1. Introduction Soft drinks are enormously popular beverages consisting primarily of carbonated water, sugar, and flavorings. Nearly 200 nations enjoy the sweet, sparkling soda with an annual consumption of more than 34 billion gallons. Soft drinks rank as America’s favorite beverage segment, representing 25% of the total beverage market. In the early 1990s per capita consumption of soft drinks in the U. S. was 49 gallons, 15 gallons more than the next most popular beverage, water. The roots of soft drinks extend to ancient times.
Two thousand years ago Greeks and Romans recognized the medicinal value of mineral water and bathed in it for relaxation, a practice that continues to the present. In the late 1700s Europeans and Americans began drinking the sparkling mineral water for its reputed therapeutic benefits. The first imitation mineral water in the U. S. was patented in 1809. It was called “soda water” and consisted of water and sodium bicarbonate mixed with acid to add effervescence. Pharmacists in America and Europe experimented with myriad ingredients in the hope of finding new remedies for various ailments.
Already the flavored soda waters were hailed as brain tonics for curing headaches, hangovers, and nervous afflictions. Pharmacies equipped with “soda fountains” featuring the medicinal soda water soon developed into regular meeting places for local populations. Flavored soda water gained popularity not only for medicinal benefits but for the refreshing taste as well. The market expanded in the 1830s when soda water was first sold in glass bottles. As soft drinks are so popular over the world in our days and I like them too much, I have decided to know more about them.
So the aims of my work is 1. To get acquainted with soft drinks businesses 2. To get acquainted with the newest technology in soft drinks structure 3. To get acquainted with the equipment and technique which are used in making soft drinks 4. To get acquainted of the company`s organization 2. Products 2. 1. Description of your intentions, future products. The “BUBBLES” will be a non alcohol soft drink with vitamins. I hope that it will be sold all over the world in restaurants, petrol stations, markets, stores, vending machines and so on.
It will be sold and in plastic, glass bottles, cans including aluminum and steel and also in paper such as cartons. All that packing will be recycling to not damage environment. [pic] [pic] [pic] 2. 2. Motivation for the production Why I have chosen soft drink? Because all people like it. It is a big market of soft drinks, with large competition. But I have decided to make a new top product with vitamins, because such drinks like coca cola and Pepsi a very unhealthy. My company will start to grow in Lithuania. Were aren`t so big competitions. And it is good place because it will be easy to find workers for not a huge salary.
And in Lithuania is very comfortable place to transports my soft drink “BUBBLES”, because you can transport them not only by land (by Lorries) but also by sea. The analyses show that soft drinks can replace coffee, alcoholic drinks and it is very important for our environment, because people will be healthier. And in Lithuania that fact very profitable, because after 22:00 you can`t by alcohols drinks, so people will buy soft drink. 3. Markets 3. 1. Overview of markets and tendency of expansion The “Soft Drinks & Juices Market in Europe” covers 16 countries and puts direct human consumption at Euros 72.
9 billion in 2009, or 6. 6% of the all food and drink market of Euros 1111 billion. This Soft Drinks & Juices market is forecast to decline at an average annual real -1. 16% during the 2009 – 2012 period, compared to 0. 51% for the total food and drink market. More than 784 companies are involved in Soft Drinks & Juices products across Europe, with the Top-10 companies supplying 49. 6% of the market. Current major players are Coca-Cola with a market share of 21. 5%, followed by PepsiCo (7. 9%) and Nestle (4. 8%). FFT’s online database tracks and incorporates M&A activity on a continuous basis.
Seven product markets are covered – Mineral water, Soft drinks, Fruit juices, Fruit drinks, Squashes & concentrates, Health & sports drinks, Ice tea – in the 16 countries covered by the survey. Thus the study covers 112 country and product markets, with Coca-Cola have a leading presence, being present in 57 markets. Country Markets [pic] The largest country market, Germany, makes up 29% of the total 2009 West European soft drinks market, worth Euros 72. 9 billion (for 20% of the total population), the 3 largest West European country markets, including the U. K.
And Italy, make up 61% of the total West European soft drinks market (for 50% of the total population) and the 5 largest country markets, including France and Spain, make up 76% of the West European market (for 77% of the total population). The best 3 countries market performances based on annual real % growth (2004-2009) are Denmark (+3%), Germany (+2%) and Sweden (+1. 7). Product Markets [pic] The largest product market (among the 7 products currently selected) is Soft Drinks, which makes up 45% of the total 2009 West European soft drinks market worth Euros 72.
