Journal of Nutritional Disorders & Therapy

Mary K Schmidl

Mary K Schmidl
Department of Food Science and Nutrition
University of Minnesota, USA

Biography

Dr. Mary K. Schmidl, PhD, is a newly elected member of the IUFoST Governing Council. From 2008-2010 she chaired the IUFoST Scientific Council and in that capacity served as a member of the IUFoST Board and the Governing Council. She has over 35 years of professional experience in food science and nutrition and has been actively engaged in IUFoST for 10 years serving on many committees and subgroups. Mary is a Fellow of the International Academy of IUFoST, IFST and of IFT; and a Past President of IFT (2000-01). She is the former Vice President, Science and Technology for the Humanetics Corporation where she was responsible for new drug discovery and development, as well as innovative ingredient development along with regulatory affairs. Prior to this position she was the Director of Research, Clinical Division of Novartis Nutrition (now owned by Nestle, Inc.), which manufactures special dietary foods, weight management products, and medical food products. Prior to Novartis, Dr. Schmidl worked for Cutter Laboratories a subsidiary of AG Bayer. She has commercialized more than 75 new products, authored or co-authored over 60 refereed research papers, magazine articles, patents, book chapters, books and is a highly sought after international speaker. She is the co-author of the book: Essentials of Functional Foods. Dr. Schmidl has served on a number of Boards including the Board of the Council of Scientific Society Presidents, an organization representing 1.5 million scientists throughout the world. Dr. Schmidl received the Babcock Hart Award for Nutrition in 1993 from IFT. In 1995 she received the Award of Distinction from University of California at Davis and most recently (2008) the “Friendship Award” from the Chinese Institute of Food Science and Technology for the development of international relationships to foster global cooperation in food science and nutrition. She has a PhD and MS in Food Science from Cornell University and a Bachelor of Science degree from the University of California-Davis and is an Adjunct Assistant Professor at the University of Minnesota and principal for NFNC.

Research Interest

Functional Foods, Obesity, Medical Foods, Food laws and regulations