ROBESONIA, PA — Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has named Mitchell Arment as the new process technologist of the RBS Science and Innovation Center.
“We are pleased to welcome Mitchell to RBS,” said Steven Moya, manager at the RBS Science and Innovation Center. “He brings a unique blend of product development and culinary experience that compliments the Innovation Center team. He will be a valuable contributor to product development and equipment commissioning functions centered on customer delivery excellence.”
Prior to joining RBS, Arment held product research and development positions at Kunzler and Company, Giorgio Foods, and Sweet Street Desserts. He holds a bachelor’s degree in food service management, as well as an associate of occupational studies in baking and pastry arts, from Johnson & Wales University in Providence, RI. Like many other members of the RBS team, Arment is active in his community, supporting charitable efforts for the Adamstown Library and Cocalico Education Foundation Iron Chef competitions.
“He brings a unique blend of product development and culinary experience that compliments the Innovation Center team. He will be a valuable contributor to product development and equipment commissioning functions centered on customer delivery excellence.”
For more information about market leading products from Reading Bakery Systems or employment opportunities, visit www.readingbakery.com.
