Marjorie A. Welchoff

Marjorie A. Welchoff has a diverse work experience spanning various industries. In 2005, they started working at Brokenshire College as an Assistant Instructor IV and later became an Internal Quality Auditor for the Quality Management System. From 2009 to 2013, Marjorie worked at Drexel University as a Graduate Researcher and Visiting Researcher. Marjorie A. then joined Clemens Food Group in 2013, where they held roles as a Food Safety and Quality Assurance professional and Document Control and Quality Systems Coordinator. In 2016, Marjorie joined Ingredion Incorporated as an Associate Scientist, focusing on Global Development & Ingredient Technology. Marjorie A. later became a Senior Associate Scientist in Materials Science for Global Research & Development. From 2019 to 2022, they worked as a Senior Associate Scientist in Global Food Texture Science Platform, with a specialization in Alternative Meat. In 2022, Marjorie became a Business Scientist, focusing on Food Texture Science and Chief of Staff to the Chief Innovation Officer in Ingredion Incorporated. Currently, they hold the position of Texturizers Lead, Analytical Characterization & Texture Science Business Scientist, as well as being the Chief of Staff to the CIO.

Marjorie A. Welchoff holds a Doctor of Philosophy (PhD) degree in Materials Science and Engineering from Drexel University. Marjorie A. also earned a Master of Science degree in Food Science from Drexel University. Prior to that, they obtained a Master of Science (CAR) degree in Chemistry from Ateneo de Davao University. Their undergraduate education includes a Bachelor of Science degree in Food Technology from the University of the Philippines. Additionally, Marjorie A. Welchoff has obtained several certifications including Design for Six Sigma (DFSS) Green Belt from e-MRI and has completed professional development programs in Innovation & Strategy from the Harvard Division of Continuing Education, among others.