Future of Food Science Education: Insights from Industry Partners and Faculty - On-Demand Event
Future of Food Science Education: Insights from Industry Partners and Faculty - On-Demand Event
On-Demand Web Events

What does it take to prepare food science professionals today? Panelists from academia and industry will discuss their perspectives on the current landscape of academic preparation and industry expectations.  Join us for a conversation hosted by the Council of Food Science Administrators (CFSA)!

  • List Price: Free
Meeting Details :



Lisbeth Goddik, PhD

Department Head


Paul & Sandy Arbuthnot Professor & Jacobs-Root Professor

Department of Food Science and Technology

Oregon State University

Lisbeth Goddik grew up in Denmark and immigrated with her family to the US when they purchased a farm in Oregon. She earned graduate degrees in food science from Cornell University and Oregon State University (OSU). She has worked for 20 years as the OSU Dairy Foods Extension Specialist with a research focus on sustainable dairy processing. She currently serves as Department Head for OSU Food Science and Technology (FST) and has led the transition of the department from a traditional food science program into a program focused on sustainable food manufacturing. She holds two endowed professorships; the Paul and Sandy Arbuthnot Professorship and the Jacobs-Root Professorship.


Abigail Walker

Executive Director of Industry Partnerships

Agriculture/Plant & Food Science


Purdue University

Abbey Walker serves as Executive Director of the Office of Industry Partnerships, leading a team of individuals focusing on expanding collaboration with industry partners in the agriculture, plant science, and food science spaces.


She joins OIP with nearly 20 years’ industry experience working for some of the largest food & beverage companies including Nestlé and Kellogg.  Over the last 14 years at Nestlé, Abbey guided project teams to launch high-profile, breakthrough innovation across several categories including prepared entrées and baby food. 


Abbey is a proud Purdue alumna, with a bachelor’s degree in Food Science from Purdue’s College of Agriculture.  She is thrilled to return to West Lafayette and leverage her extensive experience in food science, project management and commercialization to enhance Purdue’s standing as a world-class partner for industry.


Saurabh Kumar

Business Development and Innovation Director

Food Protection & Preservation | Applied Health and Nutrition

Kerry Center

Saurabh Kumar is a Business Development and Innovation Director at Kerry Inc. for the Food Protection and Preservation Business unit. Saurabh brings a deep knowledge of business and innovation strategy and management experience in the food industry and leads a global team of R&D professionals to deliver transforming new products to the food industry with focus on reducing food waste and sustainability impact.

He has an established track record of various scientific publications, patents, presentations/panel speaker at global conferences in the field of food preservation, food safety, shelf life and quality. He is an active contributor and reviewer panel member in various leading industry and scientific bodies and has been active member at IFT serving as scientific reviewer in various capacities. He received his M.S. degree in Food Science & Technology from University of Nebraska -...

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