Scott Howell worked for Nestle R&D before starting with Demaco in 2023. He worked for Nestle R&D for 42 years. He started his career in 1980 in Marysville, Ohio doing coffee research. In 1989 he was recruited to be a pet food research team lead and transferred to Van Nuys California for one year to train. When a new pet food research facility was built in St. Joseph Missouri in 1990, he transferred there to lead the canning, retorting and thermal process functions. In 1995, he transferred to New Milford Connecticut R&D center to lead thermal process and sauce functions as well as developing an expertise in tomato and potato (french fry) processing. In 2000, Scott transferred to Carberry, Manitoba Canada to build and manage a french fry research pilot plant located in the Midwest Foods french fry factory there. In 2002, his mission was completed and he went back to New Milford. In 2003, Scott transferred to Solon, Ohio R&D center in the Science and Technology group and began working on pasta development projects, supporting the Buitoni and Stouffers brands. Scott retired from Nestle in 2023 and soon after began working for Demaco. Scott’s main role with Demaco is supporting the Nestle factories, as well as pasta process consulting.