Catherine Cantley became the Director of studio\Blu at Boise State in October 2022, bringing a strong background in food manufacturing and research. Previously, she served as a Food Manufacturing Specialist with TechHelp and the University of Idaho, where she developed deep expertise in process engineering, product optimization, food safety, and sensory science. Catherine’s experience spans both the retail and food service sectors, enabling her to help companies align product quality with customer needs. She believes in using data-driven approaches to boost profitability, product quality, and operational efficiency. For example, Catherine examines correlations between ingredients, process variables, and consumer preferences to identify areas where improvements in consistency, safety, and quality can drive customer satisfaction and brand trust.

In her career, which began as a process engineer at PepsiCo on the Lays brand, Catherine mastered various aspects of product development, from ideation and experimental design to scale-up and factory commissioning. She later joined J.R. Simplot, where she focused on sensory quality and brand positioning research, creating training programs, conducting shelf-life studies, and identifying cost-saving opportunities. Catherine is also passionate about mentoring and has developed training programs using a “train the trainer” model to support workforce development in manufacturing. Whether companies need help establishing online training, improving throughput, or enhancing food safety protocols, Catherine offers a broad range of services designed to support operational excellence. Reach out to her for a free assessment to explore how her expertise can elevate your processes.