Cargill to Address a Variety of Food Science Topics at IFT 2009

This year, six Cargill technical experts will offer perspectives on food science, innovation and industry topics at the 2009 Institute of Food Technologists (IFT) Food Expo in Sacramento, June 7 to June 10.

Bob Wainwright, technical director, Cargill Oils and Shortenings, will facilitate a discussion on “The Role of Dietary Lipids in Health and Wellness” at the Ingredient Applications for Product Innovation and Consumer Health short course.

Luis Fernandez, applications technology leader, Cargill Food Ingredients and Systems, will speak at two symposiums: “Preparing for Success in the Global Marketplace” and “International Connectivity to Develop a Global Food Science Community". He will also moderate a third symposium:

“Technologies of the Future.” Fernandez was recently named IFT’s “Fellow,” for his contributions in food ingredient applications as a researcher, director and manager. Fellow is a unique professional distinction conferred on individuals with outstanding qualifications and experience to the food science and technology field.

The six Cargill technologists represent the company’s 1,300 technology employees worldwide. Together, Cargill’s technical team partners with the company’s sales and marketing professionals to help customers plan and commercialize new products.

“Our goal at IFT is to generate discussions around ideas that can help our customers solve problems, innovate and grow,” said Kerr Dow, vice president, Cargill Food Technology. “Cargill offers a wide range of technical knowledge, insights and capabilities that customers can leverage to develop foods and beverages that taste great and meet a wide range of consumer needs.”

Chris Mallett, corporate vice president of Cargill Technology, will be speaking at the general session: “Responsive Strategies to Changing Consumer Demands and Business Climate,” while Dave VandenEinde, director of Intellectual Asset Management at Cargill, will be a presenter and panelist in the general session: “Partnering for innovation: Part 2” and will discuss Managing expectations and setting the foundation for collaboration.

Leslie Curry, director of scientific and regulatory affairs for Cargill’s Food Ingredients and Systems, will be a presenter at the “Low-calorie sweeteners: What’s new and what’s true?” session and discuss “Bringing Natural Sweeteners to Market.”

John Fry, a consultant for Cargill Health & Nutrition will be a presenter at an oral session: “Sensory Evaluation,” that will cover “The concentration-response of rebiana, a potently sweet steviol glycoside.”

For more information on Cargill’s technical presentations at IFT, or to arrange an interview with a Cargill technical expert, please contact Nicole Reichert at (952) 742-4202 or [email protected].

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, our privately held company employs 160,000 people in 67 countries. We help customers succeed through collaboration and innovation, and are committed to sharing our global knowledge and experience to help meet economic, environmental and social challenges.

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