際際滷

際際滷Share a Scribd company logo

Composite of Work

J
jengleso

This document summarizes the career and qualifications of an individual pursuing roles in food science. They have a background in chemistry, food science, and established the Gluten-Free Initiative at Cargill in 2004. They developed gluten-free bakery products and justified investment in a celiac disease company. As Director of Scientific Affairs at a nutrition foundation, they grew partnerships and organized workshops. They have experience in grain research, institutional nutrition, and sustainable leadership training. Their expertise includes areas like qtl-mapping, sensory analysis, and professional society involvement. They believe their experience bringing together technology, applications, and relationships positions them well for roles requiring an integrative scientific agenda.

1 of 39
Download to read offline
PURSUING DREAMS
GETTING STARTED IN FOOD
HIGH SCHOOL CHEMISTRY
GRADUATE SCHOOL PH.D. AND B.S. FOOD SCIENCE, B.CHE., MINOR IN CHEM.
Composite of Work
Composite of Work
Composite of Work
PRIOR EXPERIENCE
PRINCIPAL SCIENTIST Established the Gluten-Free (GF) Initiative at Cargill in 2004 Developed and commercialized high quality GF breads, cookies, and batter-based bakery applications Justi鍖ed with Cargill Ventures investment in Alvine Pharma, Inc. (鍖rst company dedicated to celiac disease) Filed 6 patent applications Manipulated protein and 鍖ber ingredient functionality using extrusion and characterized the ingredients directly using spectroscopy Applied the resulting technology successfully in bread and bars Filed 4 patent applications Established collaboration with USDA ARS scientists to commercialize new technology New and natural wheat species Novel gluten-like proteins and protein subunits Natural emulsi鍖ers Leavening replacement systems Filed 1 patent application Utilized sensory and moisture sorption analysis to improve the texture and stability of confectionary inclusions 1 granted patent
Composite of Work
Composite of Work
GLUTEN POLYMER
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
Composite of Work
CURRENT ROLE
FOUNDATION BACKGROUND Around the globe organizations are asking for a change in the food supply to promote health The Foundation seeks to develop a better understanding of what to do as a society to promote a healthy lifestyle This work is urgent In the U.S. alone, 25 million children are overweight or obese $14 billion in direct health care costs A Comparison of Research (# of Articles in PubMed) for Fruits and Vegetables, Soy, and Whole Grains from 1900-present
DIRECTOR OF SCIENTIFIC AFFAIRS I was the catalyst of the initial rapid growth phase of the Foundation More speci鍖cally: Completed 鍖rst draft of business plan Developed and facilitated short-term grant strategy Wrote Annual Report Grew corporate partnerships Convened and facilitated quarter 1 of the Development, Delivery, & Consumption committees Organized Nov. 2009 School Nutrition Workshop Wrote job description Wrote Whole Grain review article with Dr. Julie Miller Jones Wrote monthly Status Reports on work to corporate partners
COOPERATIVE ACTION AND EMERGENT BEHAVIOR FROM A BROAD VISION AND VAST NETWORK 3. Entrepreneurial opportunities A. Grain Research in food development and delivery Development Delivery 1. Reduction of diet-related Consumption 3 illness, and in particular child obesity 1 D C. Developing B. Institutional Communities Nutrition 2 School Nutrition Eldercare Fast Food 2. Novel approaches to feeding people in need D. Sustainable training --development of visionary leaders who can manage issue-based research opportunities
BIOLOGICAL ENDPOINT QTL-MAPPING Parents Given a wheat population consisting of essentially all of the different combinations of genes for a set of parents, locate a fragment of genetic material (a locus or position) and that is highly correlated to the biological endpoint (the biomarker of disease) using statistics Plant genes at or near a marker locus can be studied to understand the cause and effect relationship between plant bioactives and a biological endpoint It is quite likely that several QTLs for a given biomarker of disease will be discovered This effort could spawn decades of nutritional studies with different biological endpoints, plants, processing variables, etc.
PROFESSIONAL SOCIETIES Technical Program Chair of 2009 Annual Meeting Took AACC Int meeting model from red or near red to +100k black
WHY ME FOR THIS ROLE My experience has been that new technology begets new technology, and this provides the basis for unique customer solutions. My primary mode of consulting both internally and externally is to seek out others and ask questions. I constantly offer the perspective of the food scientist and the bakery application scientist, and this is valuable because it moves basic science from theory to application. I 鍖nd great satisfaction in enabling other people to shine. I have been told that I have a talent for bringing different parts of internal and external organizations to bear on a project. In this regard, I function as the prime mover of a project. I know that I feel great passion when I can make connections (people, ideas, and technologies). From a scienti鍖c standpoint, I believe that it is important to structure research in a way that addresses past research and pushes boundaries by bringing something new to the table. People seem more open to possibilities that they do not fully understand if there is something familiar at the starting point. I have also tried to adopt an approach to R&D that incorporates both quick 鍖xes and long-term research plans in a given project. Finally, I am building a strong network of organizational and industry relationships. The purpose of these networks is to bring together men and women from around the world to review the new data affecting our science, strive to reach consensus, and develop campaigns that the media can sell and thereby improve society. Our systems of study are complex and thus necessitate an integrative scienti鍖c agenda; we often work at the boundary among disciplines. Ten years ago, I remember listening to professionals talk about tracing cause and effect relationships from the farm to the plate. Today we are thinking from the 鍖eld to the feces and we recognize a more signi鍖cant impact of food on health. I believe that this is one of the most signi鍖cant issues facing industry today.
QUESTIONS?

