Amy Jones received her B.S. in Food Science from Purdue University in 1985. Amy joined Kellogg Company to strengthen their cereal science research focus. Amy went on to hold R&D positions with Newlyweds Foods and Keebler, focusing on technical product development and project management assignments. Since joining Griffith Foods in 1995, Amy has built her technical leadership skills by holding positions focused on snack and protein seasonings, sauces and coating system product development, productivity initiatives and global foodservice technical project management. Amy currently leads the GFUS Product Development & Innovation teams as Vice President. Amy is an IFT Certified Food Scientist and volunteers as with IFT and CSIFT and is a member of WFF and FEW.
Amy is married to Dan Schaufelberger and is the proud mother of Adam, Owen and Colin. Amy and her family live in Lagrange Park, IL.