Carlos Barroso is the founder and president of CJB and Associates, Inc. Carlos is a highly experienced international R&D Executive with more than 20 years experience in consumer products with deep knowledge of Foods and Beverages. Carlos has successfully created new-to-the-world innovation for new products and new technologies with strong IP (Intellectual Property) protection. Before founding CJB and Associates, Carlos was the Senior Vice President responsible for the R&D for PepsiCo’s $27 billion global food and snacks. Through his direct R&D leadership PepsiCo was able to create 100’s of millions of dollars of incremental business in its international foods division.
Tom is a world class expert in fats, oils and lipids product, process development and commercialization for food, pharmaceutical and industrial applications. Tom is a chemical engineer with extensive innovation and technical leadership experience at Procter & Gamble, Bunge, and Frito-Lay/PepsiCo as Director R&D and Senior Research Fellow. He has been on the Editorial Advisory Board for the 5th and 6th editions of Bailey’s Edible Oil & Fat Products as well as authoring other publications.Tom is also President, Crossroads Innovation, LLC.
Pravin Desai, Ph.D.
Pravin has his Ph.D. in Chemical Engineering and has extensive experience in process knowledge of potato and corn based products to deliver new and existing products in pilot plants and large scale manufacturing plants.
Robert Drotman, Ph.D.
Bob Drotman has his Ph.D. in the Biological sciences and has extensive management experience in regulatory affairs and compliance, microbiology, industrial hygiene, food science, sensory science, analytical chemistry, toxicology, nutrition and others. Bob has held Food Safety and Regulatory leadership positions at Procter & Gamble, Mary Kay Cosmetics and Frito-Lay.
Eapen is the former V.P., R&D for Innovation for PepsiCo. Eapen’s passion is to innovate at the intersection of science and art in order to make the consumer's heart sing. Eapen understands that with the right story, we can create powerful sensory signatures for core brands. He has a network of world-class chefs, wine sommeliers, flavor scientists and food anthropologists. To see Eapen's work with the Black Eyed Peas go to (http://www.youtube.com/watch?v=tXSB9xFskRQ)
Sola Lamikanra, Ph.D.
Sola holds a Ph.D. in Food Science from the University of Leeds, England and is a Fellow of the Institute of Food Technologists (IFT). An expert in fruit and vegetable science and technology, he has extensive experience in the private business sector, USDA research and the land grant universities system. He is the author of more than 170 technical publications and editor of 2 multidisciplinary books.
Neil Osterwalder, Ph.D.
Neil, a Swiss-American, has his Ph.D. from ETH Zurich. Neil has managed several cutting edge research projects throughout the world. He has extensive experience in catalysis, nanoparticles, surfactants, chemical engineering, chemistry and food science in general. Neil has hands-on experience in getting R&D to the pilot scale in the food and chemical industry.
Adriana Quintanar Guzmán, Ph.D.
Adriana Quintanar Guzmán, received her Ph.D. in Food Science from the National Polytechnic Institute in Mexico. She has worked for the snack industry for the last 15 years and was researcher at the Food Science Department of the National Polytechnic Institute for 18 years. Dr. Quintanar is also Director/Owner of a Consulting Services Company which serves to the salty snack industry since 2007, specifically in the tortilla and corn chip production and the nixtamalization process. E-mail: email@example.com.
Myron Silver, Ph.D.
Myron has a Ph.D. in Chemistry from the Massachusetts Institute of Technology. He had a distinguished career at PepsiCo spanning three decades which included product development projects and plant start ups around the world. Myron was part of a select team that launched Frito-Lay into China.
- Innovation Assessment
- Open Innovation Network
- New Product Development
Carlos Barroso has an incredible background in breakthrough R&D thinking. He also possesses the rare quality of an innate ability for strategically translating the science to the market while always thinking of the consumer.
- Kimberly Egan
CEO and Principle Center for Culinary Development