9 billion, or Euros 32. 6 billion. The next largest product market, Mineral Water, makes up 21% of the total market, or Euros 15. 3 billion. The three largest West European product markets, adding Fruit Juices to Soft Drinks and Mineral Water, make up 83% of the total market, or Euros 60. 6 billion. The best 3 product market performances based on annual real % growth (2004-2009) are Health & sports drinks with 4. 1%, followed by Ice tea with and Soft drinks with 1. 9% and 0. 8% respectively. Foodservice `The total foodservice market is worth 20. 4% or Euros 14.
9 billion, and the retail market worth 79. 6% with a Euros 58. 1 billion. Own Label In the total market by value, distributors’ own label products now make up 17%, with manufacturers’ branded products making up 83% of the total market. Retail distributors’ own label products continue to make inroads into manufacturers’ branded products in many food and drink markets. Artisanal products (own-produced for own sale) and unbranded products (important in say fresh fruit and vegetable markets) make up the rest of distribution. 3. 2. Description of customers.
The soft drink industry sold to consumers through five principal channels: food stores, convenience and gas, fountain, vending, and mass merchandisers. Supermarkets, the principal customer for soft drink makers, were a highly fragmented industry. The stores counted on soft drinks to generate consumer traffic, so they needed Coke and Pepsi products. But due to their tremendous degree of fragmentation (the biggest chain made up 6% of food retail sales, and the largest chains controlled up to 25% of a region), these stores did not have much bargaining power.
Their only power was control over premium shelf space, which could be allocated to Coke or Pepsi products. This power did give them some control over soft drink profitability. Furthermore, consumers expected to pay less through this channel, so prices were lower, resulting in somewhat lower profitability. National mass merchandising chains such as Wal-Mart, on the other hand, had much more bargaining power. While these stores did carry both Coke and Pepsi products, they could negotiate more effectively due to their scale and the magnitude of their contracts. For this reason, the mass merchandiser channel was relatively less profitable for soft drink makers.
The least profitable channel for soft drinks, however, was fountain sales. Profitability at these locations was so abysmal for Coke and Pepsi that they considered this channel “paid sampling. ” This was because buyers at major fast food chains only needed to stock the products of one manufacturer, so they could negotiate for optimal pricing. Coke and Pepsi found these channels important, however, as an avenue to build brand recognition and loyalty, so they invested in the fountain equipment and cups that were used to serve their products at these outlets.
As a result, while Coke and Pepsi gained only 5% margins, fast food chains made 75% gross margin on fountain drinks. Vending, meanwhile, was the most profitable channel for the soft drink industry. Essentially there were no buyers to bargain with at these locations, where Coke and Pepsi bottlers could sell directly to consumers through machines owned by bottlers. Property owners were paid a sales commission on Coke and Pepsi products sold through machines on their property, so their incentives were properly aligned with those of the soft drink makers, and prices remained high.
The customer in this case was the consumer, who was generally limited on thirst quenching alternatives. The final channel to consider is convenience stores and gas stations. Apparently, though, this was not the nature of the relationship between soft drink producers and this channel, where bottlers’ profits were relatively high, at $0. 40 per case, in 1993. With this high profitability, it seems likely that Coke and Pepsi bottlers negotiated directly with convenience store and gas station owners. So the only buyers with dominant power were fast food outlets.
Although these outlets captured most of the soft drink profitability in their channel, they accounted for less than 20% of total soft drink sales. Through other markets, however, the industry enjoyed substantial profitability because of limited buyer power. 3. 3. Description of competitors My Company competes in the nonalcoholic beverages segment of the commercial beverages industry. The nonalcoholic beverages segment of the commercial beverages industry is highly competitive, consisting of numerous companies.
These include companies that, like our Company, compete in multiple geographic areas, as well as firms that are primarily regional or local in operation. Competitive products include numerous nonalcoholic sparkling beverages; various water products, including packaged, flavored and enhanced waters; juices and nectars; fruit drinks and dilutables (including syrups and powdered drinks); coffees and teas; energy and sports and other performance-enhancing drinks; dairy-based drinks; functional beverages; and various other nonalcoholic beverages.
