Reading Bakery Systems (RBS), a manufacturer of snack production systems, has named Phillip Stringer Director of the RBS Science and Innovation Center (S&IC). In his new role, Stringer will oversee all aspects of the Science & Innovation Center, ensuring effective and efficient use of facilities and staff.
“We are pleased to welcome Phillip Stringer to the RBS Family. His technical, operational, and process development background make him a great addition to the S&IC team to optimize and lead our innovation operations. I have no doubt he will build upon the S&IC’s performance record in quality, delivery, and customer experience excellence.” said Travis Getz Vice President, Operations, Reading Bakery Systems.
Prior to joining Reading Bakery Systems, Stringer held positions in technical operations for Nature’s Bakery, process development at Pharmative, as well as a research associate for the U.S. Department of Energy. He holds a bachelor’s degree in chemical engineering from Tuskegee University in Tuskegee, Alabama and an MBA from Webster University in St. Louis, Missouri as well as certifications in pharmaceuticals and lean manufacturing.
Reading Bakery Systems’ Science and Innovation Centre allows companies to create and test product ideas confidentially. Within the facility, companies are able to develop new products, demonstrate process machinery, validate ingredients and produce market samples. They give the opportunity to experiment with process lines and continuous mixing systems to create and test a wide variety of food products.
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