Teri M. Paeschke, PhD, has worked for numerous consumer product and ingredient companies in positions ranging from product development to research.  She has worked for PepsiCo, Cargill, Sara Lee Bakery, Nutrasweet, and Kelco.  She has also worked as a consultant for numerous smaller companies. Dr. Paeschke has published several articles regarding ingredient functionality, hydrocolloids, fiber, satiety, and is co-author on numerous patent applications. She has been very active within the carbohydrate division of IFT and the rheology division of AACC.

William R. Aimutis, PhD, serves as Research Fellow for Cargill, Inc.  He is currently the Director for Global Food Research in North America, and previously worked for various food ingredient and consumer packaged goods companies for over 25 years.  Dr. Aimutis is well-published in areas regarding dairy bioactive proteins, intestinal microbial ecology, hydrocolloids, and satiety.  Dr. Aimutis is very active with the Institute of Food Technologists and American Dairy Science Association where he served in several leadership roles, and is a Distinguished Alumnus of Purdue University.