Erin has built her career across ingredient manufacturing, alternative protein production, and meat processing, leading food safety and quality initiatives in both FDA- and USDA-regulated environments. She has played key roles in developing and scaling food safety and quality systems, implementing HACCP-based programs, building quality teams, supporting SQF certification efforts, and overseeing quality and regulatory programs across multi-site manufacturing networks. Her experience includes supplier quality management, product commercialization, sensory program development, specification management, regulatory compliance, continuous improvement initiatives, and oversight of 3rd party and internally driven certification programs including Organic, Halal, Kosher, animal welfare, and regenerative agriculture.
Erin holds a Bachelor of Science degree in Chemistry from the University of Iowa. She is certified as a Preventive Controls Qualified Individual (PCQI) and maintains certifications in HACCP, SQF Systems Implementation, Food Defense Mitigation Strategies, Intentional Adulteration Vulnerability Assessments, Root Cause Analysis, and Risk Assessment.
Based in Denver, Erin enjoys playing soccer and exploring Colorado’s trails through running and hiking.
