Craig Sherwin, PhD - Member
Dr. Sherwin first joined IFT as a freshman in Food Science at North Carolina State University in 1991. In graduate school, he became a student leader in IFT, including serving as the President of the Student Association in 1997-1998. He earned his Ph.D. in Food Science at the University of Minnesota and also worked as a post-doc at the University of Wisconsin. Since 2003 Dr. Sherwin has worked at General Mills, first in a strategic technology group, and currently as a Senior Scientist in the International Division.
His scientific specialties include water chemistry, shelf life, physical states of foods, and general food chemistry and product development, including dough and snack foods. Other professional interests include knowledge transfer tools and the organizational culture that is needed alongside the tools. IFT has been an important part of his professional life, and he has sought to volunteer for many different types of experiences.