Gay Winterringer, Ph.D., RD, CFS has been involved in food for
over 25 years. She earned a Ph.D. in
Food and Nutrition from Kansas State University, conducting her research at The
American Institute of Baking. Gay has published several papers, technical
articles and co-authored a chapter in “Variety Breads in the United States”. Gay has been recognized as a Certified Food Scientist by the Institute of Food Technologists.
After completing her Ph.D. Gay studied bread and baking at the American Institute of Baking in Manhattan, KS, traditional French Cuisine at
LaVarenne Ecole de Cuisine in Paris, France, and at Le Cordon Rouge in San
Rafael, California. Most recently she
has studied Mexican Cooking in Oaxaca and Pueblo with Marilyn Townsend and
Susana Trilling and Thai Cooking in Bangkok.
She has worked in food product development with companies such as Mrs. Fields
Cookies, La Petite Boulangerie (Pepsico), Boboli pizza, Marie Calendar’s, New Life Foods, the California Egg
Board, the California Raisin Board, Just
Desserts and many others. She has managed the development process from prototype to plant
production to retail execution.
Among the professional organizations that Gay is involved in are the California Dietetic
Association, American Dietetic Association, Institute of Food
Technology, San Francisco Professional Food Society, American Association of
Cereal Chemists and International Association of Culinary Professionals.
David Hansen has been involved in food manufacturing operations for over 25 years. Graduating with a degree in English Literature, David soon learned that food was to be his life's work.
Beginning in the bakery business, David spent 15 years managing all aspects of plant production, rising quickly to the post of Director of Bakery Operations. He has a thorough knowledge of formulation, production flows and plant organization. He has been responsible for overall manufacturing management as well as the specification and purchasing of ingredients and supplies, formulation costing, plant systems development, sanitation and quality control.
For the past several years David has focused on Food Safety
programs and USDA and FDA-compliance for various clients. He has monitored interaction
with the USDA and its inspection activities as well as compliance with outside-vendor
auditors. He has written HACCP plans with their accompanying prerequisite
programs for various USDA process categories, as well as for clients producing