Liborio Villalobos leads the global engineering function including Engineering, Maintenance and Technological Innovation for Grupo Bimbo. He has thirty-one years of experience in the Food, Consumer Products, Chemicals and Petroleum Industries with a consistent track record of functional proficiency and proven leadership abilities which have resulted in solid business and organizational contributions; mainly performed in Multinational Companies: BASF, Procter & Gamble, Mondelez and Grupo Bimbo. Primary area of expertise is Engineering and Asset Management, including Organizational Architecture & Strategy, Design/Delivery, Project/Program Management, Innovation & Initiatives Management and Environmental Engineering core competencies orientated towards the Sustainability journey including, Renewable Energy Technologies and LEED certification; having also, successful experiences on Integrated Supply Chain, World Class Efficiency, Lean Manufacturing, Product Lifecycle Management, Product Technologies and Research & Development.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT

Chris Gizzi has served the Puratos Group in R&D Applications since joining the company in 2007. Beginning in a role of R&D Technologist, he has most recently positioned himself as the company’s lead Senior Application Specialist in Patisserie and Sweet Goods for the US market. In this capacity, he provides technical and R&D services to a number of notable industrial and wholesale manufacturers nationwide. Chris has been identified as a bakery glaze expert, playing an integral role in the implementation of plant-based glazing alternatives spanning the US market. Chris has extensive experience working with a multitude of diverse manufacturing processes and technologies and has continued to support the industry remotely over the course of 2020. Chris is currently based in Philadelphia, PA, where he reports directly to the Puratos Corporate Headquarters in Pennsauken, NJ.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT

Claire McMonagle is a junior studying Food Science at the University of Wisconsin-Madison. She is in the Food Science club on campus and this is her first year competing in a product development competition. When she is not in class or studying, she likes to bake for her roommates and spend time with friends and family.

Product
Banana Halos

Jordan Ishizu is a junior in the food science program at the University of Wisconsin-Madison and is also pursuing a certificate in fermentation. He is a career changer who has a background in Michelin starred dining. During his free time, he likes to play volleyball, spend time with his dog, or read up on classic cocktails.

Product
Banana Halos

Mallorie Arndt is a third-year undergraduate student at UW Madison studying Food Science. Mallorie has had a passion for all thing’s food and science from a young age, so she couldn’t wait to try her hand at product development. She is excited to be working with her talented PD team this year for the ASB Product Development Competition.

Product
Banana Halos

Neve Blanz is a Junior studying Food Science at the University of Wisconsin-Madison. She has grown up baking with her parents, grandparents, and sister which has led her down the path of pursuing a career in the bakery industry. Throughout college, Neve has participated in numerous award-winning product development competitions focusing on baked goods and dairy products. She has also had the opportunity to work as a food safety and quality assurance intern and is excited to work on the research and development side this upcoming summer.

Product
Banana Halos

Steven is currently a senior at the University of Minnesota, where he is majoring in Food Science with a minor in Nutrition. When he is not busy with schoolwork, he enjoys spending his free time cooking with his wife and gardening. Upon graduation, his goal is to pair his past chef experience with his new degree, and work in product development creating flavorful options to suit people’s dietary needs.

Product
ReToast

Sonali Raghunath is a 2^nd year PhD student at the University of Minnesota – Twin Cities, USA, working on the application of pulsed electric field as a treatment for dairy proteins. She has a Master’s degree in Food Science from the University of Minnesota (2019) and a Bachelor’s degree in Food Technology (2017) from Anna University, India. She has also worked as a researcher during her Bachelor’s at the Indian Institute of Technology, Madras (IIT), India. She concentrates on food chemistry, food engineering, food proteins, food packaging, and dairy chemistry. She has been presenting her work in many national as well as international conferences like ICEF, IFT, CoFE, and ADSA. She has also been the recipient of various outstanding achievement awards and scholarship recipients from multiple organizations, including IFT feeding Tomorrow Graduate Scholarship for her research and product development competitions due to her passion towards finding solutions for real world challenges.

Product
ReToast

Radhika is a third year Ph.D. student in Food Science, in the Carbohydrate Processing and Cereal Chemistry Lab advised by Dr. George Annor, at the University of Minnesota. She is an international student from India.

Her research is focused on optimizing targeted processing strategies to improve the functionality and end-use characteristics of Kernza flour, the first-ever perennial grain to be commercialized for food use. She is actively involved in product development competitions and has held leadership and volunteer positions with different national organizations. Radhika is very passionate about building sustainable food systems and enjoys applied food science research. Post-grad school, she wishes to work in the area of Food Product Development

Product
ReToast

Brigitta Yaputri is a food science master’s student at the Plant Protein Innovation Center (PPIC) at the University of Minnesota. She graduated in Spring 2020 with bachelor’s degree in both Food Science and Nutrition. She is an international student from Indonesia, one of the global inspirations for ReToast. Driven by her three core values – sustainability, health, and innovation – her ultimate goal is to have a role in R&D to develop sustainable food products through creative innovations.

Product
ReToast