Speaker Biographies for Intermountain IFT 38th Annual Symposium
March 28, 29, &30, 2007
Dr. Thomas A. Bongiorno
Tom is currently the Technical Food Manager for Univar USA providing technical support for
the Food Sales force and customer base. His background included 11 years with CP Kelco
as Technical Support Manager and Regional Sales Manager for the Midwest Region. As
Director of Dairy Foods Research, Tom managed and coordinated the funding and Research
of competitive grant projects with Universities and private industry while at the National Dairy
Research and Promotion Board from 1990-1992. Tom spent 13 years with Kraft General
Foods R&D in the Desserts and Beverage Divisions, Strategic Planning, and Technical
Training from 1976 to 1989.
Tom received his B.S. and Ph.D. from the University of Georgia in Dairy Manufacturing and
Animal Science. He is a professional member of the IFT.
Tom McGill
I grew up in Southern California in the Glendale Pasadena area, attending local schools and
getting a healthy dose of surfing and skiing. After prep school, I took a few years to surf
competitively and then went on to the University of San Francisco. After college I went to
work in my father's ingredient business. He had been in the food business since after World
War II. I was able to learn the food business from one of the masters. After several years I
decided to try something new, so I moved to San Francisco and joined Valley Sun Products
to run their Industrial Division. I still surf quite a lot and I'm a rabid college football fan. As for
my marital status, I'm single and looking......
Dr. Kanak H. Udani
Dr. Kanak H. Udani received his B.S. degrees in Chemistry and Chemical Engineering from
University of Bombay and M.S. and Ph.D. degrees in Food Science from University of Illinois.
He has been associated with the Food, Pharmaceutical/Healthcare and
Nutraceutical industries for more than thirty two years.
He was associated with Kraft Foods for twenty years and held positions as a Senior Scientist
for product and process development, and as a Research Coordinator for Kraft’s retail, food
service and industrial divisions.
He joined Baxter Healthcare Corporation as a Program manager and managed development
of new drug substances and drug products for twelve years.
His expertise is in the areas of new product/process/business development as well as in the
development of new ingredients/drug substances.
He is currently involved in consulting work for Food, Nutritional supplements and
Pharmaceutical companies.
During his association with Kraft Foods, he was actively involved with the Chicago section of
IFT and was founding chairman of the employment committee for the IFT section. This
committee assisted IFT members locate positions as well as help food companies find
suitable candidates for positions available.
He continues to be a member of the IFT.
Alfred Larry Branen (University of Idaho)
Larry Branen is the Associate Vice President for UI Northern Idaho and serves as the major
spokesperson for the University of Idaho regarding Northern Idaho goals, objectives and
strategies. He is the chief administrator of programs at the University of Idaho Coeur d’Alene
Center and the University of Idaho Research Park. Larry continues as a Professor of Food
Science and is actively involved in the Biosensor and Nanotechnology Applications
Laboratory at the UI Research Park in Post Falls with a focus on the development and
application of biosensors for agriculture, food and health sciences. He is also a member of
the University of Idaho sponsored Biological Applications of Nanotechnology (BANTech)
interdisciplinary program and is the past chair and currently a member of a national USDA
CSREES interdisciplinary project (NC 1031) on the development of biosensors and
application of nanotechnology to agricultural, food and environmental systems.
Dr. Branen is an Idaho native and grew up on a farm near Wilder, Idaho. After receiving his
BS at the University of Idaho and his Ph.D. in food science at Purdue University, Dr. Branen
served in faculty and administrative roles at the University of Wisconsin, Washington State
University, and the University of Nebraska. He returned to the University of Idaho, College of
Agriculture as associate dean and director of resident instruction in 1983 and was named
dean of the College of Agriculture in 1986. Dr. Branen continued as dean until July 1993
when he returned to a faculty position in the Department of Food Science and Toxicology.
He returned again to administration in 1997 as the UI Executive Director for Institutional
Planning and Budget and led the development of the UI strategic plan. From 1998-2003 he
served a second term as the dean of the College of Agricultural and Life Sciences.
Dr. Branen is a member of several professional organizations and is the author of more than
60 publications in food science and has edited 4 books on food additives.
Frank W. Muir
Frank W. Muir has served as President and Chief Executive Officer of the Idaho Potato
Commission since July 2003. The IPC is recognized as the premiere potato commission in
the United States and the Idaho Potato brand is recognized as an icon of quality
internationally. Idaho Potato sales contribute more than $2 Billion in added revenue to the
state of Idaho annually.
During his three-plus year tenure with the IPC, Muir has concentrated his efforts on
revitalizing the brand and increasing consumer demand by implementing multiple strategic
changes utilizing all forms of marketing. He has spearheaded an aggressive national
advertising campaign featuring fitness icon Denise Austin, which has improved consumer
attitudes towards Idaho Potatoes and increased purchase and usage.
Muir is the vegetable and fruit industries' most visible “defender” in the anti-carb war. When
Atkins Nutraceuticals filed for bankruptcy (2005), Muir’s quote that “Idaho Potato farmers
were dancing in the fields,” was picked up by papers across the country. Backed by solid
nutrition science, Muir’s been on a roll since day one and he doesn’t stop with just good
press. He revamped and retrained his field staff to become more professional and proactive
with their customers. He focused his team on growing the business beyond America’s
borders and is responsible for Idaho Potatoes being shipped to multiple foreign countries
today. Muir has also opened up the lines of communication, thanks to a number of written
and electronic communications vehicles, carrying news of the IPC’s good works to key
constituencies throughout the state and country. He has also concentrated on improving
relationships with international, national and state potato boards and organizations. He has
also inspired growers to expand their varieties beyond russets to have Idaho become a “one
stop shop state” for all potato needs.
