About the Presenters:
Swati Kalgaonkar, Associate Director, Nutrition Research Program for the Almond Board of California (ABC)
Dr. Swati Kalgaonkar’s primary focus is on oversight of ABC-contracted and management nutrition research, public policy analysis and synthesis. Her role at ABC also involves helping to identify research needs and knowledge gaps related to almond health benefits and communicating research results/progress to global audiences.
Guangwei Huang, Associate Director of Food Research & Technology for the Almond Board of California
For the last 18 years, Guangwei has worked at the Almond Board of California (ABC) in various roles, most recently as Associate Director (Food Research & Technology), and previously as Principal Scientist, Senior Technical Manager and Technical Manager. Guangwei manages ABC’s almond quality, safety and processing technology, and co-product utilization research projects, and he conducts trade education events and food professional outreach activities.
Juliana M.L.N. de Moura Bell, Departments of Food Science and Technology and Biological and Agricultural Engineering, University of California, Davis
Dr. de Moura Bell’s research includes the development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein and carbohydrates. Her goal is to develop structure/function-based processes to produce foods that will improve human health, with the translation of these processes into the industrial realm being her work’s ultimate goal. Specifically, she is interested in bio-processing techniques such as enzyme-assisted aqueous extraction, fermentation and less harsh techniques like supercritical and subcritical extractions.
Chef Christine Farkas, Founder and Chef at IHeartFood Consulting
Christine Farkas is the Chef and Founder of IHeartFood Consulting. Christine is a skilled Food Innovator, Research Chef and Holistic Nutritionist with extensive research and development, culinary and nutrition-driven experience across Canada and the United States. Her work focuses on recipe and product development, hands-on culinary workshops and presentations and trendspotting through local and global travel. Her background includes working with food companies and commodity groups to create innovative food products and menus to nourish and create market growth, sustainably. Much of her work is linked to farmers and the food in which they grow, as well as having a deep connection to ingredient sources.