Stanford Who’s Who Selects Barbara Ulen For Membership
PORTSMOUTH, NH, January 4, 2012 /Stanford Who’s Who/ -- Stanford Who’s Who proudly welcomes Barbara Ulen to the distinguished ranks of leading professionals as a result of her exceptional entrepreneurial effort. As Owner of Bell, Book & Ladle Personal Chef Service, as well as throughout her brilliant professional career, Barbara has consistently demonstrated the vision, dedication and diligence necessary to be successful in the business world.
Barbara is veteran Food Scientist with 30 years of experience in the area of product development in the food industry. She is passionate about the science and art of food preparation as well as being fully committed to meeting the individual needs of her clients. Her personal chef business primarily serves the Seacoast area in New Hampshire, Southern Maine, and cities and towns north of Boston although she is willing to travel outside of that area.
In addition to her catering and cooking services, Barbara is a qualified Process Consultant who serves clients in the commercial food industry as well as entrepreneurs looking to commercialize a recipe. She will work as a liaison between the co-packer and her client to get their product scaled up and run commercially. Barbara is qualified to provide the regulatory support needed to generate an accurate and compliant product label, including nutrition panels, ingredient/allergen statements, etc.
During her collegiate career, Barbara earned a Bachelor of Science degree and a Master of Science degree in Food Science from the University of Massachusetts. She serves as an Executive Committee Member of the National Institute of Food Technologists, Arrangement Chair for the Oregon Section of the Institute of Food Technologists, and Editor of the Refrigerated and Frozen Foods Section of the National Institute of Food Technologist newsletter. Barbara is also the past President of the New England Dairy Technology Society. In addition, she was the recipient of 2 Technical Excellence Awards while employed as a Food Technologist with the HJ Heinz Company.
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