Max grew up in Plano, TX before attending college at The University of Texas at Austin in 2008. As a chemical engineering student, he interned in 2007 with Frito Lay R&D to work on a technical characterization of the Crunchy Cheetos process. After graduating with a B.S. degree in 2008, Max rejoined Frito Lay R&D as a full time engineer. Max’s R&D career has primarily focused on two of Frito Lay’s core platforms in tortilla chips and extruded products. While working on tortilla chips, Max played a large role in the launch of Doritos Late Night and the upgrade of the Tostitos platform to whole grain. He then transitioned over to work on Doritos Locos Tacos (DLT), where he led development and execution of the product with the Food Service Vend team and Taco Bell. Max was recognized for his work on DLT with a PepsiCo Academy of Sciences Award, a PepsiCo Chairman’s Award, and a Taco Bell President’s award. Post DLT, Max has focused primarily on the Cheetos brand. He has received 2 patents for his work on developing and executing Cheetos Bag of Bones and Cheetos Sweetos. In his spare time, Max enjoys spending time with his family and staying active. He has been married to his wonderful wife, Heather, for 4 years, and they have a 7 year old miniature Schnauzer mix named Lola. Max enjoys playing fast pitch baseball, working out, and playing guitar.