Susan Mayer provides technical and strategic leadership to clients in the food industry. As a member of RTI Innovation Advisors, she has worked with clients and business partners, the government, and education groups to implement innovative technologies and practices. Ms. Mayer is a creative problem-solver with strong communication skills and a design-thinking perspective to complement her technical expertise in food science, technology, and manufacturing. Her notable projects include leading innovation landscapes on food processing technologies and building an external expert panel for a food company looking to expand its product reach. She also developed a manufacturing and food safety framework for food companies to evaluate and select co-manufacturers.
Ms. Mayer joined RTI in 2014 with more than three decades of experience in the food industry. For 17 years, she managed product development and quality programs with the Campbell Soup Company. Additionally, she has taught food science and related topics at Drexel University, Rutgers University, and Temple University. She currently teaches social entrepreneurship at Rowan University. Ms. Mayer is a certified food scientist and holds a professional membership with the Institute of Food Technologists.