Under Muir’s stewardship, there have been major improvements made in the public relations,
retail and foodservice areas of the business. In 2006, a record number of consumer
impressions were generated, double compared to the previous year, thanks to creative and
strategic public relations programming. Muir has overseen enhanced foodservice programs,
focusing on chefs and incentive programs rewarding high volume customers. In the retail
arena, he has led the industry in a new era of category management.
Muir came to the IPC as a seasoned senior executive with proven success leading consumer
packaged goods companies to profitable growth. His career has included posts with General
Mills, the R.T. French Company and ConAgra Foods, Inc. Most recently, Muir was Vice
President and General Manager for a $1 Billion division of ConAgra Foods located in Irvine,
CA.
Muir’s specialty is making “miracle turnarounds” look routine. In the early 1990s, he led
Wesson Oil to its longest run as the #1 cooking oil, ahead of powerhouse Proctor &
Gamble’s Crisco. He reinvented the Healthy Choice Soup brand from a financial failure to
achieving a $12 Million profit in just two years. The Healthy Choice miracle remains one of
the company’s most significant turnarounds in ConAgra’s history.
Over the course of Muir’s career, he has launched over 60 new SKUs and he has assumed
broad general management responsibilities. Following his Healthy Choice success, he was
asked to head up acquisitions, acquiring and integrating the following companies or brands:
Chun King Oriental Foods Co., Knott’s Berry Farm Foods Co., Van Camp’s and Wolf Brand
Chile. In 1996, his responsibilities expanded once more to include Program Management for
enterprise-wide initiatives. He led ConAgra’s sales/marketing restructuring and implemented
several critical new information systems, which saved the company millions of dollars.
Muir has an MBA from Brigham Young University, where he finished in the top five percent of
his class, as well as a BS degree in Business Management, with honors, from BYU. He is
married and has four children.
Natalie Schoch
Natalie Schoch is currently Director of Knowledge Management & Trends in the R&D division
of the Kellogg Company in Battle Creek, MI. Her role includes leading the Global Trends
Program which provides insights for new product development and strategy. She holds BS
and MS degrees in the biological sciences and a Ph.D. in zoology from Miami University.
She holds a second masters degree in Information Studies from the University of Michigan.
Natalie has spoken about the future at numerous conferences in the last few years. Recent
speaking engagements include The Market Research Event in San Francisco, CA and the
IQPC Insights 2006 in Sydney, Australia. She is a founding member of the Association of
Professional Futurists and is a Distinguished Lecturer for the IFT.
Contact Information
Natalie Schoch
Knowledge Management
Kellogg Company
One Kellogg Square
Battle Creek, MI 49017
natalie.schoch@kellogg.com
269-961-6182
RICK FISCH
Graduated from the University of Washington in 1973 with Bachelor of Science degrees in
Mechanical and Industrial Engineering.
Joined Nalley’s Fine Foods in 1973 as Associate Project Engineer, eventually progressing to
Manager of Engineering. While at Nalleys, he worked extensively over a two year period with
Dr. Jim Riggs, Dean of the School of Industrial Engineering, Oregon State University, and
founder of the Oregon Productivity Center on employee involvement based productivity
improvement processes, beta testing OPC concepts at Nalleys.
Joined the Food Group of the J.R. Simplot Company in 1983 as Director of Engineering.
Promoted to V.P. Research, Development, and Technical Services in 1988. Promoted to
V.P Operations in 1990, responsible for all production operations and several division level
staff departments. Assumed the position of V.P. Special projects in 2000, responsible for
growth projects at the division level. In that position, he had complete responsibility for
design, construction, and startup of a state of the art potato production facility in Canada.
Retired from Simplot in July, 2005.
In early 2006, took an active role in promoting the Industrial Efficiency Alliance through
Northwest Food Processors Association and helped conceive the Northwest Food
Processors Innovation and Productivity Center concept.
Active committee member and chairman with the Northwest Food Processors Association
since 1974, past chairman of the Association (2004-2005). Active member of the American
Frozen Food Institute (1988-199), as well as Commissioner for the Idaho Potato Commission
from 1995 to 2001. Past member of the Statewide Engineering Advisory Board for the
University of Idaho.
Debra L. Kaminski, MS, RD
Debra’s backgrounds in nutrition and marketing are combined in her current role at Basic
American Foods as Marketing Manager.
After receiving a master’s degree in advertising from the University of Illinois, Debra originally
worked in hotel marketing for several years. Then, deciding to pursue her life-long interest in
food and nutrition, Debra returned to school to become a registered dietitian. She studied
nutrition at Loyola University and completed her dietetic internship at Massachusetts General
Hospital in Boston in 1995.
Following graduation, Debra worked for a wellness center in Chicago’s south suburbs where
she specialized in preventive nutrition, weight management, health promotion, and diabetes
education, while conducting healthy cooking classes.
When she was president of the Chicago Dietetic Association, Debra was recruited by Quaker
Oats and has held nutrition or marketing positions for food companies ever since, working for
Nestle and Custom Culinary prior to joining Basic American Foods.
Debra has also been active in the Illinois and American Dietetic Associations, serving in
leadership roles in each.