Principal Scientist
Ardent Mills
Denver, CO, United States
Laurie Scanlin, PhD, Principal Scientist at Ardent Mills, has worked in food product development for over 25 years. She holds a doctorate in Food Science and Human Nutrition from Colorado State University (CSU), with a research emphasis on ancient grains and cereals. Dr. Scanlin is an Adjunct Professor at CSU and principal inventor of a U.S. patent on quinoa ingredients through CSU Research Foundation. She is co-editor of a 2017 publication by Elsevier titled, "Sustainable Protein Sources", a global book collaboration between over 50 food and agricultural scientists from industry, government, and academia and is currently working on the next edition. She is also a contributing author of two best-selling quinoa recipe books and a new handbook from Northern Crop Institute on ancient grains. Laurie is passionate about food, nutrition and sustainability and has been an international symposium speaker on this topic. Laurie is the recipient of product development, presentation, and leadership awards from Institute of Food Technologists (IFT) and Cereals & Grains Association and is Past Chair of the Rocky Mountain Regional IFT.
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Sunday, September 18, 2022
2:45 PM – 3:30 PM PT