Food Science for the Non-Food Scientist Instructor Biographies
Bob Baron is the Vice President of Business Development at Sensory Spectrum. In this role he works closely with clients to create tailored research solution for their product challenges. He also works very closely with the consultant teams to broaden and promote the company’s diverse capabilities
Prior to joining Sensory Spectrum he spent 15 years at Mars Chocolate North America, where he led Sensory and Consumer Insights, Product Development, and Innovation teams. Bob and his teams worked across the entire product life-cycle (ideation to commercialization) to launch new products and ensure the quality of market leading confectionery brands. Prior to joining Mars he worked for an ingredient supplier focusing on the use of high intensity sweeteners in foods. Bob holds a Ph.D. in Food Science and Technology from the University of Tennessee.
Bob has been involved in the sensory profession for over 20 years. He has lead sensory teams, coached/trained new scientists, been a member of IFT’s Sensory and Consumer Science Division, and a Society of Sensory Professionals (SSP) member since its inception. He has presented at sensory conferences including the key note at the inaugural SSP conference in Cincinnati, OH in 2008.
Dan Berg has a BS and MS in Food Chemistry from the University of Wisconsin - Madison. He has over 20 years of food industry experience in Quality Assurance, Aseptic Processing, Safety, Research and Development, and Technical Services especially related to starches, sweeteners and fiber ingredients. He is currently Sr. Client Program Development Manager for Eurofins Food Integrity and Innovation. In his role, he helps design and facilitate analytical testing programs for clients across the food industry, with a focus on nutritional and chemical contaminant analysis. Dan is a Certified Food Scientist, current chair of IFT's Food Chemistry Division and also active within the International Society of Beverage Technologists and American Association of Cereal Chemists International.
Dr. Roger Clemens is co-founder and executive vice president of Polyscience Consulting. He is part-time faculty within the USC Regulatory Science program where he enjoys an adjunct appointment as Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy and the USC School of Medicine. He served as Scientific Advisor for Nestlé USA for more than 21 years and then consultant to and Chief Scientific Officer for Horn for about a decade.
Dr. Clemens has published more than 50 original manuscripts in nutrition and food science, participated in more than 300 invited domestic and international lectures, and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe.
Dr. Clemens is a past president of the Institute of Food Technologists (IFT) and current president of the International Academy of Food Science and Technology. He served on numerous IFT expert panels, including Functional Foods, and Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. He cofounded, established and contributes to a Food, Medicine and Health column published monthly in Food Technology since 2004. As a spokesperson for IFT, Dr. Clemens has been cited and interviewed by more than 500 domestic and international health journalists and has appeared on numerous televised discussions on contemporary health, nutrition and food safety issues.
In 2015, Dr. Clemens launched a new column in Nutrition Today that addresses the regulatory status, safety, and functional properties of food ingredients while providing evidence-based commentaries on controversial and emerging health issues.
Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a third-term member of the US Pharmacopeia Food Ingredient Expert Committee.
Dr. Clemens, a Certified Food Scientist, is a professional member of and Fellow in IFT. Dr. Clemens received many awards for his leadership in IFT, the Academy of Nutrition and Dietetics, and among local universities. He is also a Fellow in the American Society for Nutrition, American College of Nutrition, International Academy of Food Science and Technology, and Marilyn Magaram Center for Food Science, Nutrition and Dietetics. He is an active member in the Society of Toxicology and the American College of Toxicology. He is an associate editor of the Journal of Food Science, an editorial board member for Food Chemical Toxicology and contributing editor for Nutrition Today.
Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.
Dr. Mario G. Ferruzzi is a Professor in the Plants for Human Health Institute and the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University. He received his B.S. (1996) in Chemistry from Duke University and Ph.D. (2001) in Food Science and Nutrition from The Ohio State University.
