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Laurie Scanlin, Ph.D.

Principal Scientist | Ardent Mills Innovation Center

Laurie Scanlin, PhD, is the Principal Scientist at Ardent Mills Innovation Center, and has worked in food product development for over 25 years. She holds a doctorate in Food Science and Human Nutrition from Colorado State University, with a research emphasis on cereals and pseudocereals. Dr. Scanlin is an Adjunct Professor at CSU and principle inventor of a U.S. patent on quinoa ingredients through CSU Research Foundation. She is co-editor of a 2017 publication by Elsevier titled, “Sustainable Protein Sources”, a global book collaboration between over 50 food and agricultural scientists from industry, government, and academia. She is also a contributing author on two best-selling quinoa recipe books.

Laurie is passionate about food, nutrition and sustainability and has been an international symposium speaker on this topic. Laurie is the recipient of product development, presentation, and leadership awards from Institute of Food Technologists (IFT) and Cereals & Grains Association and is Past Chair of the Rocky Mountain Regional IFT.