A Day in the Life of a Food Chemist

Cindy M. Stewart, PhD, is the founder and principal of Innovative Food Science Consulting (IFSC), which provides consulting and advisory services to the biotech, food, and food ingredients industry. Prior to founding IFSC, she was the Vice President of Open Innovation in Corbion where she strategically led the new global Open Innovation business model and team. Prior to joining Corbion, Cindy was the Global R General Manager, Silliker, Inc Food Science Center; Director, Scientific Affairs, National Center for Food Safety and Technology; High Pressure Processing Program Manager for CSIRO's Food Science Australia; Senior Research Microbiologist, Nabisco; and Research Associate II, University of Delaware. Dr Stewart's expertise as a food scientist is recognized globally, as she has published and presented over 125 papers and book chapters on nonthermal processing technologies, predictive microbiological modeling, and microbial risk management. Cindy served on the IFT Board of Directors and was the 78th IFT President, 2017-2018. In 2020, she was elected as an IFT Fellow. Cindy is a member of the Tuskegee University Food and Nutritional Sciences Advisory Board, serves on the Delaware Hospice Board of Trustees, and is an International Food Information Service Corporate Advisory Board Member.She holds BS and MS degrees in Food Science from the University of Delaware and a PhD in Food Science from Rutgers University. The author has no conflicts of interest to disclose. Correspondence: Cynthia M. Stewart, PhD, Innovative Food Science Consulting, 11 Perth Dr, Wilmington, DE 19803 (email protected).