Local News From Other Sources

Monday, September 26, 2011

McCormick Appoints First Chief Science Officer to Spearhead Flavor R&D

Sparks, MD--McCormick & Company, Incorporated, has appointed Dr. Hamed Faridi, a noted food scientist researcher and 14-year veteran of the Sparks-based corporation, to the new position of Chief Science Officer. According to a statement from McCormick, Faridi's appointment emphasizes the company's focus on flavor innovation and inspiring healthy choices.

In is new C-suite role, Dr. Faridi leads McCormick’s research and development function, which includes a global team of 400 staff responsible for research, product development and technical services to support customers worldwide. He also oversees McCormick’s U.S. Technical Innovation Center (TIC) as well as 12 technical facilities around the globe, which comprise a team of "flavor specialists" who collaborate on creating and measuring flavor.

Among Dr. Faridi's professional distinctions has been the development of The McCormick Science Institute (MSI), an independent research organization dedicated to advancing the scientific understanding of the potential health and wellness attributes of culinary spices and herbs. Dr. Faridi will continue to lead the MSI.

“Dr. Faridi has made groundbreaking contributions to McCormick’s R&D and technical processes--he has transformed our approach to sensory flavor science and has built a global team that’s unsurpassed in the industry,” said Alan Wilson, Chairman, President & CEO of McCormick & Company. “His forward–thinking, visionary perspective and relentless commitment to sensory innovation and improvement of our customers’ experience is a perfect illustration of McCormick’s kept promise to bring passion to flavor.”

Dr. Faridi has edited and authored six books and more than 70 articles about food science and technology. He has lectured at conferences and research institutions in 21 countries and has served on several boards of professional and trade associations in the U.S. and Europe. In addition, he has acted in an advisory capacity to food science departments of Texas A&M, University of Illinois, Rutgers University and Louisiana State University. He was honored as Fellow by the Institute of Food Technologists in 2010 and the American Association of Cereal Chemists (AACC International) in 2011.

He is past president of both AACC International and the Flavor & Extract Manufacturers Association (FEMA) and currently serves on the Board of Governors of FEMA.

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