Interviews with IFT members, exclusive to Food Technology online.

Andrew Cummings
  Meet Andrew Cummings
Associate Scientist
Ripple Foods

"Being a start-up we tend to take risks that larger companies wouldn't and that often means extremely tight timelines."

Kyle Walcutt
  Meet Kyle Walcutt
Food Scientistf
Interbake Foods

"I see a growing emphasis on environmental consciousness, sustainability, and waste reduction."

Jordan Neff
  Meet Jordan Neff
R&D Chef
Better Nutritionals LLC

"Bringing health and happiness to people is a dream come true."

Julie Divis
  Meet Julie Divis
Quality Manager
PRE Brands

"I’m am proud to be a part of a startup that is pushing the limits of the meat industry and encouraging consumers to know more about what they are eating. "

Eva Almenar
  Meet Eva Almenar
Associate Professor, School of Packaging
Michigan State University

"As with other professors/researchers in my field, I have the responsibility and honor to build the new leaders of the food packaging industry."

James Musetti
  Meet James Musetti
Cheese Application Technologist
Dupont Nutrition & Health

"I love many things about my job besides the fact that cheese is in the title of my job."

Melissa Kaczmarczy
  Meet Melissa Kaczmarczyk
Principal Scientist

"I chose industry over academia because I felt in industry I could make a larger impact on people’s diets by creating healthier food choices."

Tisa Drew
  Meet Tisa Drew
Senior Customer Innovation Applications Specialist

"It is imperative that I obtain as much information as possible regarding our customer's application in order to make the optimum AAK product recommendation."

Marcia Walker
  Meet Marcia Walker
Director of Innovation
915 Labs

"One of my greatest challenges is trying to further the adoption of innovative processing technologies."

Ana Paula Craig
  Meet Ana Paula Craig
Quality Manager
Applied Food Sciences

"When I first learned about food engineering it sounded like an appealing opportunity to take on one of our biggest challenges: feeding the world in a healthier and sustainable way."

Ian Gordon
  Meet Ian Gordon

"The major problem will continue to be that there will be too many people to be fed, and, as this pressure grows further, fresh water may well become a limiting factor in marginal lands."

Carole Tonello
  Meet Carole Tonello
Applications & Process Development Manager

"In the coming year, I think the trend of chilled food will continue and people be more and more concerned about quality."

Mike Bush

Meet Mike Bush

"There are many myths and misconceptions surrounding probiotics, such as fermented foods being probiotic (they’re not always), probiotics not surviving in foods/beverages (GanedenBC30 does), the need to have tens of billions of cells to be effective..."

Ryan Dowdy

Meet F. Ryan Dowdy
PhD Student
Christopher Simmons Laboratory at University of California, Davis

"Our lab calls ourselves the "Sludge Huggers" because we work with sludge (food waste digestate). I'm proud to be a Sludge Hugger!"

Jesse Stinson

Meet Jesse Stinson
Application Manager, Sweet Bakery Goods

"By doing the research and study ahead of time, we have the science prepared so when the right customer comes along at the right time, we’re ready. We have the technology in place for quick success."

Holly Ramage

Meet Holly Ramage
Associate Principal Scientist
PepsiCo, Inc. | Frito Lay

"IFT15 was a great conference to attend to get new knowledge on recently published research and to get a feel for what the industry’s “hot topics” are and how companies are evolving to meet these challenges."

Randal Kreienbrink

Meet Randal Kreienbrink, CFS
Vice President of Marketing
BI Nutraceuticals

"My job is to translate trends into viable, tasty, safe, and nutritious foods."

Rosemary Sikora

Meet Rosemary Sikora, CFS
Senior Scientist
FONA International

"I knew that I wanted to have a career that combined creativity, science, practical skills, and achieving an end product, all in one."

Gabriel Keith Harris

Meet Gabriel Keith Harris
Associate Professor and Undergraduate Coordinator of Food Science
North Carolina State University

"I see companies grappling with current concerns about food safety and ingredient sourcing (such as production shortfalls in the chocolate industry) and planning for an eventual move away from fossil fuels for food processing."

Bryan Petrak

Meet Bryan Petrak, CFS
Customer Innovation and Application Specialist

"I love learning about the chemistry of food and how things are processed and manufactured."

Renee Santy

Meet Renee Santy
Food Scientist

"I really love the diversity of products we create. In any given week, I may be developing a cake mix, a popcorn seasoning, and a side dish all at the same time."

Conrad Rebello
Meet Conrad Rebello
Director of R&D Global Beverage

"I have always sought out experiences that offer me the opportunity for solving complex technical or business challenges."

Sarah Gutkowski

Meet Sarah Gutkowski
Baking Application Scientist

"Majoring in food science sounded like a great option for me because it would include my combined interests of food, chemistry, and nutrition."
Stacy Pyett

Meet Stacy Pyett
Business Development Manager
NIZO Food Research

"I think that there is going to be a big change in the "new-source" proteins. The market is going to explode with choices ..."

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