Kory Anderson, M.S., is a Food Scientist at Cargill Inc. She holds a M.Sc. degree in Food Science with an emphasis on Food Microbiology from Washington State University and a B.S. degree in Food Science from the University of Wisconsin–Madison.
This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.
