Cathy Kapica, Ph.D., CFS

Kathy KapicaDr. Cathy Kapica is a public health expert, food and nutrition scientist, and licensed health professional (RD), with over 25 years of experience providing strategic insights and effective tactics that support both public health and profitability for the food industry. She is adept at bridging the gap between the academic and policy worlds with business needs. Her current position as CEO of The Awegrin Institute, a public health think tank, applies these skills to vital issues.  As Senior Vice President of Global Health & Wellness at Ketchum, she helped multi-national and domestic food makers, commodity group’s health think tank, apply these skills to vital issues.  As Senior Vice President of Global Health & Wellness at Ketchum, she helped multi-and organizations achieve business goals using science-based yet consumer-friendly approaches. As the first Global Director of Nutrition at McDonald’s, she led their nutrition effort worldwide, working closely with a multidisciplinary team to develop and promote health and wellness initiatives in 118 countries. At the Quaker Oats Company she developed and implemented science-based programs to promote the health benefits of whole grain oatmeal and breakfast to health professionals and consumers.

Her academic career includes a current appointment as adjunct nutrition faculty at Tufts University, and prior faculty positions at The Chicago Medical School and the University of Pittsburgh School of Dental Medicine. She is an experienced media spokesperson and international presenter. Her extensive knowledge of health professional organizations began when she worked at the American Medical Association promoting nutrition in medical education.

Dr. Kapica is active in several professional organizations, including the Institute of Food Technologists, the American Society for Nutrition, and the Academy of Nutrition and Dietetics. She has been a member of IFT since 1989 and is an active member of the Chicago Section.  Dr. Kapica participated in the Nutrition Division and is past chair of IFT’s Annual Meeting Scientific Program Advisory Panel.