Vanessa Brovelli specializes in food and ingredient product development, sensory, and commercialization. She brings 15+ years of experience in food R&D, serving many industry segments including bakery, beverage, and confectionary. Vanessa has Bachelor of Science degrees in Food Science and Biology from The University of Massachusetts at Amherst and a Graduate Certificate in Nutrition Science from Tufts University. As a member of the R&D Team at Bay State Milling, Ms. Brovelli manages the Product Development activities, encompassing the development of innovative new grain and seed products and process technologies based on customer and consumer driven initiatives. She is a primary resource for technical solutions for the company, leveraging Bay State Milling’s field to fork mission to provide new healthful and affordable plant based ingredients. She is based out of The Rothwell GrainEssentials® Center at the company’s corporate headquarters in Quincy, Massachusetts. She is a member of the Cereal and Grains Association, IFT, NEIFT, AOAC, and the Bread Bakers Guild of America.

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