Robert Altomare has taught at Manhattan College as an adjunct instructor since 2014, and most recently retired from Kraft Foods (formerly General Foods) as a Research Principal Engineer. During his 35-year career with Kraft, Altomare worked on a wide range of technologies used in the food industry in research, development or commercialization roles. Prior to Altomare’s retirement, he managed the Nabisco Development Center, a 100,000 square foot research facility and a team of engineers and technicians charged with developing and optimizing products for the biscuit and snacks sector.
Currently, Altomare operates a consulting practice, Alto Services. One key highlight to Altomare’s career was serving in a leadership role on the redesign and optimization of Kraft’s assets for manufacturing of cheese powder that resulted in sustainable annual savings in excess of $10 million. He also co-developed a company-wide oven and dryer optimization program, which generated large productivity savings, and as a result was awarded the Kraft Foods Superior Achievement Award. Altomare has a strong background in training and education in the workplace, and he spearheaded an internal training initiative that resulted in the creation of training courses in Food Chemistry, Food Engineering, Spray Drying Technology and Food Process Design and served as an instructor in portions of each course.