Previously, Dr. Ferruzzi most recently served as a Professor in the Department of Food Science at Purdue University (2004-2016) and as a Research Scientist with Nestlé Research & Development (2001-2004). His research focuses on understanding the impact of food formulation and processing on bioavailability, metabolism and biological activity of plant bioactives and nutrients. Dr. Ferruzzi’s research has been funded by federal agencies including USDA, NIH, USAID as well as the food industry. For his research efforts Dr. Ferruzzi has received research awards from the Institute of Food Technologist (2010 Samuel Cate Prescott Young Investigator Award) and the American Society for Nutrition (2011 Mary Rose Swartz Young Investigator Award) and was named a University Faculty Scholar by Purdue University in 2013.
Dr. Ferruzzi has also served as a scientific advisor to several food manufacturers and associations providing perspectives on the interface of food and nutrition science and advising in the development and assessment of food products and translational nutrition efforts.
He is a professional member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), the American Chemical Society (ACS) and the Royal Society of Chemistry (RSC). He currently serves on the editorial board for Critical Reviews in Food Science and Nutrition, Nutrition Research, Nutrition Today and as an Associate Editor for the Royal Society of Chemistry’s journal Food & Function.
Dr. Claire Sand is Founder and CEO of Packaging Technology and Research, an Adjunct professor at Michigan State University and CalPoly, Packaging columnist for Food Technology, and on the Editorial Boards of Packaging Science and Technology and the Journal of Food Science. Sand’s industry experience ranges from international basic research in Thailand, Colombia, and Germany, research and development, market research, and marketing. She is also an IFT Fellow and Executive Committee member of the IFT Food Packaging Division and Phi Tau Sigma committee member, and pacFoodWaste CoChair and IUFoST Global Food Packaging Curricula Development Chair. Claire holds a doctorate from the University of Minnesota and MS and BS from Michigan State University. packagingtechnologyandresearch.com
Dr. Gordon Smith, CFS heads the Department of Grain Science and Industry for Kansas State University. Prior to this role, he served nine years as Vice President & Fellow, Research, Quality and Innovation for ConAgra Foods headquartered in Omaha, Nebraska. During his tenure at ConAgra, Dr. Smith was responsible for product (Orville Redenbacher, Slim Jim, and Hebrew National) and strategic technology development.
Prior to ConAgra, Dr. Smith was employed for fourteen years by Sara Lee Corporation where he led Research and Development groups supporting the Jimmy Dean, Ball Park, Hillshire Farms and State Fair Brands. During his tenure at Sara Lee, Dr. Smith was responsible for product development, technical services, regulatory affairs, food safety strategy and applied research.
Dr. Smith received a BS with a double major in Chemistry and Biology from The University of Tennessee, a MS in Organic Chemistry and a Ph.D. in Food Science, both from Texas A&M University and has been a member of IFT for the last twenty-seven years.
Marie Wright, Chief Global Flavorist at WILD Flavors Inc., believes that flavor creation is artistry rather than science, and perfection in art is truly challenging. Her inspirations are Monet, Matisse, British Vogue, BCBG, Pol Roger, Tanqueray and Tonic, Bloomies, Degas, Gassin, Sainte Rosseline, the bowl at Breckenridge, Harrison Stickle, and the Jungfrau. She has explored the globe, relishing any exquisite fare that chanced to pass her lips. She is also known for her love of adventure, recently sighted with her children jumping off the bridge in the bay of Sainte Tropez.
Marie graduated with a first class honors degree in chemistry with food science from Kings College, London University, UK. She trained as a Flavorist with Bush Boake Allen, London, advancing to Senior Flavorist targeting key accounts in Europe and Asia. This was followed by a move to the US and a new role as Flavor Creation Manager for Latin America, Mexico and the Caribbean. Marie then moved to IFF creating flavors for the global accounts and playing a leading role in innovation. She eventually took on the leadership role as Vice President, Senior Flavorist. Marie has shared her passion for flavor giving many presentations in the world of food and wine including TASTE 3, RCA, NAFFs, WFCC and the IACP. She recently joined WILD flavors as their Chief Global Flavorist. She currently resides in Princeton, NJ.