Susan Mayer provides technical and strategic leadership to clients in the food industry. As a member of RTI’s Innovation Advisors team, she has worked with clients and partners in business, government, and education to implement innovative technologies and practices.
Ms. Mayer, a Certified Food Scientist, is a creative problem-solver with strong communication skills to complement her technical expertise in food science, technology and manufacturing. Notable projects of hers include leading innovation landscapes on food processing technologies, assessing technologies that enhance food safety, building an external expert panel for a food company looking to expand its product reach, and developing a manufacturing and food safety framework for food companies to evaluate and select co-manufacturers.
Ms. Mayer joined RTI in 2014 after more than three decades in the food industry, including 17 years managing product development and quality programs with the Campbell Soup Company, plus several years as a consultant and industry trainer on food technology and food safety. She teaches on an adjunct basis at Drexel University and has previously taught at Rutgers University and Temple University.
