Ohly
Aaron Rasmussen has extensive work experience in the food industry. Aaron started their career in 2007 as a CropSci Tech Support at the University of Illinois at Urbana-Champaign, where they provided technical support and managed computer labs. From 2009 to 2011, they served as a Research Assistant and Graduate Teaching Assistant in various roles at the university, including teaching and organizing lab sections and assisting with student food product development. In 2011, they joined FONA International as a T&I Research Assistant. From 2012 to 2019, they worked at Bell Flavors & Fragrances, first as a Research Chef, focusing on developing new sauces, dressings, meats, and seasonings, and later as a Corporate Chef, responsible for researching flavor trends and collaborating with customers. Since 2019, Aaron has been working at Ohly, where they initially held the role of Culinary Applications Scientist and currently serves as the Head of Global Applications.
Aaron Rasmussen completed their Bachelor of Science degree in Food Science and Human Nutrition at the University of Illinois Urbana-Champaign from 2005 to 2009. Aaron later pursued their Master of Science degree in the same field at the same institution from 2009 to 2011.
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Ohly
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Ohly is one of the world’s leading suppliers of yeast extracts, yeast based flavours and specialty powders for the food, biotechnology, health and animal feed markets globally. Ohly offers a wide range of products such as yeast extracts, inactive dry yeast, yeast cell wall derivatives, probiotic yeast and autolysed yeast, based on baker’s, torula yeast and specialty powders. Using state of the art research and application centres as well as factory linked pilot plants combined with a wealth of expertise, Ohly develops new products that provide solutions to the changing market demands. Ohly is part of the ABF Ingredients group, who focus on high value ingredients in food and non-food applications.