Kathryn Cecchini is a highly qualified expert, that works in Curion main office of which is in 34. as a Project Manager from 2019. Kathryn has earned professional experience in more than seven positions at various companies. Kathryn Cecchini went to the Michigan State University and received education from 2009 to 2013. Chicago, Illinois is the city, where this expert was known to be situated. Their email address and number are easily accessed through SoftwareOfficial on demand.
Name variants:
Katherine Cecchini
Last updated May 28, 2024
Contact Information
Last Update
Jun 30, 2022
Location
Chicago, IL
Company
Curion
Workplace
Project Manager
Work History
Sweet Applications Technologist Ii
500 Academy Dr, Northbrook, IL 60062
from Apr 2015
Research and Development Contractor
2503 south Hanley Rd St, Louis, MO
Sep 2013 — Feb 2014
Chã Teau Dâ Arricau-Bordes Viticulture Intern
Developed a global perspective of agriculture and a sound knowledge of French viticulture
Improved cross-cultural communication skills
Jul 2012 — Jul 2012
Education
2009 — 2013
2012 — 2012
Occupations
Project Manager
Engineer
Process Engineer
Project Managers
Industrial Engineer
Skills
Food Science
Food Safety
Sensory Evaluation
Haccp
Food Microbiology
Food Processing
Food Quality
Food Service
Food Technology
Food Chemistry
Quality Assurance
Food Law
Foodie
FAQs about Kathryn Cecchini
What is the profession of Kathryn Cecchini?
This professional's job is Project Manager
What jobs is Kathryn Cecchini a professional at?
Kathryn is a professional Project Manager jobs.
Where is Kathryn Cecchini located?
Kathryn is located in Chicago, Illinois.
Where did Kathryn Cecchini work?
Kathryn Cecchini worked at Curion, Bell Flavors & Fragrances.
Where has Kathryn Cecchini studied?
Kathryn studied at the Michigan State University from 2009 to 2013.
Are there any special industries Kathryn Cecchini is connected to?
This professional works in Food Production industry.
What are special skills of Kathryn Cecchini?
This person has such skills as Food Science, Food Safety, Sensory Evaluation, Haccp, Food Microbiology, Food Processing, Food Quality, Food Service, Food Technology, and Food Chemistry.