Wednesday, October 20, 2021

Maximizing your career opportunities: LinkedIn networking and more


Are you looking for ways to further your career goals?

Attend this interactive mixer with Lowell Islom, Hollander Horizon International (HHI), and Nandika Bandara, University of Manitoba, to learn about interview preparation, networking and strategic partnering.

This mixer is hosted by the AOCS Student Common Interest Group.

When: Monday, October 25, 2021, 12 p.m. CDT (Chicago, USA; UTC-5)

Register for free. 



Lowell Isom
Lowell Isom started consulting with Hollander Horizon International in 2006 and brought decades of experience in product development and management roles within the food and pharmaceutical industries. Lowell holds a B.S. in biology and an M.S. in food microbiology; he also holds a certification as a pastry chef from attending culinary school at Kendall College. Lowell began his professional career with Abbott Laboratories in the thyroid diagnostic research group and then joined Kraft Foods R&D in 1996 as a product development scientist. Within his four-year tenure, he eventually became a group leader, responsible for leading product development in the cheese division. While applied technology manager at The Solae Company, Lowell was instrumental in the development of numerous soy-based dairy analog technologies, including cheese and liquid and powdered beverages. Lowell was also director of R&D for a joint venture between DuPont and General Mills known as 8th Continent. In 2012, Lowell purchased Hollander Horizon International Inc (HHI) and has been acting as the managing partner since then.


Nandika Bandara
Nandika Bandara is an assistant professor and Canada research chair in food protein and bioproducts at the Department of Food and Human Nutritional Sciences, University of Manitoba. He is a certified food scientist (CFS) and material scientist with interdisciplinary research experience in food protein chemistry and technology, macromolecular chemistry, nanotechnology, biomimetics, and biobased/renewable polymer applications bioproducts and biomaterials. In addition to his current role as Canada research chair, he serves as an associate editor for Food Chemistry Journal (Elsevier), associate editor of the Journal of the American Oil Chemists' Society (JAOCS), and as chair for the Food Chemistry Division in the Institute of Food Technologist (IFT).


Neethu Pottackal is a Ph.D. candidate in Dr. Ajayan Pulickel’s research group in the Department of Materials Science and NanoEngineering at Rice University. She graduated from Cornell University with a B.S. in materials science and engineering, class of 2020, as part of the Rawlings Cornell Presidential Research Scholars Program. Neethu’s past research involved the development of food coatings and the valorization of food waste as biosorbents. Currently, at Rice, her research focuses on biomaterials for sustainable food coatings as well as 3D printing of food. She is passionate and interested to further explore the fascinating intersection between materials science and food science/technology.


Francisco Leyva Guiterrez
Francisco Leyva Gutierrez is a Ph.D. candidate in food science at The University of Tennessee, Knoxville under the guidance of Dr. Toni Wang. His research is centered on synthetic chemistry, analysis, and crystallography of simple and complex lipids, specifically plant cuticular lipids or waxes. He holds a B.Sc. in food science and chemistry from California State Polytechnic University, Pomona. He has a passion for botany and believes the study and mimicry of waxes, a plant's first line of defense, can assist in the development of new technologies and materials.


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