Description:
In this episode of Sci Dish, host Matt Teegarden is joined by a team of experts from Ingredion to discuss the critical role of food scientists in promoting diversity, equity, and inclusion (DEI) within the science of Food Community. Guests Maruja Harris, Alex Cummins, Taylor May, and Aaron Hill share their insights on the importance of giving voice to diverse cultures, fostering community, and driving change through inclusive practices. They explore how DEI initiatives can enhance brand reputation, build trust with customers, and create a more collaborative and innovative workplace. Tune in to hear inspiring stories and practical strategies for making a positive impact in the science of food.
Speakers:
Aaron Hill
Sales representative with a background in food science. I manage a growing sales territory of small and emerging brands and provide technical support as they seek to make their mark on the food industry. I currently lead our local ABLE (Alliance of Black Employees) chapter at Ingredion.
Alex Cummins
Alex is a principal technologist in the dairy applications group at Ingredion. She explores new technologies to improve the sustainability of dairy and plant-based foods. She also enjoys supporting the local community through volunteering.
Maru Harris
Maru is a classically trained chef with a background in food product development. She worked various stations within the brigade de cuisine for 10 years prior to pursuing an Applied Science degree in Baking & Pastry Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence, RI.
Maru began her career as a Research & Development Chef within the newly formed Culinary group at National Starch. She later moved to Omaha to work for ConAgra Foods as a Food Scientist for Healthy Choice Frozen Ready Meals and spent time as a chef consultant before returning to New Jersey and Ingredion/National Starch.
Her work at Ingredion focuses on translating and articulating Ingredion’s messaging for our customers in the form of consumer-ready, holistic food concepts. She supports a wide range of Global and Regional functions including Customer Co-Creation and Innovation, Go-To-Market support, and Texture Elevation.
Taylor May
Taylor has worked on holistic product development over the past four years, specializing in sugar-reduction and front-end Innovation. She combines an understanding of market and consumer needs with a passion for trendy and impactful solutions.
Taylor holds a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University bringing a unique blend of scientific and culinary knowledge to her role.
Outside of her professional life, Taylor enjoys traveling and exploring the outdoors, participating in fitness-related activities, and reading thriller novels.
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