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Senior Associate
Ingredion
Englewood, CO, United States
Jim joined Ingredion as a Senior Associate in the Meat, Meat Alternatives, Batters & Breadings global applications team in May 2024. His prior roles in the food industry include Technical Service at Novozymes (now Novonesis), and R&D at Allied Blending and Solvaira Specialties. Jim is experienced applying and scaling-up a diverse array of ingredient and process aid technologies, including enzymes, plant proteins, fibers, hydrocolloids, and starches in processed meat and alternative meat applications to deliver innovations to the market and solve customer problems. Jim obtained a M.S. and B.S. in Food Science from Purdue University and North Carolina State University, respectively.
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Unlocking better texture, affordability, and sustainability in hybrid meats through pulse proteins
Tuesday, April 29, 2025
10:35 AM – 10:55 AM PST