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Nutrition Research in the Food Industry

Corey Scott, PhD, Principal Nutrition Scientist, Cargill

Date and Location

When (Date/Time)

March 5, 2020, 4:00 PM - 5:00 PM

Where

252 Erickson Food Science Building

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As dietary guidelines, consumer preferences, nutrition advice, analytical methods and product innovations in the field of nutrition continues to evolve, it is imperative for the food industry to be active in nutrition research. In this seminar, you will learn how nutrition research is generally conducted in the food industry and what it is like to work as a nutrition scientist by Dr. Corey E. Scott, a Principal Nutrition Scientist with Cargill in Minneapolis. Cargill is a major global supplier of agricultural commodities such as palm oil and food ingredients such as starches, fibers, sweeteners, vegetable oils and proteins for processed foods and industrial use.

Nutrition research in the food industry is unique in the fact that it is often a collaborative effort which involves inputs from various internal functions including research and development, sales, marketing, regulatory affairs, law and consumer insights along with external inputs. In addition, certain skills sets are needed to effectively work as a nutrition scientist in the food industry and these include leadership, influence, teamwork, project management, collaboration and communication skills. This seminar will discuss these skill sets and how they can help develop and maintain a successful career as a nutrition scientist in the food industry and how they can also be leveraged to generate valuable nutrition research.

To illustrate an example of how nutrition research is performed in the food industry, a case study of recent Cargill-collaborative human clinical trial which evaluated the effects of Stevia, a plant-based zero calorie sweetener, and caloric sweeteners on glycemia and food intake will be discussed.