ROBESONIA, PA. — Reading Bakery Systems (RBS) has announced several promotions designed to “improve efficiency, innovation and customer experience.”
Cameron Johnston has been promoted to director of engineering. In his new role he will be responsible for electrical, mechanical and R.&D. engineering. Mr. Johnston joined RBS in 2008 as a part-time drafter. After graduating from Penn State University, he was hired full time as an applications designer. He has held several roles at RBS, including electrical designer, project manager and, most recently, director of the RBS Science and Innovation Center.
Michael Snarski has been named manager of the RBS Science and Innovation Center, where he will be responsible for customer product trials as well as internal research and development projects. Mr. Snarski joined RBS in 2015 as a food science technologist. Earlier, he was a quality assurance lab technician at Lehigh Valley Dairy, and he also worked as a patient food service lead at Geisinger Medical Center and as a clinical research assistant at Penn State Metabolic Diet Center.
Steven Moya has been promoted to process engineer. In his new position he will be responsible for preparing and conducting trials at the RBS Science and Innovation Center, primarily regarding continuous mixing and high-pressure extrusion systems. Mr. Moya began his career at RBS as an engineering intern. Following his graduation from Penn State University he accepted a full-time position as a mechanical designer at RBS.
Andrew M. Torres has been elevated to process technician at the RBS Science and Innovation Center. Mr. Torres is responsible for production line setup, calibrations and operation in order to produce products according to RBS or customer specifications. He also is responsible for cleaning and maintaining all equipment for the center. Before joining RBS, he was a baker at a local pretzel manufacturer and bread bakery.
RBS manufactures baking and process systems for the global baked snack food industry. The company’s brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal.