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Ray Carroll Location
Evesham Township, NJ, US
Ray Carroll Work
Adjunct Professor @ (September 2022 - Present)
Director Quality @ (November 2022 - May 2025)
Director Aseptic Packaging Technology @ (July 2015 - September 2022)
Director R and D Portion Pack @ (May 2011 - July 2015)
Director Thermal Processing @ (December 1992 - May 2010)
Process Engineer @ (January 1991 - December 1992)
Manager Process Development @ Durkee French Foods / Reckitt Benckiser (January 1988 - December 1991)
Pilot Plant Manager @ (January 1986 - July 1988)
Process Engineer @ (January 1981 - December 1986)
Ray Carroll Education
Illinois Institute of Technology
MS (Food Process Engineering)
2002-2004
Manhattan University
BS (Chemical Engineering)
1977-1981
Holy Cross High School
Ray Carroll Skills
Consumer Products
Commercialization
Food Science
Food Processing
R&D
Ingredients
Food Industry
Product Innovation
Sensory Evaluation
Food Safety
HACCP
Product Development
Food
Food Technology
GMP
Quality System
Food Manufacturing
Flavors
Process Simulation
Food Packaging
Process Engineering
Formulation
Quality Management
Food Microbiology
Continuous Improvement
Packaging
Quality Assurance
Cross-functional Team Leadership
FMCG
Manufacturing
Dairy
FDA
Lean Manufacturing
Management
Extrusion
Cross Functional Team
Process Improvement
Research And Development R&D
Cross Functional Team Leadership
Research and Development
Ray Carroll Summary
Ray Carroll, based in Evesham Township, NJ, US, is currently a Adjunct Professor at Drexel University. Ray Carroll brings experience from previous roles at Innovation Foods, Fres-co System USA, Inc., Keurig, Inc. and Campbell Soup Company. Ray Carroll holds a 2002 - 2004 MS in Food Process Engineering @ Illinois Institute of Technology. With a robust skill set that includes Consumer Products, Commercialization, Food Science, Food Processing, R&D and more. Ray Carroll has 1 emails and 2 mobile phone numbers on RocketReach.
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