Christopher Gregson, Ingredion Incorporated, USA
Chris has worked at Ingredion since 2011 and is currently Director of the Global Sweetener R&D group. His team focuses on the development and commercialization of natural high potency sweeteners, as well as solutions for sugar and calorie reduction. Until 2016 he led a material science group developed structure-function understanding for the development of novel texturizing ingredients. He worked at Firmenich from 2002 to 2011, leading a physical measurements lab focused on delivery systems innovation for flavors and sweetness modulators. Between 2000 and 2002, he worked at Rutgers University in a NASA funded research program on food technologies for bioregenerative life support systems for long-term space missions. He gained a PhD in Food Science from Nottingham University during which he developed a rheometer for food manufacturers based around the Stable Micro Systems TA.XT2 texture analyzer.