Rachel Wicklund
Tate & Lyle, USA
Biography
Rachel Wicklund, PhD leads the convenience and dairy applications team at Tate & Lyle. Her research focuses on starch-based food product development and applications. She has worked for Tate & Lyle since starting her career as a Food Scientist in 2006. She attended the University of Illinois at Urbana-Champaign where she obtained a Doctorate and a Master’s degree in Food Science and a Bachelor’s degree in Chemical Engineering
Abstract
Abstract : Effect of starch thickening on emulsion formation and stabilization in salad dressings