These competitive beverages are sold to consumers in both ready-to-drink and other than ready-to-drink form. In many of the countries in which we do business, including the United States, PepsiCo, Inc. , is one of our primary competitors. Other significant competitors include, but are not limited to, Nestle, Dr Pepper Snapple Group, Inc. , Groupe Danone, Kraft Foods Inc. and Unilever. In certain markets, our competition includes beer companies. We also compete against numerous regional and local companies and, in some markets, against retailers that have developed their own store or private label beverage brands.
Competitive factors impacting our business include, but are not limited to, pricing, advertising, sales promotion programs, product innovation, increased efficiency in production techniques, the introduction of new packaging, new vending and dispensing equipment, and brand and trademark development and protection. My competitive strengths include leading brands with a high level of consumer acceptance; a worldwide network of bottlers and distributors of Company products; sophisticated marketing capabilities; and a talented group of dedicated associates.
My competitive challenges include strong competition in all geographic regions and, in many countries, a concentrated retail sector with powerful buyers able to freely choose among Company products, products of competitive beverage supplier Product Markets. 4. Production 4. 1. Technology of production Most soft drinks are made at local bottling and canning companies. Brand name franchise companies grant licenses to bottlers to mix the soft drinks in strict accordance to their secret formulas and their required manufacturing procedures.
Clarifying the water * 1 The quality of water is crucial to the success of a soft drink. Impurities, such as suspended particles, organic matter, and bacteria, may degrade taste and color. They are generally removed through the traditional process of a series of coagulation, filtration, and chlorination. Coagulation involves mixing a gelatinous precipitate, or floc (ferric sulphate or aluminum sulphate), into the water. The floc absorbs suspended particles, making them larger and more easily trapped by filters.
During the clarification process, alkalinity must be adjusted with an addition of lime to reach the desired pH level. Filtering, sterilizing, and dechlorinating the water * 2 The clarified water is poured through a sand filter to remove fine particles of floc. The water passes through a layer of sand and courser beds of gravel to capture the particles. * 3 Sterilization is necessary to destroy bacteria and organic compounds that might spoil the water’s taste or color. The water is pumped into a storage tank and is dosed with a small amount of free chlorine.
The chlorinated water remains in the storage tank for about two hours until the reaction is complete. [pic] • 4 Next, an activated carbon filter dechlorinates the water and removes residual organic matter, much like the sand filter. A vacuum pump de-aerates the water before it passes into a dosing station. Mixing the ingredients • 5 The dissolved sugar and flavor concentrates are pumped into the dosing station in a predetermined sequence according to their compatibility. The ingredients are conveyed into batch tanks where they are carefully mixed; too much agitation can cause unwanted aeration.
The syrup may be sterilized while in the tanks, using ultraviolet radiation or flash pasteurization, which involves quickly heating and cooling the mixture. Fruit based syrups generally must be pasteurized. • 6 The water and syrup are carefully combined by sophisticated machines, called proportioners, which regulate the flow rates and ratios of the liquids. The vessels are pressurized with carbon dioxide to prevent aeration of the mixture. Carbonating the beverage • 7 Carbonation is generally added to the finished product, though it may be mixed into the water at an earlier stage.
The temperature of the liquid must be carefully controlled since carbon dioxide solubility increases as the liquid temperature decreases. Many carbonators are equipped with their own cooling systems. The amount of carbon dioxide pressure used depends on the type of soft drink. For instance, fruit drinks require far less carbonation than mixer drinks, such as tonics, which are meant to be diluted with other liquids. The beverage is slightly over-pressured with carbon dioxide to facilitate the movement into storage tanks and ultimately to the filler machine.
Filling and packaging • 8 The finished product is transferred into bottles or cans at extremely high flow rates. The containers are immediately sealed with pressure-resistant closures, either tinplate or steel crowns with corrugated edges, twist offs, or pull tabs. • 9 Because soft drinks are generally cooled during the manufacturing process, they must be brought to room temperature before labeling to prevent condensation from ruining the labels. This is usually achieved by spraying the containers with warm water and drying them.
Labels are then affixed to bottles to provide information about the brand, ingredients, shelf life, and safe use of the product. Most labels are made of paper though some are made of a plastic film. Cans are generally pre-printed with product information before the filling stage. • 10 Finally, containers are packed into cartons or trays which are then shipped in larger pallets or crates to distributors. [pic] 4. 2. Production planning, Quantities In my companies plans to become in near future in the tops selling’s of the soft drinks in Lithuania, later in Europe and the all over the world.
