International Cheese Technology Expo 2018

Loralyn Ledenbach
Principal Scientist
The Kraft Heinz Company


Lori Ledenbach is a Principal Scientist at the Kraft Heinz Company in the Food Safety & Regulatory department. She has worked for KraftHeinz for almost 38 years, all at the KraftHeinz Research & Development facility in Glenview, IL. Much of her career has been spent working with product developers assessing microbial safety and stability for new products in the salad dressing, frozen entrée, pizza, natural cheese, and process cheese categories. She helped create the training curriculum for Better Process Control School for LACF Process Cheese, and currently leads the company’s HACCP and food safety programs. She is a Lead Instructor and Trainer of Trainers for FSPCA Preventive Controls for Human Foods and a Lead Instructor for FSPCA Foreign Supplier Verification Program courses. She has a B.S. degree in Biological Sciences from Northern Illinois University and a M.S. degree in Food Science from the University of Illinois.

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