Face-to-Face: Meet Andrew Cummings July 2017

Ever wonder if anyone else is facing the same professional challenges as you? Or just looking to connect with some new people in your field? In IFT's Face-to-Face series, we will be introducing you to a different IFT member every month with a fun, insightful Q&A session.

 

Andrew CummingsThis month meet...

Andrew Cummings, Associate Scientist, Ripple Foods

  1. How did you get your start in the food industry?
    I stared out doing a course in confectionery manufacturing and worked as a chocolatier for a number of years before deciding that I wanted a career that incorporated both the science of food systems and the creativity of designing new products. I went back to study food technology and nutrition at RMIT (in Australia as that is where I am from) and have loved it ever since.

  2. What do you love about your job?
    I love working at Ripple in product development because being such a small yet fast growing company I always feel like my input and creativity is valued. Also, everyone here is great and I enjoy their company immensely.

  3. What is the biggest challenge that you face in your job?
    Being a start-up we tend to take risks that larger companies wouldn't and that often means extremely tight timelines.

  4. What have you learned or been exposed to in the past 12 months that has helped you in your job?
    I think the most beneficial thing has been being surrounded by so many intelligent scientists that weren't necessarily trained in a food background. They often provide different solutions to problems and expertise in areas I barely knew existed.

  5. How do you see the food industry evolving over the coming year?
    I think a greater focus on plant-based foods (particularly proteins) is going to be big in the coming year. Though it is difficult to communicate the benefits I hope that products beneficial to our microbiome become more prevalent.

  6. Fun Fact: What’s your favorite food?
    I am way too much of a glutton to answer that fairly. I will rarely order the same thing or go to a place I've been before if I can help it.

If you are an IFT member and wish to be profiled, please contact Kelly Hensel at khensel@ift.org or 312-604-0211.