Robin Connelly

Robin Connelly is a Senior Lead Scientist at International Flavors & Fragrances, bringing a wealth of experience from previous roles at DuPont Nutrition & Health as a Senior Research Scientist-Rheologist, University of Wisconsin-Madison as an Assistant Professor, and Rutgers University as a Graduate/Teaching Assistant. With a PhD in Food Science/Food Engineering, an MS in Chemical and Biochemical Engineering, and a BS in Agricultural Engineering/Food Engineering, Robin has a strong background in food engineering/processing, rheology, texture measurement, and ingredient functionality. Robin's expertise includes physical analytical technical leadership, data analysis, and consultation for projects in the food and beverage industry.