Our Trustees

Wed, 2012-04-25 11:40 -- admin

Feeding Tomorrow Board of Trustees

The dedicated members of our Board of Trustees are the governing body for Feeding Tomorrow. They are committed to ensuring the long-term success and vitality of programs supported by Feeding Tomorrow.

Anton Angelich
Anton Angelich

Virginia Dare
Noel Anderson
Noel Anderson

Vice Chair
PepsiCo
Matt Cael
Matt Cael

Ex-Officio
Mary Ellen Camire
Mary Ellen Camire

IFT President Elect

Janet Collins
Janet Collins

IFT President

Bob Gravani
Robert Gravani

Chair
Cornell University
John Ruff
John Ruff

Ex-officio
 
Ted Nixon
Ted Nixon

D.D. Williamson
Phil Perkins
Phil Perkins

Bush Brothers & Company
Justin Shimek
Justin Shimek
Mattson & Co.
  
  Bruce Stillings
Bruce Stillings
Food & Agriculture Consultants, Inc.
Pamela Vaillancourt
Pamela Vaillancourt

Tate & Lyle
Mary Wagner
Mary Wagner

Starbucks
Taylor Wallace
Taylor Wallace
Treasurer
Council for Responsible Nutrition
Khaled Zitoun
Khaled Zitoun

Kerry Ingredients & Flavours

Anton Angelich
Anton Angelich is the Group V.P. of Marketing for Virginia Dare, responsible for the marketing of flavors and consumer research. Mr. Angelich holds previous executive positions with Symrise, Cultor Food Science and Givaudan flavor companies. He has over 17 years with Nestle as a manager and food scientist in product and process development, sensory evaluation, and the Nestle Test Kitchens.  Mr. Angelich holds B.S in Food Science from McGill University and a M.B.A. in Marketing from N.Y.I.T. Mr. Angelich’s professional memberships include the American Society for Enology & Viticulture, American Association of Candy Technologists, Canadian Institute of Food Science and Technology, American Marketing Association, World Futurists, and numerous trade association affiliations.

Noel Anderson
Dr. Noel E. Anderson currently leads the Worldwide Technical Insights organization for Pepsi Cola, Quaker, Tropicana and Gatorade which includes the Analytical, Sensory and Consumer Sciences, Microbiology, Documentation, and Strategy functions. This organization is actively engaged in developing technical insights that enable successful products to be produced. It also provides scientific support to protect Pepsi-Cola brands in the 190 countries in which Pepsi Cola products are sold. Dr. Anderson joined PepsiCo ten years ago with responsibility for product development across many of the PepsiCo beverage groups. Prior to PepsiCo he spent 18 years at General Foods and Kraft working on such products as Post Cereals, Jell-O Pudding and Jello-O Gelatin snacks including serving two years in Toronto as VP of R&D, Quality and Regulatory Affairs for Kraft Canada. Dr. Anderson received his BS, MS, and PhD degrees from the University of Massachusetts in Food Science and Nutrition and currently chairs the Department's Alumni Advisory Board.

Matt Cael
Matthew is an Account Manager for Kalsec Inc., an international leader in the development of natural spice and herb flavor extracts, natural colors, natural antioxidants, and advanced hop products for the food and beverage industry. Prior to joining Kalsec, he was a Graduate Research Assistant at Louisiana State University, where he specialized in the optimization of ingredient and processing technology for the value added seafood industry.

Matthew holds a Masters of Science in Food Science from Louisiana State University, a Bachelor of Science in Food Science from Texas Tech University, and  a Certified Food Scientist credential from the International Food Science Certification Commission.  

He is an active member of the Institute of Food Technologists, where he is the immediate Past-President of the Institute of Food Technologists Student Association, a member of the Institute of Food Technologists Board of Directors, and a Trustee on the board of the Feeding Tomorrow Foundation.

Mary Ellen Camire
Mary Ellen's interest in sensory evaluation continued when she began her Ph.D. program at Texas Woman's University, helping with consumer testing for Coca Cola Foods. She then joined Frito Lay to begin her career in extrusion processing. After graduation she moved to Maine and has lioved and worked in the area  since 1989 promoting food science education and the growing Maine food industry. She has worked with  many food companies, ranging in size from home-based processors with one or two staff to multinational corporations. Her training in human nutrition has allowed her to assist the wild blueberry, cranberry, potato and other commodity groups in promotion of their products' health benefits.

For over 13 years she served as an IFT food science communicator and later as an IFT spokesperson to advance the field of food science as well as educate the public about IFT. On IFT's behalf she has testified in U.S government hearings on topics ranging from dietary supplement labeling to safety of imported foods. She has served  as a panelist on U.S. Department of Agriculture competitive grant panels, and was also the panel manager for post-harvest food safety competitive grants and the Small Business Innovative Research Food Science and Nutrition panel. Her expertise has been sought for grant reviews by funding agencies in Finland, Romania, Saudi Arabia, and other nations.

