Erin helps Cargill business units and their customers with new product development in the agri-food industry. With over fifteen years of experience in biotechnology, fermentation strain engineering and biochemistry, Erin has led research teams in the development of commercial scale processes for sustainable production of ingredients using fermentation / enzymatic processes. Erin holds a Ph.D. in Biochemistry, Molecular Biology and Biophysics from University of Minnesota.

Erin will be participating in a panel discussion on Biosynthesis: Fermentation and the Future of Flavors, Colors & Sweeteners.