Because of that in the first year we will produced a 15 types of “BUBBLES” for example diet, energetic, cola, orange, mineral water and so on. 4. 3. Locating and building the new plant The “BUBBLES” company took the decision to build the first “BUBBLES” plant near the Kedaniai city. It is like in the Lithuanian centre. It has first-class connections to the motorway, the airport and the railway system. [pic] Approximately 2,000 new jobs will be created. Production will start in the year 2013. Following a ramp-up phase, a capacity of 650 units a day will be reached.
The most important criteria to be considered were as follows: 1. The economic viability and flexibility. 2. The features and the location of the future plant area. 3. The availability of qualified manpower. 4. The use of existing structures in terms of plants, suppliers and logistics. 5. The infrastructure for transport, supplies and waste management. 6. The connection to the sales and distribution network. 7. The process of implementation. Also a new recycling factory will be needed; it is easier to recycle bottles, plastic, steel, paper than produce new packaging.
But also there will be sector of production packaging. 4. 4. Inside plant-layout procedure Plant layout refers to the arrangement of physical facilities such as machinery, equipment, furniture etc. within the factory building in such a manner so as to have quickest flow of material at the lowest cost and with the least amount of handling in processing the product from the receipt of material to the shipment of the finished product. So I have some criteria’s, principals that I’m regarding, and about what I will talk with architecture. 1. Integration:
Integration of people, money, materials and machines and support services in order to get the optimum output of resources. 2. Cubic space utilization: Utilization of both horizontal and vertical spaces and height is very important to use the space as much as possible. 3. Minimum distance: Minimum travel of people and material should be implemented means; the total distance travel by the people and material should be minimized as much as possible. Further straight line movements should be promoted. 3. Floor: Arranging the floor to move the material/finished products in forward direction towards the final stage.
4. Maximizing coordination: Entry into and disposal from any department should be in such manner that it is most convenient to the issuing or receiving departments. The layout should be consider as a whole. 5. Minimum flexibility: The layout should be able to modify when necessary. 6. Maximum accessibility: All servicing and maintenance points should be readily accessible. For example;equipment should not be placed against a wall because necessary servicing or maintenance cannot be carried out easily. Further; equipments or other necessary unitskeep in front of a fuse box will impede the work of the electrician.
7. Safety security: Due consideration to industrial safety methods is necessary. Care must be taken notonly of the persons operating the equipment, but also of the passes-by, who may berequired to go behind equipment as the back of which may be unsafe. 8. Minimum handling: Reduce the material handling to the minimum. Material being worked on should be keptat working height and never have to be placed on the floor if it is to be lifted later. The following principles also can be taken in to account when planning for a good plantlayout; •The geographical limitations of the site;
•Interaction with existing or planned facilities on site such as existing roadways,drainage and utilities routings; •Interaction with other plants on site; •The need for plant operability and maintainability; •The need to locate hazardous materials facilities as far as possible from siteboundaries and people living in the local neighborhood; •The need to prevent confinement where release of flammable substances mayoccur; •The need to provide access for emergency services; •The need to provide emergency escape routes for on-site personnel; •The need to provide acceptable working conditions for operators.
4. 5. Equipment selection Syrup Batch tank – Stainless steel tanks ranging is size from 500 liters to 20,000 liters. The syrup is prepared (“mixed” or “batched”) and or stored in these tanks. Syrup Transfer Line – A stainless steel line through which the syrup is pumped to the filling area. Proportioner – Equipment which prepares the final soft drink by blending the syrup and treated water at a specific ratio. (i. e. 1 part syrup to 5 parts treated water; 1:5) Carbo-cooler – Equipment which carbonates and cools the soft drink (2-5 ?C) just prior to filling Filler room – The enclosed area of bottling line which contains the filler, capper.
Proportioner, and carbo-cooler. Packaging area – The area of bottling line which consist of all equipment other than that which is contained in the filler room. Bottle Warmer (Can warmer) – Equipment on a bottling line containing sets of warm water sprays. The individual containers (bottles or cans) pass through the warmer after filling for the purpose of bringing them to room temperature. Bottle washer – (“soaker”) – A large machine located just prior o the filler on a bottling line containing a hot alkaline (caustic) solution.
