Lai Lai Kok

Lai Lai Kok is a seasoned professional in food science and product development with over 20 years of experience. Currently serving as a Senior Scientist and Sensory Science Leader at Cargill since June 2007, Lai Lai Kok specializes in product commercialization, prototype development, and collaboration with consumer insights teams for innovative improvements. Prior roles include Sensory Analyst and HACCP Coordinator at Otter Valley Foods, where responsibilities encompassed food safety program maintenance and participation in audits. Experience also includes positions at Bright Cheese House as a QA Technologist, at Associated Brands LP as a Product Development Technologist managing new product projects, and earlier research roles at the University of Saskatchewan. Lai Lai Kok holds a Bachelor of Applied Science in Food Science and Technology from the University of Saskatchewan.