Cargill honors food scientist Guthrie with highest technical award
Cargill has named Brian Guthrie, senior principal scientist, Ingredient, Material & Nutrition (IMN) R&D group, one of the company’s Corporate Fellows.
Cargill has named Brian Guthrie, senior principal scientist, Ingredient, Material & Nutrition (IMN) R&D group, one of the company’s Corporate Fellows. Created in 2015, the designation is the highest technical honor bestowed by the company to its scientists. It recognizes a lifetime of scientific achievements and an outstanding reputation in industry as a renowned authority.
Guthrie is a world-renowned food and flavor chemist active in R&D for nearly 30 years with vast technical depth and breadth spanning diverse scientific domains. Cargill’s sweetener business has intensively used his knowledge and expertise for their high-intensity products, including leading and supporting natural sweetener development and sensory modeling for Rebiana, Truvia, ViaTech, and EverSweet products.
Guthrie established and led sensory and consumer testing at Cargill’s Minneapolis Consumer Testing Lab, Minneapolis QDA lab and Shanghai Sensory Research Lab, along with developing new methodology for taste modifier screens, mouthfeel models, sweetener blend models, time intensity and oral processing. Brian is the co-inventor in 14 patent families ranging from microbiology and fundamental physical chemistry to analytical chemistry and sensory science. He is the co-author of 20 scientific publications, along with 10 acknowledged contributions in peer-reviewed international scientific journals.
Brian is a member of the Institute of Food Technologists and a Certified Food Scientist (CFS). He has been an adjunct professor at the University of Nebraska–Lincoln since 2014 and has mentored numerous PhD and Master’s students over his career.