Avi Goldstein is an accomplished food scientist with extensive experience in the food industry and academia. Currently serving as a Principal Scientist at Cargill since June 2016, Avi has held roles as Lead Scientist and Senior Scientist, focusing on starch and maltodextrin research. Prior to this, Avi completed a Ph.D. in Food Science at the University of Minnesota from May 2011 to September 2015 and worked as an Associate Scientist II at Kraft Foods Group. Earlier educational achievements include a Master of Science (M.Sc.) and a Bachelor of Science (BSc) in Food Science, both from the University of Guelph, with research concentrated on the stability of crystal structures in emulsions for baked products.
This person is not in any teams
This person is not in any offices