Lawrence (Larry) Alan Chandler,  M.S.

M.S.     Food Science  (Food Chemistry)

               Minor - Biochemistry

                        North Carolina State University

B.S.      Zoology

               Minor - Pre-Med

                        North Carolina State University

During his 14 years in the food industry, Larry has been involved with developing, implementing and selling new food products and functional food ingredients for ConAgra Specialty Snack Foods and for Dupont Protein Technologies, formerly known as Protein Technologies International.  For ConAgra Specialty Snacks he successfully developed and implemented Co-Extrusion technologies which allowed ConAgra to produce a continuous strand of fermentable dry sausage.  ConAgra Foods realized cost savings totaling $1,000,000 per year for the company's line of Ready-To-Eat products through the use of least cost formulations and innovative ingredients.  While at Dupont/Protein Technologies International he generated account revenue growth $2.4 to $3.5 million through identification of technical sales projects, alignment of product capabilities and implementation of strategies to meet customer defined goals.  Eight new meat products were developed and implemented for new customers, representing $2.5 million of new business.

Larry has used the past 10 years with ConAgra Foods Research & Development (R&D) and Dr. Rody Hawkins to become one of the world's leading authorities on product implementation and production of shelf-stable meats and foods.  He is recognized for his product knowledge, project management, leadership, team-building, interpersonal skills and problem-solving abilities.  In conjunction with Dr. Sarid M. Shefet, he is responsible for 18 process / process design patents and 1 patent-pending, among many other accomplishments.  His leadership as an Account Manager for Protein Technologies International / Dupont was responsible for opening up the State of California for the Non-Commercial Food Service Group and training brokers for SYSCO Foodservice and 1st Choice Sales.

Larry is trained and certified by North Carolina State University to develop HACCP plans for Meat and Poultry Establishnents.

He is also trained and certified in SQF Systems by EcoSure, and an accredited and registered SQF Consultant for High Risk in the following FSC: 

(07) Slaughterhouse, Boning and Butchery Operations, Meat and Poultry, 
(08) Processing of Manufactured Meat and Poultry, 
(13) Bakery and Snack Food Processing, 
(15) Canning, UHT and Aseptic Operations, 
(18) Preserved Foods Manufacture,
(20) Recipe Meals Manufacture,
Food Wholesaling and Distribution. and
(35) Broker or Agent


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