San Francisco, California
London, United Kingdom
When & Where
Winnie Chiu is an experienced food scientist who brings over 20 years of research and development experience in both consumer packaged foods and the flavour ingredient business. Over her tenure at GBC, she has led 32 research projects with private food companies and healthcare sector partners; these encompass both product commercialization and healthy recipes development, offering unique and valuable hands on experience for students.
She has collaborated with Princess Margaret Hospital, Live Well With Parkinson’s Inc., N2 Ingredients and GoodWindWater Enterprise Ltd., to develop delicious consumer recipes for special needs diets.
Winnie also led her team to work on commercialization projects with local small medium size food companies such as Mill Pond Cannery and Preserves Company, Square Snacks Inc., Your Fitness Dish Inc., and Animal Sense Pet Products.
Winnie received a B. Sc. (Hon) from the University Of Westminster, U. K. and subsequently gained her M. Sc. in Food and Management Science from King's College, the University Of London, U.K.
She can be reached at firstname.lastname@example.org.