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Jane Whittinghill, PhD

Manager, Meat/Meat Alternatives
Ingredion
Englewood, Colorado, United States

Jane has been with Ingredion for over 2 years and leads the Meat/Meat Alternative, Batters and Breading team in Englewood Colorado. Prior to joining Ingredion, she was the global new product development scientist/manager for the plant protein business responsible for developing texturized protein ingredients and protein solutions for food applications at ICL Food Specialties. Jane also worked at DuPont for close to 7 years and held different positions with the last position as Team Lead Front End Innovation. She has over 20 years in the food industry and academia and holds a BSc. in Food Science and Technology, MSc. (Dairy Proteins), and Ph.D. (Food Lipids). In her spare time, she can be found playing a round of golf or holding a mystery book.

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