Discover the foundations of gold standard recipe formulation with Ingredion Senior Culinologist Connor Thompson. Participants will learn how to integrate their creative culinary skills with the technical expertise of food science to develop delicious recipes that maintain quality with scale.
About the Speaker:
Connor Thompson has more than 10 years of experience in the food industry. He spent 3 years working in scratch kitchens before pursuing his Culinary Nutrition degree at Johnson and Wales University. During school Connor developed recipes and products at America’s Test Kitchen and Valley Fine Foods Fresh Pasta. For the last seven years, Connor has worked as a Culinologist at Ingredion, focusing on product development in the clean label, plant-based protein, and foodservice spaces. He has developed food product solutions for numerous companies from small coffee shops to global hotel chains and large-scale food manufacturing.
