Dean has brought years of experience in Food Science to his inventions and creativity as VP for Operations at Wardynski’s. Dean is certified as an auditor for manufacturing under HACCP and SQF standards and his intimate understanding of food safety and manufacturing under USDA/FDA and CFIA requirements is unsurpassed.
Dean’s early experiences in food science, engineering, chemistry, and manufacturing were rooted in his careers at the Ford Gum, Co. in Akron, NY, confectionary science at Hershey’s (Buffalo, NY operations), and his protein science experience at Rich Products and Battistoni Meats in Buffalo and Ft. Erie, Canada.
Dean’s discovery of putting a carefully processed and structurally modified potato ingredient into hot dogs, sausages and other ground proteins showed an immediate improvement with lowering saturated fats by 40%. Over the ensuing years and over 200 identified and published recipes, Dean has perfected the processing ‘trade secrets’ surrounding precisely how to manufacture the ‘Ingredient’ to maximize all of its benefits of lower calories and sodium levels.
Dean has received multiple degrees in engineering from the University of Toronto, and Canadian Forces School of Aeronautical Ordinance & Engineering in 1985. He also received his degree in chemistry and microbiology from Hershey University in Pennsylvania in 2003.
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