Sonja Morley

2020
Consultant in food law, quality management and food safety

2017 to 2020
Global Corporate Accounts Quality Manager EMEA Barry Callebaut AG, Zürich Westpark

2009 to 2017
Product Engineer for industrial customers in Germany, Austria and Switzerland, Barry Callebaut Schweiz AG, Dübendorf

2007 to 2009
Junior Product Engineer for industrial customers in Germany, Austria and Switzerland, Barry Callebaut Schweiz AG, Dübendorf

2005 to 2007
Employee quiality assurance, Barry Callebaut Schweiz AG, Dübendorf

• Process technical knowledge and technical experience in the field of chocolate, compounds, fillings, chocolate- and cocoa powder, instant mousse, as well as water-based products such as jam, topping or Berlin filling
• Manage quality crisis situations with Global Corporate Accounts
• Analyse and evaluate quality service performance (complaints, QA requests, audits, out of specifications, raw materials, etc.)
• Initiate and manage identification and execution of corrective actions following a crisis, major audit non-conformances, complaints
• Negotiate, define agreements on quality requirements with the Global Corporate Accounts
• Ensure cross-functional alignment and execution on customer quality requirement with different stakeholders (sales / R&D / OSCO / customer service / QA)
• Project management in QA and R&D

11.2004 to 05.2005 – University of New South Wales, Australia
Research in Process Engineering / Diploma Thesis
Subject: Optimisation of stone fruit drying with regard to product quality. Experimental data ofen dried samples were used to prove the newly developed mathematical model for drying time prediction of stone fruits.

06.2003 to 08.2003 – University Newcastle Upon Tyne, England
Research in Human Nutrition
Subject 1: Investigation of antioxidant properties of whole grain foods
Subject 2: Acceptability and effect of increasing consumption of whole grain food in free-living volunteers

2002 to 09. 2002 – University of California Davis, Agricultural Center Kerney
Research in Food Technology
Subject: Investigation of how fruit temperature may influence bruising and browning development for canning stone fruits

04.2002 to 08.2002 – Swiss Quality Testing Services, Switzerland
Research in Food Chemistry
Subject: Evaluation and establishment of methods for analysing vitamin content in food products with regard to quality assurance analysis book

08.1999 to 09.1999 – Dairy Lanz, Switzerland
Internship in Dairy production

1999 to 2005
Master of science at ETH Zürich

2006

Lecturing chocolate and wine/ dessert wine courses at Migros Klubschule, Oerlikon

2017

Leading a chocolate and praline making workshop with British Girl Guides Association