As principle food scientist and technical project leader at Unilever in New Jersey, Sarah Stribling focuses on the company’s savory portfolio, collaborating with cross-functional teams to deliver competitive products with compelling claims. She uses her culinary knowledge to build better products and bridge the gap between the labs and the kitchens.
While earning her BS in Food Science at the University of Arkansas, Sarah worked in both kitchens and labs as a way to pursue her interest in combining the two concentrations. She also completed her AAS in Culinary Arts from the College of DuPage in Illinois.
She has 10 years of well-rounded food industry experience across quality, regulatory, product development, culinary, and sensory segments. An active professional member of the Institute for Food Technologists, Sarah is a Candidate for Certified Culinary Scientist® through the Research Chefs Association.
In her free time, Sarah has a hobby cake business and bakes for Icing Smiles, a nonprofit organization that provides custom celebration cakes nationwide to families impacted by the critical illness of a child.