April 26, 2018
Gagan Mongia from The Hershey Company to present in the grain science spring seminar series
Gagan Mongia, principal scientist of research and technology, at The Hershey Company, Hershey, Pennsylvania, will present in the Grain Science Spring Seminar Series at 12:30 p.m. Thursday, April 26, in 09 Waters Hall.
Mongia's presentation topic is "Food Product Design." For pizza and beverages, and to meet with Mongia, please arrive a few minutes early at 12:20 p.m.
Mongia is an adjunct faculty in K-State's Department of Grain Science and Industry and has served in a graduate student co-advising role. He is a well-regarded food industry professional with experience in leading global innovation initiatives for food products and all stages of product development, from concept to launch and stewarding product technologies from idea to commercialization in cross-functional teams groups. Mongia obtained his doctoral degree in food science from Penn State and master's degree in food science from the University of Delaware. He also has a Master of Business Administration from the Mason School of Business in Williamsburg, Virginia.
Before joining Hershey, he was employed at other leading food companies, including Land O’Lakes global milk powders innovation platform and Mars Inc. confectionery products, including Dove chocolate, Skittles bubble gum and Starburst. Over the past six years at Hershey, Gagan has been involved in the snack technology division with a track record of successfully developing and deploying new technologies for ingredient and process-based solutions. He collaborates cross-functionally with business, regulatory, legal, quality and engineering teams to facilitate seamless transitions in progressing initiatives. Besides research publications, Gagan has several patents and patent applications to his credit.
For more information on the seminar, please email Sajid Alavi at email@example.com.