Ms. Vickie Lewandowski is an Associate Principal Microbiologist for Kraft Foods, Inc. in the Cheese and Dairy Quality department. Ms. Lewandowski has over 20 years of industry experience in Microbiology and Food safety. Beginning her career as a Quality Control technologist at Kemps/Marigold Foods, she experienced the challenges that occur daily at a manufacturing facility. She then advanced to a technologist position at Pillsbury, where she became aware of the critical role of Microbiology /Food Safety in product development while working with R&D associates. Ms. Lewandowski then joined the staff at R-Tech (Land O’ Lakes) where she developed expertise on test methodologies and development of challenge study/method validation protocols.
Upon completion of her Master’s Degree, Ms. Lewandowski accepted a Food Microbiologist position at Cargill. There she provided microbiological and Food Safety expertise to a wide variety of global food businesses, including meat, eggs, poultry, juice concentrate, corn milling, wheat milling, chocolate processing, soy processing, etc. In addition to working with product developers at Cargill, Ms. Lewandowski also provided support to the processing plants through applied research and troubleshooting.
The opportunity to work with several large, diverse companies has allowed Ms. Lewandowski to engage in an array of industry experiences, to gain knowledge of a vast number of food products and processes and ultimately, to be an integral part of providing safe food to millions worldwide.
Ms. Lewandowski earned her Bachelor of Science degree in Food Science from the University of Minnesota. While pursuing her career, she continued her education and was awarded her Masters Degree in Food Microbiology in 1997.
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