Nick Gauger

Nick Gauger is a highly experienced professional in the food science industry, currently serving as a Technical Services Innovation Consultant at Cargill since May 2016, where responsibilities include managing cross-functional projects and technical account management for national clients. Prior to this role, Nick held positions as a Sensory Scientist and Food Technologist within Cargill's Cocoa & Chocolate business unit, focusing on sensory functions and product development. Nick has also contributed to the field as an Adjunct Professor at Mount Mary University, teaching graduate-level Food Chemistry. Previous experience includes roles at Kerry Ingredients, where project management and R&D for ingredient applications were emphasized, and Unilever Bestfoods, focusing on quality assurance and product release. Nick holds a Master of Science in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign and a Bachelor's degree in Biology from the University of Wisconsin-Milwaukee, supplemented by a certificate in Applied Sensory and Consumer Science from the University of California, Davis.