Wei Li is a seasoned professional in the food science industry, currently serving as a Sr. Manager of Application and Development for Hydrocolloids and Customized Solutions at Ingredion Incorporated since 2025. Previously, Wei held the position of Sr. Manager in Hydrocolloids and Texture Solutions R&D at ADM from 2016 to 2022, where they built a global texture solutions team and led significant product developments. Wei has also contributed to the beverage sector as a Principal Scientist at CP Kelco and has experience as a Scientist at Nestle Dreyers Grand Ice Cream. They earned a Ph.D. in Food Science from the University of Guelph, complemented by a Master's degree in the same field and a Bachelor's degree in Food Mechanical Engineering from ZhengZhou Grain College.
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