Key Takeaways:
- Consider the factors contributing to your job satisfaction and other items to consider prior to negotiating a salary and benefits package.
- Examine the components that could be included as benefits.
- Tips for developing a personal strategy in the negotiation process.
- Opportunity to ask seasoned members of the industry questions pertaining to the current landscape.
Panelists
Professor Colin Dennis, CBE, DL, PhD, CFS, C.Sci
Colin graduated from Sheffield University, UK, with a 1st Class Hons degree in Botany and Biochemistry in 1967, followed by a PhD in Mycology before embarking on a 50-year career in food science and technology.
He spent 11 years at the UK government’s Institute of Food Research, including a period on secondment to Matforsk in Norway, before joining CampdenBRI in 1981. He was initially, Head of the Food Technology Division, before being appointed Chief Executive Officer, a position he held for 21 years. He was also the Unilever Visiting Professor in food science at Queens University, Belfast from 1991 to 2006 and was elected Honorary Member of CampdenBRI on his retirement in 2009.
Colin has served on industry, government and academic advisory committees in Abu Dhabi, Australia, Belgium, Canada, Singapore, South Africa, USA and the UK.
He is currently, the Chair of the Board of Trustees of International Food Information Service (IFIS Publishing Ltd) and of the British Nutrition Foundation.
Colin is a Fellow of IFT, Honorary Fellow of the UK’s IFST, Fellow of the International Academy of Food Science & Technology, has served as President of IFST (2011-2013) and is the only non-American resident to serve as President of IFT (2015-2016).
He was appointed a Commander of the Order of the British Empire (CBE) for services to the Agri-food industry in 2009 and was the recipient of IFT’s Myron Solberg Award in 2011 and the Carl R. Fellers Award in 2019. He currently serves as a member of IFT’s Nominations & Elections Committee, the IFTNEXT Think Tank and is a committee member of the British Section of IFT.
?
Cynthia Stewart, PhD, CFS
Technology and Innovation Leader, Global Cultures, Food Enzymes & Food Protection, DuPont Nutrition & Biosciences
Cindy Stewart is the technology and innovation leader of Global Cultures, Food Enzymes & Food Protection for DuPont Nutrition & Biosciences. She strategically leads a global team in the discovery and R&D of novel starter cultures, food enzymes, and food protection ingredients to enhance fermentation processes and improve food product quality, food preservation, food safety, and sustainability. Prior to working with DuPont Nutrition & Biosciences, Stewart held leadership positions with PepsiCo, Silliker’s Food Science Center, the National Center for Food Safety and Technology, CSIRO’s Food Science Australia, and Nabisco. She is a member of the Tuskegee University Food and Nutritional Sciences Advisory...
Key Takeaways:
- Consider the factors contributing to your job satisfaction and other items to consider prior to negotiating a salary and benefits package.
- Examine the components that could be included as benefits.
- Tips for developing a personal strategy in the negotiation process.
- Opportunity to ask seasoned members of the industry questions pertaining to the current landscape.
Panelists
Professor Colin Dennis, CBE, DL, PhD, CFS, C.Sci
Colin graduated from Sheffield University, UK, with a 1st Class Hons degree in Botany and Biochemistry in 1967, followed by a PhD in Mycology before embarking on a 50-year career in food science and technology.
He spent 11 years at the UK government’s Institute of Food Research, including a period on secondment to Matforsk in Norway, before joining CampdenBRI in 1981. He was initially, Head of the Food Technology Division, before being appointed Chief Executive Officer, a position he held for 21 years. He was also the Unilever Visiting Professor in food science at Queens University, Belfast from 1991 to 2006 and was elected Honorary Member of CampdenBRI on his retirement in 2009.
Colin has served on industry, government and academic advisory committees in Abu Dhabi, Australia, Belgium, Canada, Singapore, South Africa, USA and the UK.
He is currently, the Chair of the Board of Trustees of International Food Information Service (IFIS Publishing Ltd) and of the British Nutrition Foundation.
Colin is a Fellow of IFT, Honorary Fellow of the UK’s IFST, Fellow of the International Academy of Food Science & Technology, has served as President of IFST (2011-2013) and is the only non-American resident to serve as President of IFT (2015-2016).
He was appointed a Commander of the Order of the British Empire (CBE) for services to the Agri-food industry in 2009 and was the recipient of IFT’s Myron Solberg Award in 2011 and the Carl R. Fellers Award in 2019. He currently serves as a member of IFT’s Nominations & Elections Committee, the IFTNEXT Think Tank and is a committee member of the British Section of IFT.
?
Cynthia Stewart, PhD, CFS
Technology and Innovation Leader, Global Cultures, Food Enzymes & Food Protection, DuPont Nutrition & Biosciences
Cindy Stewart is the technology and innovation leader of Global Cultures, Food Enzymes & Food Protection for DuPont Nutrition & Biosciences. She strategically leads a global team in the discovery and R&D of novel starter cultures, food enzymes, and food protection ingredients to enhance fermentation processes and improve food product quality, food preservation, food safety, and sustainability. Prior to working with DuPont Nutrition & Biosciences, Stewart held leadership positions with PepsiCo, Silliker’s Food Science Center, the National Center for Food Safety and Technology, CSIRO’s Food Science Australia, and Nabisco. She is a member of the Tuskegee University Food and Nutritional Sciences Advisory Board and has served in numerous volunteer and elected positions with IFT for more than 25 years, including serving as 78th president of IFT.
Stewart’s expertise as a food scientist is recognized globally as she has published and presented more than 135 papers and book chapters. She holds BS and MS degrees in food science from the University of Delaware and a PhD from Rutgers University. In 2016, she received the University of Delaware College of Agricultural & Natural Resources Distinguished Alumni Award. She received the Nonthermal Processing Division Outstanding Member Award in 2008.
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