Craig Sherwin

Craig Sherwin, Ph.D., CFS is a seasoned professional with a background in food science research and development. With experience in various roles in companies such as Novozymes, Davisco Foods, and General Mills, Craig has expertise in dairy proteins, dough products, and international snacks. Craig holds a Ph.D. in Food Science from the University of Minnesota and has a strong research background in protein functionality and food structure. Their dedication to research and product development has enabled him to make significant contributions to the food industry throughout their career.