Justin Shimek

2016 Protein Trends & Technologies Seminar

Pre-conference: Business Strategies

Justin Shimek, Mattson, speaker at 2016 protein seminar

Presentation: What’s for Dinner?  Behaviors, Products, and Services Creating the New Future of Food

Speaker: ‎Justin Shimek, Ph.D.,  Chief Technology Officer, Mattson

Justin Shimek, Ph.D., is CEO and Chief Technology Officer at Mattson & Co., an independent developer of food and beverage products that is creating and shaping the future of food. He helps a wide range of clients from established Fortune 500 clients to emerging start-ups create and bring their innovative products to market.

Prior to joining Mattson, Justin held multiple product and process development positions at some of the food and beverage industry’s most recognized firms including that of Senior R&D Project Manager, Del Monte Foods; Project Manager-Process Technology,  E & J Gallo Winery and Project Manager/Sr. Scientist at Cereal Partners Worldwide (Nestlé and General Mills Joint Venture) and Scientist II at General Mills. . He has developed and commercialized new products both domestically and internationally and has numerous patents and technical publications.

Currently, Justin serves on the UC Davis Department of Food Science & Technology Leadership Advisory Board and the Google Innovation Lab for Food Experiences. Justin has been an active member of the Institute of Food Technologists since 1994 and served as a volunteer leader in a variety of roles, including on the IFT Board of Directors. He currently serves on the Board of Trustees of IFT’s non-profit foundation, Feeding Tomorrow.

Justin has a Ph.D. in food science from the University of California, Davis and Bachelors of Science degrees in both food science and nutrition at the University of Minnesota.
See his LinkedIn page.

Title and Description of 2016 Protein Trends & Technologies Seminar:

What’s for Dinner?  Behaviors, Products, and Services Creating the New Future of Food

It is well understood that the days are long past since most foods were prepared by stay-at-home wives preparing meals from scratch. One result has been that food manufacturers increasingly provided pre-packaged foods through traditional grocery stores to consumers. Once again, there’s a seismic shift in how consumers acquire foods. Although retail outlets will continue to be key sources of food, consumers are obtaining food in ways never imagined a decade ago and innovative food purveyors are responding. What does this mean for the industry and even yourself?


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