Multitasked and prioritized the production of current pastries with planning and research for potential new pastries. 
• Maintained organization and cleanliness of the kitchen, helping earn a near-perfect health inspection score.

K-State Center of Child Development | Manhattan, KS                                                                            2020 – 2021 

KITCHEN AID

Served as a Kitchen Aide for the K-State Center for Child Development, providing early childhood care and education programs for more than 240 children aged 1-3. Collaborated efficiently within a team of 8 to ensure all food was prepared and served, providing more than 600 meals/day. Applied and demonstrated many basic nutrition topics and food safety skills learned in class as a kitchen employee.

• Developed many organizational skills to help systematically sort and distribute around 200 meals to students in appropriate time frames.

Bachelor of Food Science with Minor in Chemistry | Kansas State University 2022
Completed upper-level coursework in Quality Assurance (QA/QC), Predictive Microbiology, Food Chemistry and Food Processing, Nutrition Kinetics, Meat Science, Bakery Science, and Principles of HACCP and HARPC.