Jean E. Spence

Overview

Ms. Spence was appointed as Executive Vice President, Global Technology and Quality in January 2004. She is responsible for all product and packaging development, research, nutrition, quality, food safety and scientific affairs worldwide. Spence joined Kraft in 1981 as a Research Engineer for Maxwell House coffee research and holds three U.S. and worldwide patents for her development work. She held a variety of management positions in Research and Development and Quality before being named Quality Assurance Director in 1993. A year later in 1994, Spence was named Research Director, Beverages then became Group Director for Beverages and Desserts in 1995. She became Vice President of Technology in 1996 and Vice President, Worldwide Quality and Scientific Relations in 1999. In November 2001, she was appointed Senior Vice President of Worldwide Quality, Scientific Affairs and Compliance for Kraft Foods North America and was responsible for quality on a worldwide basis, coordinating global compliance programs, scientific relations, regulatory issues, microbiology and auditing. In August of 2003 she was named Senior Vice President, Research & Development, Kraft Foods North America. In that role, she oversaw basic research, nutrition and product, product, package and process development. Prior to joining Kraft, Spence worked in manufacturing as a Process Supervisor for Procter and Gamble in Staten Island, NY. Spence serves on the board of directors of the International Life Sciences Institute, CERES-Center for Food & Nutrition Policy, Girl Scouts Illinois Crossroads Council and Clarkson University Alumni National Executive Committee. Spence received a B.S. in Chemical Engineering from Clarkson University and an M.S. in Chemical Engineering from Manhattan College.