Nancy McDonald

Nancy has worked in association with D. L. Newslow & Associates, Inc. for over fifteen years. Nancy has over twenty five years of experience in sensory science, research & development, product development, HACCP, food safety and management systems. Nancy is a qualified instructor for HACCP Plan development, internal auditing, prerequisite/GMP programs and management system development.

Nancy’s strengths, in addition to her product development and sensory science, include the development and implementation of HACCP programs for both manufacturing and food service. Nancy has excellent auditing skills based on years of experience assisting companies and their suppliers in the development of effective management and prerequisite programs. She has combined her knowledge and expertise in food science with her superior organization and problem resolution skills to develop and coordinate projects in all areas of the food industry. These projects include sensory panel training and development, consumer testing, product development, cost savings evaluations, beverage processing, manufacturing, quality management system development, GMP, Food Hygiene, HACCP, ISO 9000 and most recently ISO 22000.

Nancy, a native of Valdosta, Georgia, is also the owner and president of M & M Consulting II. There she specializes in sensory training, product development, flavor chemistry, and specialty QA projects. Prior to starting her own company and joining D. L. Newslow & Associates, Inc as a HACCP Plan Development expert, Nancy was a food scientist and food chemist with The Minute Maid Company (TMMC), which is a Division of The Coca-Cola Company. While with TMMC Nancy was directly involved with the development and inception of many of the company’s leading products. Nancy received her Bachelor of Science Degree from the University of Central Florida graduating with honors. She is a member of the Phi Theta Kappa, Phi Kappa Phi and Delta Tau Kappa Honor Societies. Nancy holds credentials for the performance internal auditor, HACCP Plan Development, Advanced HACCP, Management System Development and Implementation, Advanced Sensory Technology and Product Development.

Nancy has published articles on quality, sensory development, and HACCP in several publications including Food Quality and Restaurant Entrepreneur. Nancy is currently an active Professional Member of the Institute of Food Technologists, American Chemical Society and The Florida Restaurant Association. She has served as Chairperson and Secretary of the Florida Section Institute of Food Technologists. In 2004, she received the Bob Olsen Award for her service to the Florida Section IFT. In 2007, she received the Distinguished Service Award from the Institute of Food Technologists.

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