Scott Wise Joins Product Development Team
(May 21, 2007 …Fenton, Missouri) Fleischmann’s Yeast has added a new team member to its technical development group. Scott Wise, product development specialist, joined the company after graduating from the American Institute of Baking on May 16.
“Our team has more than 100 years of combined experience, and that experience is extremely valuable, yet at the same time, it is important to plan for the future. We felt that it was important to bring in a talented bakery scientist graduate to help bring fresh, new ideas to our innovations,” said William McKeown, vice president of marketing, business development and technical development.
Before joining Fleischmann’s Yeast, Scott attended Kansas State University in Manhattan, Kansas. After graduating with a Bachelor of Science in Bakery Science and Management, Scott was awarded a scholarship to attend the American Institute of Baking International’s Bakery Science and Technology resident course. During his studies, Scott took the time to gain experience at a number of companies in the bakery and food service industry. He worked in production at Flowers Baking Company in Villa Rica, Georgia, and Sarasota, Florida. He also worked in research and development at Sara Lee Bakery Group in St. Louis, Missouri.
Scott currently resides in Ballwin, Missouri, but his true passion for baking started in his hometown. In high school he worked at the local pizzeria, Big John’s Pizza, in Clearwater, Kansas, where he grew up. “This was my first professional experience with fermented doughs, and I decided to follow in my brother’s footsteps and become a bakery scientist,” said Scott. Scott’s brother, Spencer Wise, works in the bakery industry as a product developer.
Scott has studied everything from bread and rolls to cake and cookies as well as specialized courses in food fermentation, bakery layout and sensory analysis. He is looking forward to applying his expertise to help develop innovative product lines and customized formula solutions – or as his coworkers at Fleischmann’s Yeast would say, he is looking forward to “Rising to the Challenge,” – the company’s mission statement.
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