Adam Johnson is an experienced food scientist currently serving as an Associate Principal Scientist at Imbibe. They possess expertise in beverage, cheese and dairy, and refrigerated snack products, having previously held positions at companies such as Weber Flavors, PepsiCo, and Kraft Foods Group. Adam's background includes significant product development responsibilities, analytical methods, and knowledge of food industry regulations, as well as supervisory roles leading teams of scientists. They earned a BA in Chemistry from Washington University in St. Louis and a Master of Science in Food Science from the University of Illinois at Urbana-Champaign.
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