Returnable bottles pass through, soaking in this solution for the purpose of being thoroughly cleaned. Prior to their exit from the bottle washer the bottles are completely rinsed with water to remove any residual caustic. 4. 6. Materials handling Carbonated water constitutes up to 94% of a soft drink. Carbon dioxide adds that special sparkle and bites to the beverage and also acts as a mild preservative. Carbon dioxide is an uniquely suitable gas for soft drinks because it is inert, non-toxic, and relatively inexpensive and easy to liquefy. The second main ingredient is sugar, which makes up 7-12% of a soft drink.
Used in either dry or liquid form, sugar adds sweetness and body to the beverage, enhancing the “mouth-feel,” an important component for consumer enjoyment of a soft drink. Sugar also balances flavors and acids. Sugar-free soft drinks stemmed from a sugar scarcity during World War II. Soft drink manufacturers turned to high-intensity sweeteners, mainly saccharin, which was phased out in the 1970s when it was declared a potential carcinogen. Other sugar substitutes were introduced more successfully, notably aspartame, or Nutra-Sweet, which was widely used throughout the 1980s and 1990s for diet soft drinks.
Because some high-intensity sweeteners do not provide the desired mouth-feel and aftertaste of sugar, they often are combined with sugar and other sweeteners and flavors to improve the beverage. The overall flavor of a soft drink depends on an intricate balance of sweetness, tartness, and acidity (pH). Acids add sharpness to the background taste and enhance the thirst-quenching experience by stimulating saliva flow. The most common acid in soft drinks is citric acid, which has a lemony flavor. Acids also reduce pH levels, mildly preserving the beverage.
Very small quantities of other additives enhance taste, mouth-feel, aroma, and appearance of the beverage. There is an endless range of flavorings; they may be natural, natural identical (chemically synthesized imitations), or artificial (chemically unrelated to natural flavors). Emulsions are added to soft drinks primarily to enhance “eye appeal” by serving as clouding agents. Emulsions are mixtures of liquids that are generally incompatible. They consist of water-based elements, such as gums, pectins, and preservatives; and oil-based liquids, such as flavors, colors, and weighing agents.
Saponins enhance the foamy head of certain soft drinks, like cream soda and ginger beer. To impede the growth of microorganisms and prevent deterioration, preservatives are added to soft drinks. Anti-oxidants, such as BHA and ascorbic acid, maintain color and flavor. Beginning in the 1980s, soft drink manufacturers opted for natural additives in response to increasing health concerns of the public. Impurities in the water are removed through a process of coagulation, filtration, and chlorination. Coagulation involves mixing flock into the water to absorb suspended particles.
The water is then poured through a sand filter to remove fine particles of Roc. To sterilize the water, small amounts of chlorine are added to the water and filtered out. 4. 7. Example of flow process, operation chart [pic] The major raw materials required for production of carbonated beverage are sugar, concentrates, carbon dioxide and water. Sugar is delivered either in hopper cars with pneumatic discharge or in bags. For reasons of micro-biological stabilization, the sugar syrup is produced in a hot dissolving process. The sugar is admixed by means of conveying elevators.
In case the sugar is dirty or slightly brown, the application of active carbon is indispensable. For heating purposes and for maintaining a constant dissolving temperature of 85oC, the sugar dissolving tanks have either a heating jacket or are equipped with an interior heating spiral. Exact weighing is essential in this process. It is done by a pressure gauge with a large-scale reading instrument. The entire dissolving process takes about one hour. After that the mixture is filtered, cooled by the plate cooler, and from there the product flows directly into the mixing and storing vessels.
The raw materials and essences are stored in a cool-room at approx. 4oC. They are either pumped into the concentrate preparing vessel by a barrel pump or they are manually added. Citric acid is dissolved in a separate vessel. In order to obtain homogeneous final syrup, the mixture should be stirred for another15 minutes in the mixing vessel. During this time the measuring of Brix content should be done that correction can be made, if necessary. Then the syrup is transported to the pre-mixer by means of a pump. There the beverage is de-aerated, dosed, cooled and carbonated.
In a vacuum tank the treated water is de-aerated and cooled down in a multiple stage plate cooler to approximately 8oC in a first step, and then conveyed to the jet apparatus, where, according to the Venturi-principle, syrup and water are mixed. In the carbonating department Carbon dioxide is added to the mixed drink by means of a jetting apparatus, and thereafter the product is conveyed to the storage tank. From this tank a discharge is made out for further cooling in the second stage of the plate cooler at approximately 3oC- 4oC. Without mechanical help the product is conveyed to the filling machine.
