"Geltor's—and many other Bay Area companies’—nontraditional way of making food ingredients will be important to help fill in the gaps that traditional food production will not be able to meet."

"I have a great curiosity about all the new and exciting developments that are taking place in the global food industry—especially in the development of “plant-based” products that are changing the way we look at vegetables."

"Being a product developer is a multifaceted job and I love it because I constantly have the opportunity to learn and put into practice what I learn."

"When I started my first sensory assignment, I quickly realized sensory combines both the technical and consumer product understanding I enjoy."

"I also expect to see a growing number of innovative start-ups pushing into the food space."

"I get fired up about developing new approaches to product innovation."

"It has become more apparent to me that building good business relationships throughout your career will lead to your overall success. Your reputation in the industry, and how well you treat your colleagues, employees and suppliers, will define who you are."

"I’ve found that you never know when an idea for one customer could spark an idea for another in a totally different discipline. You just have to be open to keeping an ear out for that great 'crossover' idea."

"The food industry is constantly evolving and during the coming year I think that consumers are slowly going to embrace science based research when comes to the GMO debate."

"Though there are many changes occurring in the industry, patience is a virtue and continuously communicating with the customer is very important."

"It is enlightening to know that you can apply what you learned over the years and that there are still a lot of things to learn."

"I love the opportunity to work in developing new nutritive processed products at low cost for lower income populations."

"Attending the annual IFT meeting is one of the major highlights of my last 12 months. I use that to keep abreast of the critical/pressing issues in Food Science which helps shape the direction of the department I chair."

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

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

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

"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. "

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

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

"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."

"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."

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

"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."

"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."