Janet Collins
Dr. Collins is a food scientist and nutritionist with over 35-years of international experience. She has experience in academic institutions teaching and conducting primary research, industry project and program management, and leading scientific affairs. Her interest areas include food composition, chemistry and technology, nutrition and health, and global food policy development.

Dr. Collins values collaboration and cooperation, and has deep experience with both. While at DuPont, she brought together business leadership, food and agricultural trade associations and others to build agreement around common goals in biotechnology acceptance. In a food industry coalition, she has effectively advocated science-based criteria-driven policies in Codex Alimentarius and OECD. Dr. Collins is relied on as a subject matter expert in food science and nutrition-dietary guidance; meat science; food safety; food labeling and claims; food regulations and international food trade. As a scientific spokesperson for the Meat Board and American Meat Institute, she has effectively communicated scientifically complicated and controversial issues.

Dr. Collins has served in numerous leadership positions in IFT. She was elected to the board of directors in 2007. She is currently chair designate of the Biotechnology division and has recently served as a jury on the Calvert L. Willey Award

Robert Gravani
Robert B. Gravani is a Professor of Food Science and Director of the National Good Agricultural Practices (GAPs) Program at Cornell University where he is actively engaged in Extension/Outreach, Teaching and Research activities. He received his BS degree in Food Science from Rutgers University and his MS and PhD degrees from Cornell University.  During his career, he has also served as Science Director of the Cereal Institute, Inc. and as Assistant Director of the Institute of Food Science and Marketing at Cornell University. 

Dr. Gravani works with all sectors of the food system and has developed innovative programs for constituents in production agriculture, food processing, food retailing, and food service, as well as for regulatory agencies and consumers.  He has published many scientific and popular articles, and developed numerous education programs for constituents. 

Dr. Gravani is a Fellow of the Institute of Food Technologists, served on the Executive Committee, chaired a number of IFT committees and the Extension/Outreach Division.  He was the 2009 recipient of the IFT’s Carl R. Fellers Award.  He received the Cornell Institute of Food Science Teaching Excellence Award in 1994 and 2007 and was the 1995 recipient of the International Association for Food Protection (IAFP) Educator Award.  He is a past president of the association and an IAFP Fellow. 

He served seven years as a member of the National Advisory Committee of Microbiological Criteria for Foods and also served on the National Academy of Sciences (NAS) committee on Review of Scientific Criteria and Performance Standards for Safe Foods and chaired the NAS subcommittee on Seafood, Produce, and Dairy Products.  He is an active member of the National Center for Food Protection and Defense at the University of Minnesota, where he serves on the Risk Communication team.

Ted Nixon
Ted Nixon's grandfather joined D.D. Williamson in 1896, starting a family history of providing quality ingredients to the food and beverage industry. Carrying on the family tradition, Ted joined DDW as a manufacturing associate in 1974 and has been CEO since 1992. Ted volunteers with the Louisville Actors Theatre Board, Louisville Metro Unite Way and GLI Food Consortium. He also serves on the Boards for Koss Corporation and Rooibee Red Tea. In 2009, he was inducted into the Junior Achievement Business Hall of Fame.

Phil Perkins

Phil Perkins is Senior Vice President and Director of Research, Development & Innovation for Bush Brothers & Company. He was born and educated in the United Kingdom, graduating from the University of Exeter with B.Sc. (Hons) in Chemistry in 1980 and a Ph.D. in 1983. His career spans thirty years of working for world-class consumer goods companies, starting at Whitbread PLC (England), moving onto M&M Mars (England), then to Grand Metropolitan/ Diageo/Pillsbury (England and the USA) and now Bush Brothers & Company.

Phil is a strategic thinker, a champion of consumer-focused product innovation and has an excellent track record of new product successes. He is also recognized as a successful change agent in leading R&D activities. During his career he has established and managed Pillsbury’s International R&D department, created Pillsbury’s Knowledge Management function and established the Research, Development and Innovation function for Bush Brothers & Company.

Phil is an IFT Fellow; he serves on the IFT Finance Committee, and is an adjunct professor in the Department of Food Science and Technology at the University of Tennessee.  In addition, Phil serves on the Grocery Manufacturers Association’s Science & Regulatory Affairs Council Executive Committee and served as a GMA Science & Education Foundation Board Member from 2004 to 2009.

John Ruff
John Ruff is currently President of IFT (Institute of Food Technologists®). During his 36-year career with Kraft and the former General Foods, he headed R&D for International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who have helped guide Kraft’s health and wellness initiatives.

Mr. Ruff recently served on the Institute of Medicine (IOM) committee on strategies to reduce sodium intake. He is a past president of the International Life Sciences Institute, past chair of the Food Processors Association (NFPA) and a fellow of the Institute of Food Science and Technology in the United Kingdom.
John received his M.A. in Biochemistry and a B.A. in Natural Sciences from Cambridge University in the United Kingdom.

Justin Shimek
Justin Shimek is Chief Technology Officer at Mattson & Co., the largest independent developer of food and beverage products.

