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Kent Raymond Seger

from Louisville, KY
Age ~55
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Also known as:
Kent R Seger, Kent Seger Revocable The, Kent R Segar
Phone and address:
3907 Elfin Ave, Louisville, KY 40207
(847) 980-4756
Related to:
Mary Lou Mann, 80Marlene Seger, 77William Seger, 78
Connected to:
Alexander U Seger, 39Bryce A Seger, 43Carole M Seger, 74Caroline R Seger, 32Demian J Seger, 46Fred Seger, 75Ges E Seger, 61Jason E Seger, 46Jon C Seger, 66Kayla M Seger, 32

Kent Seger Phones & Addresses

  • 3907 Elfin Ave, Louisville, KY 40207 (847) 980-4756
  • 4937 California Ave, Chicago, IL 60625 (773) 907-8688
  • 4323 Damen Ave, Chicago, IL 60618 (773) 325-9562
  • 175 Ashbury Ct, Jasper, IN 47546 (812) 634-1122
  • Niles, IL
  • W Lafayette, IN
  • 4937 N California Ave, Chicago, IL 60625 (773) 501-9288

Work

Company: The kraft heinz company Jan 2014 to Apr 2016 Position: R and d lead

Education

Degree: Master of Science, Masters School / High School: University of Illinois at Urbana - Champaign 1997 to 1997 Specialities: Food Science

Skills

Food Industry • Consumer Products • Food Processing • Cross Functional Team Leadership • Product Development • Food Technology • Haccp • Food Science • Hazard Analysis and Critical Control Poi... • Product Innovation • Dairy Products • Food and Beverage • Food Safety • Research and Development • Food • Ingredients • Continuous Improvement • Fast Moving Consumer Goods • Gmp • R&D • Dairy

Languages

German

Industries

Food Production

Resumes

Resumes

Kent Seger Photo 1

Head Of R And D

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Location:
3907 Elfin Ave, Louisville, KY 40207
Industry:
Food Production
Work:
The Kraft Heinz Company Jan 2014 - Apr 2016
R and D Lead
Enjoy Life Foods Jan 2014 - Apr 2016
Head of R and D
Nestlé May 2010 - Dec 2013
Application Group Manager
Kraft Foods Group 1991 - 2010
Section Manager
Education:
University of Illinois at Urbana - Champaign 1997 - 1997
Master of Science, Masters, Food Science Purdue University 1991 - 1991
Bachelors, Bachelor of Arts, Bachelor of Science, German Language and Literature, German Language, Literature, Food Science
Skills:
Food Industry
Consumer Products
Food Processing
Cross Functional Team Leadership
Product Development
Food Technology
Haccp
Food Science
Hazard Analysis and Critical Control Points
Product Innovation
Dairy Products
Food and Beverage
Food Safety
Research and Development
Food
Ingredients
Continuous Improvement
Fast Moving Consumer Goods
Gmp
R&D
Dairy
Languages:
German

Publications

Us Patents

Shelf-Stable Soft Flatbread

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US Patent:
20020136814, Sep 26, 2002
Filed:
Jan 8, 2002
Appl. No.:
10/043004
Inventors:
Keith Forneck - Hanover Park IL, US
Kent Seger - Chicago IL, US
Michael Miklus - Skokie IL, US
Uraiwan Tangprasertchai - Hoffman Estates IL, US
Assignee:
KRAFT FOODS HOLDINGS, INC.
International Classification:
A21D010/00
US Classification:
426/549000
Abstract:
A fully baked flatbread product is provided which can be stored under ambient conditions for extended periods of time and which retains its desirable soft texture for the shelf life of the product. Moreover, the fully baked, flatbread products of this invention retain their desirable soft texture throughout the entire shelf life of the products (e.g., about 6 months or even longer) if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at ambient conditions (i.e., about 60 to about 90 F.). The fully baked flatbread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 25 to about 40 pounds water, about 5 to about 20 pounds partially hydrogenated vegetable oil, about 5 to about 20 pounds glycerin, about 5 to about 20 pounds corn syrup solids, about 1 to about 3 pounds baking powder, about 1 to about 4 pounds dried yeast, about 1 to about 4 pounds salt, 0 to about 1 pounds potassium sorbate, 0 to about 1 pounds calcium propionate, 0 to about 2 pounds monoglycerides and diglycerides, 0 to about 2 pounds fumeric acid, 0 to about 1 pounds cysteine hydrochloride, and 0 to about 10 pounds spices and seasonings.

Processed Cheese Made With Yogurt

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US Patent:
58515771, Dec 22, 1998
Filed:
Jun 28, 1996
Appl. No.:
8/672584
Inventors:
Bennett Lee Brenton - Mundelein IL
Kent Raymond Seger - Chicago IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582
Abstract:
The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures thereof and yogurt. In the method of the invention for making a processed cheese, one or more types of natural cheese are ground to provide a particulate cheese. The particulate cheese is mixed with a dry component selected from the group consisting of whey protein concentrate, non-fat dry milk and mixtures thereof in a blender to provide a cheese mixture. The mixture is transferred to a cooker and the mixture is heated to a first predetermined temperature. Yogurt is added to the heated mixture to provide a processed cheese product. Heating of the product is continued to a second predetermined temperature. The product is then cooled and packaged.
Control profile
Kent Raymond Seger from Louisville, KY, age ~55 Get Report