More Related Content

Composite of Work

  • 4. GRADUATE SCHOOL PH.D. AND B.S. FOOD SCIENCE, B.CHE., MINOR IN CHEM.
  • 9. PRINCIPAL SCIENTIST Established the Gluten-Free (GF) Initiative at Cargill in 2004 Developed and commercialized high quality GF breads, cookies, and batter-based bakery applications Justi鍖ed with Cargill Ventures investment in Alvine Pharma, Inc. (鍖rst company dedicated to celiac disease) Filed 6 patent applications Manipulated protein and 鍖ber ingredient functionality using extrusion and characterized the ingredients directly using spectroscopy Applied the resulting technology successfully in bread and bars Filed 4 patent applications Established collaboration with USDA ARS scientists to commercialize new technology New and natural wheat species Novel gluten-like proteins and protein subunits Natural emulsi鍖ers Leavening replacement systems Filed 1 patent application Utilized sensory and moisture sorption analysis to improve the texture and stability of confectionary inclusions 1 granted patent
  • 33. FOUNDATION BACKGROUND Around the globe organizations are asking for a change in the food supply to promote health The Foundation seeks to develop a better understanding of what to do as a society to promote a healthy lifestyle This work is urgent In the U.S. alone, 25 million children are overweight or obese $14 billion in direct health care costs A Comparison of Research (# of Articles in PubMed) for Fruits and Vegetables, Soy, and Whole Grains from 1900-present
  • 34. DIRECTOR OF SCIENTIFIC AFFAIRS I was the catalyst of the initial rapid growth phase of the Foundation More speci鍖cally: Completed 鍖rst draft of business plan Developed and facilitated short-term grant strategy Wrote Annual Report Grew corporate partnerships Convened and facilitated quarter 1 of the Development, Delivery, & Consumption committees Organized Nov. 2009 School Nutrition Workshop Wrote job description Wrote Whole Grain review article with Dr. Julie Miller Jones Wrote monthly Status Reports on work to corporate partners
  • 35. COOPERATIVE ACTION AND EMERGENT BEHAVIOR FROM A BROAD VISION AND VAST NETWORK 3. Entrepreneurial opportunities A. Grain Research in food development and delivery Development Delivery 1. Reduction of diet-related Consumption 3 illness, and in particular child obesity 1 D C. Developing B. Institutional Communities Nutrition 2 School Nutrition Eldercare Fast Food 2. Novel approaches to feeding people in need D. Sustainable training --development of visionary leaders who can manage issue-based research opportunities
  • 36. BIOLOGICAL ENDPOINT QTL-MAPPING Parents Given a wheat population consisting of essentially all of the different combinations of genes for a set of parents, locate a fragment of genetic material (a locus or position) and that is highly correlated to the biological endpoint (the biomarker of disease) using statistics Plant genes at or near a marker locus can be studied to understand the cause and effect relationship between plant bioactives and a biological endpoint It is quite likely that several QTLs for a given biomarker of disease will be discovered This effort could spawn decades of nutritional studies with different biological endpoints, plants, processing variables, etc.
  • 37. PROFESSIONAL SOCIETIES Technical Program Chair of 2009 Annual Meeting Took AACC Int meeting model from red or near red to +100k black
  • 38. WHY ME FOR THIS ROLE My experience has been that new technology begets new technology, and this provides the basis for unique customer solutions. My primary mode of consulting both internally and externally is to seek out others and ask questions. I constantly offer the perspective of the food scientist and the bakery application scientist, and this is valuable because it moves basic science from theory to application. I 鍖nd great satisfaction in enabling other people to shine. I have been told that I have a talent for bringing different parts of internal and external organizations to bear on a project. In this regard, I function as the prime mover of a project. I know that I feel great passion when I can make connections (people, ideas, and technologies). From a scienti鍖c standpoint, I believe that it is important to structure research in a way that addresses past research and pushes boundaries by bringing something new to the table. People seem more open to possibilities that they do not fully understand if there is something familiar at the starting point. I have also tried to adopt an approach to R&D that incorporates both quick 鍖xes and long-term research plans in a given project. Finally, I am building a strong network of organizational and industry relationships. The purpose of these networks is to bring together men and women from around the world to review the new data affecting our science, strive to reach consensus, and develop campaigns that the media can sell and thereby improve society. Our systems of study are complex and thus necessitate an integrative scienti鍖c agenda; we often work at the boundary among disciplines. Ten years ago, I remember listening to professionals talk about tracing cause and effect relationships from the farm to the plate. Today we are thinking from the 鍖eld to the feces and we recognize a more signi鍖cant impact of food on health. I believe that this is one of the most signi鍖cant issues facing industry today.