The filling and sealing unit works according to the single-chamber counter-pressure principle and guarantees a quality-preserving bottling of drinks with highest microbiological security. 4. 8. Schedule of realization of the project I hope that the plant will be built in 2012, and producing will be started in 2013, so the first profit I will get in the end of 2013 and beginning of the 2014. During the 2013 we will try to produce 15 tastes of the “BUBBLES”, and we will see which of them successful, and which of them we need to replace. 4. 9. Packing.
The main purpose of soft drinks packaging is to protect the product, maintain the convenience of use for the consumer and to reduce waste. All soft drinks packaging can be recycled and/or re-used to make other useful products. For example: • aluminium cans are recycled and used with raw material to produce new batches of cans; • plastic bottles can be used to make fleece textile products, fibre filling and street furniture; • glass bottles can be reused or recycled to use in the production of new glass; and • paper and board is recycled to produce tissue, paper bags, chip board, briefcases and office furniture.
The reduction of packaging waste has always been a primary concern of the soft drinks industry. Therefore, the industry has consistently been at the forefront of packaging innovations and is constantly looking at ways to reduce the amount of raw materials used in various types of packaging. Types of packaging The main forms of packaging used by the soft drinks industry are: • glass bottles • plastic including PET (Polyethylene terephthalate), PVC (Polyvinyl chloride), HDPE (High density polyethylene), cups (made from polystyrene and polyethylene), pouches (low density polyethylene) • cans including aluminium and steel.
• paper such as cartons When manufacturers are considering packaging for a soft drink they need to consider the functions of packaging to ensure that the products reach the consumer in the best possible condition. The functions of packaging are to contain, protect, identify and sell the product while keeping in mind the impact upon the environment and the costs involved. Certain packaging is more suitable for certain types of product than others when you consider the above criteria.
In my company we will use all types of packaging to encourage consumers. So everyone can chose the type of bottle he or she likes, from o,2 to 2,5 liters, that are more comfortable for them. 5. Personnel 1. Highest level of managers, education, and experience; 1) Executive Vice President Received an industrial engineering degree from Los Andes University in 1978 and graduated from the Stanford University Executive Program in 1992.
He also taught marketing, operational research, and advertising during his career with Coca-Cola de Colombia and has served as a director of several public bottling companies during his career with the Company. 2) Executive Vice President Prior to joining the Company, worked for S. C. Johnson Wax in marketing and sales and for Banco Santander in corporate finance and investor relations, has a degree in business administration and law from ICADE University in Madrid. 3) Senior Vice President, Global Business and Technology.
Services Prior to joining the Company, served as Executive Vice President, Finance and Operations, Turner Entertainment Group; Executive Vice President, Finance and Administration, Turner Sales and Distribution Group; and Vice President and Group Controller, Turner Sales and Distribution Group. Before joining Turner Broadcasting, Inc. , He was with Price Waterhouse in Audit and Accounting Services, has a Bachelor’s of Science degree in accounting from the University of Alabama.
He also serves as a board member of the PATH Foundation and Atlanta Downtown Improvement District. 4) Vice President and Chief Scientific and Regulatory Officer Prior to her appointment at The Coca-Cola Company, She was Executive Vice President and Chief Science Officer for the National Food Processors Association (NFPA) where she was responsible for the overall direction of NFPA’s three laboratory centers; scientific, regulatory and international policy (including NFPA-Asia in Bangkok, Thailand); the Office of Food Safety Programs; and NFPA’s Research Foundation.
She served as NFPA’s scientific spokesperson on nutrition and health, food safety, biotechnology and food protection. She previously held leadership positions with the Distilled Spirits Council of the United States, the Chocolate Manufacturers Association, the American Cocoa Research Institute and the National Confectioners Association. She received her B. A. from Wilson College in history and biology, her M. S. in nutrition and food science from Drexel University and her Ph.
D. in food microbiology and food safety from the University of Wisconsin. She has authored/co-authored numerous scientific publications and has presented at many national and international scientific and regulatory meetings. 5) Senior Vice President and Chief People Officer She has served as Advisor to the Board, Ronald McDonald House Charities, board member for Habitat for Humanity, ongoing Coca-Cola mentor and a past mentor in the Georgia Executive Women’s Leadership program.
Ceree currently serves on the Board of Trustees, Oglethorpe University in Atlanta, and is a member of HR50, a group of the most senior Human Resources leaders from around the globe. She has a bachelor of arts degree in biology from the University of Tennessee. 2. Workers 5. President an