Blommer steadily expanding R.&D. team

by Josh Sosland
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CHICAGO — With the addition of three new members since the beginning of 2010, Blommer Chocolate Co. has significantly expanded its research and development team.

The company’s most recent move was naming Carly Bombolevicz a product development technologist focused on generating new products, innovation and technical service. Ms. Bombolevicz worked as an intern at Blommer beginning in June 2010 while she finished her undergraduate studies at Delaware State College, graduating with a bachelor’s degree in food science. She will become a full-time member of the Blommer R.&D. team in August, working at Blommer offices in East Greenville, Pa.

In February, Marie Loewen joined Blommer’s R.&D. team in Chicago as a product development technologist, focusing on sensory and product applications development. Ms. Loewen holds a bachelor’s degree in food science from Purdue University and an associate degree in baking and pastry arts from Johnson and Wales University.

Six months earlier, Melissa Tisoncik joined the Chicago team as a product development scientist, focusing on new product development, innovation and technical services. She has a bachelor’s degree in chemistry from Illinois Wesleyan University and a master’s degree in food science from the University of Illinois. There, her research centered on the impact of emulsifiers on fat bloom formation and sensory qualities in dark chocolate formulations.

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