LISA LAMOTHE

Lisa studied Food Science and Technology in Zamorano University, Honduras, and holds a PhD in Food Science from Purdue University. She started her career in the food industry by joining Cargill Meats Central America in 2010 as a Quality Assurance Specialist where she contributed to the implementation of food safety measures in a meat processing plant as well as the launch of several cold-cut meat products. After completion of her doctoral degree in 2014, where she investigated the impact of thermomechanical processing on the fermentability of insoluble dietary fibers, she joined Nestlé Research in the role of Associate Carbohydrates Specialist in the Institute of Materials Science. In this role she worked on projects addressing sugar reduction which contributed towards Nestlé's commitments on the management of public health sensitive nutrients. In addition, Lisa drove initiatives on healthful carbohydrates that opened the way to new opportunities with slowly-digestible carboydrates, dietary fiber, and synbiotics for microbiome benefits. Early in 2018, she was appointed as Group Leader Carbohydrates, driving science for impact in the field of innovative carbohydrate design for health as well as leading a team that delivered on vegan seafood analogues and clean-label binders. Lisa was appointed as Expert in Carbohydrates Science in 2020 and currently leads the Chemistry Department in the Nestlé institute of Materials Science where she manages a portfolio of projects that mostly deliver innovation in plant-based foods and affordable nutrition. She currently also serves as the Nestlé representative in the Industrial Board of the Whistler Center for Carbohydrate Research.

Title:

"An industrial perspective on dietary fibre, processing and health"