As the company's senior technical leader he is responsible for the overall technical quality of concepts, products, and commercialization activity. Prior to joining Mattson he held product and process development positions with Del Monte Foods, E. & J. Gallo Winery, and General Mills, Inc. His professional experience includes traveling internationally to develop products for global markets.

Dr. Shimek has been a member of IFT since 1994 and has served as a volunteer leader in strategic planning, membership enhancement, and student-focused roles. He currently serves on IFT's Board of Directors. He has contributed to development of Institute strategy and structure through participation in the Advisory Panel on Global Strategy and the Task Force on Strategic Plan Implementation. As Chair of the Committee on Membership of Students and New Professionals, he led a number of pioneering initiatives to identify and engage early career food professionals. His passion for food science and fostering involvement in IFT was strengthened early on through his service to the IFT Student Association as its President.

Justin earned a PhD in food science from the University of California, Davis and Bachelors of Science degrees in both food science and nutrition at the University of Minnesota.

Bruce Stillings
Bruce R. Stillings is currently President of his consulting firm: Food & Agriculture Consultants Inc. Prior to his current position, from 1993 to 1998 he was Senior Vice President of the American Cocoa Research Institute, Chocolate Manufacturers Association and National Confectioners Association. From 1992 to 1993 he was Deputy Assistant Secretary and Acting Assistant Secretary for Science & Education at the U.S. Department of Agriculture.

He has had extensive experience in the food industry. From 1989 to 1992 he was Vice President R&D and Quality Assurance for Reckitt & Colman, Inc., and from 1973 to 1989 he held several positions with Nabisco including Vice President of R&D and Vice President of Technology.

Dr. Stillings received his BS degree from the University of Maine, MS and PhD degrees from Penn State University, and completed a postdoctoral program at Cornell University and the Advanced Management Program at Harvard University.

Pamela Vaillancourt
Pamela Vaillancourt currently serves as the Vice President for business development and sales for Tate & Lyle, one of the largest providers of food and beverage services in the world. Ms.Vaillancourt has been a dedicated member of IFT Sections, Divisions, Task Forces and Committees and was instrumental in establishing a supplier’s night event for the Puget Sound Section of IFT.

In her role as student mentor for the University of California, Davis, Ms. Vaillancourt has given future food scientists the benefit of her experience and helped secure sponsorship for their academic goals. Utilizing her expertise in product development and quality assurance, she has donated her time as a speaker at food science clubs at universities in California, Oregon, Washington, Utah, and Idaho. 

Ms. Vaillancourt is active in many professional organizations, and in 1993 she was selected to participate in the Hazard Analysis and Critical Control Points (HACCP) pilot program conducted by the New England Fishery Development Program, the National Oceanic Atmospheric Administration, and the FDA, in cooperation with the National Restaurant Association. This inaugural food safety program led to the development of the current HACCP criteria for food safety that is now used by food service establishments across the country, and that has also been adopted internationally.

Mary Wagner
Dr. Mary Wagner serves as the Senior Vice President of Global Research and Development for Starbucks. Dr. Wagner has more than 20 years of experience in research, development, and quality assurance across a broad range of retail and consumer product companies. Prior to joining Starbucks, Dr. Wagner served as the general manager and chief technology officer for Mars Botanical (part of Mars Incorporated). She has also led product innovation, engineering, and quality organizations with senior level roles with E.&J. Gallo Winery, Taco Bell, and Gorton’s.

Dr. Wagner holds a PhD in food science and nutrition from the University of Minnesota, and a Master of Science in food technology and a Bachelor of Science in bacteriology from Iowa State University. She also has completed Harvard’s program for management development.

Taylor Wallace
Taylor C. Wallace is the Senior Director of Scientific & Regulatory Affairs at the Council for Responsible Nutrition (CRN).  CRN is the leading trade association representing dietary supplement manufacturers and ingredient suppliers.  Dr. Wallace is responsible for providing scientific and regulatory expertise for evaluating scientific research, ensuring legislative and policy positions are based on credible science rational and developing new scientific reviews and manuscripts for the peer-reviewed literature.  Prior to joining CRN, Dr. Wallace led the science communications initiatives at the North American branch of the International Life Sciences Institute (ILSI North America), advocating for credible emerging science related to nutrition and food safety. His academic background includes a PhD and an MS in Food Science and Nutrition from The Ohio State University and a BS in Food Science and Technology from the University of Kentucky.  Recently, Dr. Wallace was elected a fellow of the American College of Nutrition where he sets on the publications committee for the Journal of the American College of Nutrition.  Dr. Wallace’s scientific expertise is in the area of flavonoids, particularly anthocyanins.  He has produced over 15 peer-reviewed publications, book chapters and reviews in this area.  Dr. Wallace is a reviewer for 6 top-tier food science and nutrition journals and is the co-author of the academic textbook “Anthocyanins in Health and Disease Prevention” to be published by CRC Press in early 2013. He is a member of American Society of Nutrition, American College of Nutrition, Institute of Food Technologists, National Osteoporosis Foundation and the Phi Tau Sigma Honor Society for Food and Technology.