Speaker Infromation:
Gretchen Feldpausch is a registered dietitian, doctoral candidate, and research assistant at Iowa State University. While working on her Ph.D. in Nutritional Science and Sustainable Agriculture, she has used her education to develop a greater understanding of the intricacies and connections between nutrition, health, and environmental sustainability. Gretchen has developed curriculum and co-authored work on consumer food waste mitigation and is conducting research to understand the potential benefits of gardening on well-being during pregnancy. Growing up on a farm in rural Iowa, Gretchen plans to use lessons learned from her upbringing and her education to bridge the gap between agriculture and nutrition to support a healthier, more sustainable food systems for all.
Christina Campbell, PhD is a Registered Dietitian, Associate Professor of Nutrition, and the Uelner Professor of Food Science and Human Nutrition at Iowa State University. She teaches courses on the prevention and treatment of chronic disease, the US Food System, and Reducing Consumer Food Waste. Her primary research focus is on the promotion of healthy lifestyles during pregnancy to prevent chronic disease for mother and child. Additionally, she studies the intersection of food and peace in the context of promoting healthy lives and sustainable food systems. She’s passionate about connecting people with where their food comes from and how it’s grown as a way to foster personal well-being and planetary health.
Adam Wylie manages Leprino Food’s Global Responsibility business priority. Prior to dedicating his time to GR full time in 2021, he also managed environmental compliance at Leprino since 2013, before that at other companies mostly in heavy industry, and as a consultant. These days, he spends most of his time just trying to keep up with the daily change that is ESG/Sustainability.
Susan Mayer, CFS
As RTI Innovation Advisors’ technical food and agriculture industry lead,?Susan Mayer combines?problem-solving, strategic, and communication skills on projects and initiatives for ingredient and consumer product companies. Previously, Susan spent over 25 years managing product development, sensory evaluation, and quality system groups for food companies. Susan has an M.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist. She also teaches social entrepreneurship at Rowan University.
Emily Vernon
Ms. Vernon is an Innovation Advisor with RTI Innovation Advisors with technical expertise in microbial engineering, biomanufacturing, and food and agriculture. Her expertise in technology landscaping and scouting has helped innovation leaders in food and beverage companies and organizations accelerate the impact of their R&D and innovation programs, such as understanding how functional food ingredients can do more for consumers and identifying novel processing methods to enable new...
Speaker Infromation:
Gretchen Feldpausch is a registered dietitian, doctoral candidate, and research assistant at Iowa State University. While working on her Ph.D. in Nutritional Science and Sustainable Agriculture, she has used her education to develop a greater understanding of the intricacies and connections between nutrition, health, and environmental sustainability. Gretchen has developed curriculum and co-authored work on consumer food waste mitigation and is conducting research to understand the potential benefits of gardening on well-being during pregnancy. Growing up on a farm in rural Iowa, Gretchen plans to use lessons learned from her upbringing and her education to bridge the gap between agriculture and nutrition to support a healthier, more sustainable food systems for all.
Christina Campbell, PhD is a Registered Dietitian, Associate Professor of Nutrition, and the Uelner Professor of Food Science and Human Nutrition at Iowa State University. She teaches courses on the prevention and treatment of chronic disease, the US Food System, and Reducing Consumer Food Waste. Her primary research focus is on the promotion of healthy lifestyles during pregnancy to prevent chronic disease for mother and child. Additionally, she studies the intersection of food and peace in the context of promoting healthy lives and sustainable food systems. She’s passionate about connecting people with where their food comes from and how it’s grown as a way to foster personal well-being and planetary health.
Adam Wylie manages Leprino Food’s Global Responsibility business priority. Prior to dedicating his time to GR full time in 2021, he also managed environmental compliance at Leprino since 2013, before that at other companies mostly in heavy industry, and as a consultant. These days, he spends most of his time just trying to keep up with the daily change that is ESG/Sustainability.
Susan Mayer, CFS
As RTI Innovation Advisors’ technical food and agriculture industry lead,?Susan Mayer combines?problem-solving, strategic, and communication skills on projects and initiatives for ingredient and consumer product companies. Previously, Susan spent over 25 years managing product development, sensory evaluation, and quality system groups for food companies. Susan has an M.S. in Foods from the University of Maryland, College Park, and is a Certified Food Scientist. She also teaches social entrepreneurship at Rowan University.
Emily Vernon
Ms. Vernon is an Innovation Advisor with RTI Innovation Advisors with technical expertise in microbial engineering, biomanufacturing, and food and agriculture. Her expertise in technology landscaping and scouting has helped innovation leaders in food and beverage companies and organizations accelerate the impact of their R&D and innovation programs, such as understanding how functional food ingredients can do more for consumers and identifying novel processing methods to enable new products. Ms. Vernon has a bachelor’s degree in biochemistry and a master’s degree in microbial biotechnology, both from North Carolina State University.
Dr. Maneesha S. Mohan is the Associate Professor and Endowed Alfred Chair in Dairy Manufacturing at the Dairy and Food Science Dept., South Dakota State University, USA. She joined this position in 2022. Her research interests are in novel and sustainable food processes and technologies; product structure and rheology studies; and waste and byproduct utilization. With her research and teaching, Dr. Mohan brings together aspects of chemistry, processing and engineering in dairy science. She has worked in dairy industries and research institutions for the past 14 years in different countries – USA, New Zealand, Ireland, and India. In her previous position as an Assistant professor in Food Engineering at Lincoln University, NZ, she was awarded the Early Career excellence in teaching award. She did her MS at South Dakota State University, PhD at University of Tennessee and a postdoctoral position at Pennsylvania State University, USA. She strives to build effective collaborations with different universities and food industries in the USA. Highlighting her commercialization efforts is a patent on high pressure jet processed milk. She also worked as a postdoctoral researcher at Teagasc Food and Agricultural Research Institute, Ireland and as a R&D scientist at a dairy company Glanbia Ireland. Dr. Mohan is an expert in developing new and sustainable technologies for processing and utilization of waste and byproduct streams, and modifying food components to improve functional, nutritional and health promoting properties in food systems especially dairy products.
