Dr. GUILLERMO EDUARDO NAPOLITANO

Columbus, OH adjwr0@r.postjobfree.com

614-***-**** linkedin.com/in/guillermo-napolitano-1853193b FOOD SCIENTIST EXPERT

CONSULTANT RESEARCH AND DEVELOPMENT INNOVATION LEADERSHIP Expert Scientist with innovative thinking and broad experience in organizing, leading, and managing food/beverage research and development projects and product industrialization. FIELD OF EXPERTISE

Food Science Fats & Oils in Foods Functionality of Lipids in Culinary products, Confections Ice Cream and Beverages

EXPERIENCE

NESTLÉ PRODUCT TECHNOLOGY CENTER, Bakersfield, CA 2018-2020 Senior R&D Expert, Lipid and Ice Cream Coating Lead (2018 - present) Senior Expert, Nestle Development Center (Beverages, Emulsions), Marysville, OH (2017 - 2018) Expert Scientist, Nestle R&D Center, Marysville, OH (2008 - 2017) Senior Scientist, Nestle Product Technology Center (Culinary), Singen, Germany (2005 - 2008) Senior Product Development, Nestle R&D (Chocolate and Confections), Marysville, OH (1999 - 2005) Oversee ice cream coating Innovation and Renovation. Relied on as Global Nestle Adviser for vegetable oils. Raw material purchasing specification expert and approver.

• Internationally recognized expert on structure and function of lipids in foods.

• Developed clean label solutions to stabilize lipids in food and beverage emulsions.

• Demonstrated healthy fats and oil ingredient mastership, recognized with numerous patents published and granted in beverage, confections and coatings.

• Relied on as Nestlé Global Ingredient Adviser for Fats and Oils since 2017.

• Performed identification and testing of novel sources of nutritional and functional lipids.

• Chairman of ILSI North America Dietary Lipids Committee (2017-2018).

• Journal and book reviewer for the American Oil Chemists’ Society. PATENTS AND PATENT APPLICATIONS (selected filings only) 2020 Coating for frozen dessert with characteristics-of-raw-cookie-dough. 17367-US-PSP 2019 Composition for coating frozen confectionery and a process for manufacturing same. US-16689-PCT Coating frozen confectionery and a process for manufacturing same. US-17072-PCT 2017 Powder and liquid creamers with high oleic-high stability oils. US 62/456187 Low SFA and TFA powder and liquid creamers with high oleic-high stability algal oil, US 62/456187. MCT RTD milk analog white coffee and method of making thereof. US 62/547201 Oil blends with increased oxidation stability. US 62/558424. 2016 Liquid chocolate concentrate for use in a beverage dispensing machine (granted), EP 2 773 219. Liquid creamers containing a combination of natural oil soluble and water-soluble antioxidants, WO2016023811.

2015 Stable creamer composition and method of making same (granted). US Pat. 9,101,149. 2012 Oxidative stable oils and blends and compositions containing same. WO/2011/064167. 2008 Emulsions for confectionery applications. EP1926387. 2002 Coated ice cream confection. US Patent 6,818,238. Food products containing high melting emulsifiers. WO/2002/009529. Dr. Guillermo Eduardo Napolitano 614-***-**** page 2 ADDITIONAL RELEVANT EXPERIENCE

US DEPARTMENT OF ENERGY - Environmental Sciences Division. Oak Ridge National Laboratory (ORNL)

Research Associate

MARINE OILS LABORATORY - Canadian Institute of Fisheries Technology. Technical University of Nova Scotia, Halifax, Canada Research Scientist

PUBLICATIONS

Over 35 peer reviewed publications and 14 patents on Lipid Science and Technology

(complete list available upon request)

Recent publications:

• Characterization of a new high oleic soybean oil. J Am Oil Chem. Soc. 2018, 95: 583–589.

• Functional lipids in beverage products. New Food, Volume 19, Issue 3, 2016.

• New and emerging sources of vegetable fats and oils New Food. Volume 15 Issue 6 2012.

• Replacement of partially hydrogenated oils in food products: a technological challenge. 2012. Trans Fatty Acids in Human Nutrition (2nd Ed.). Chapter 6, pp 147-162 Woodhead Publ. SELECTED EXTERNAL PRESENTATIONS

• Functionality and applications of high oleic soybean oil: An industry perspective. U.S. SOY Americas CrushCon, Quito, December 3-6, 2019.

• Clean Label ingredients and processes. Hot Topic Symposium Organizer and co-Chair, American Oil Chemists’ Society Annual Meeting. Orlando, Florida (May 1-3, 2017).

• Nutritional Improvements of Lipids in Food. Products: Possibilities and Challenges. F. Dionisi, G. Napolitano, et.al. 107th AOCS Annual Meeting May 4, 2016.

• Physico-chemical stability of oil-in-water food emulsions: Challenges and solutions. Invited presenter at the 13th Euro Fed Lipid Congress, Florence, Italy.

• New and Emerging Sources of Vegetable Fats and Oils. Invited presenter at the 12th Euro Fed Lipid Congress, Montpellier, France. 9/14/2014.

• Fats & Oils in Confectionery Products: Structure & Function. Invited speaker at the 15th Latin American Congress of the American Oil Chemist's Soc.

• Use and Impact of cocoa butter alternatives for confections. Invited speaker at the 15th Latin American Congress of the American Oil Chemist's Soc. 8/21/2013. NETWORKS / ASSOCIATIONS

• American Oils Chemists' Society (AOCS)

• Active member since 1991.

• Member of the AOCS Foundation’s Honored Student Program.

• Organizer and chair of various Annual Meeting Sections and four Short Courses in the USA and Latin-America.

• International Life Sciences Institute (ILSI). Committee core member since 2009 - 2019.

• Center for Food Manufacturing. Carried out collaborative research project in food emulsions of interest to Nestlé 2003 - 2013.

• Judge of graduate student posters and presentations nominated for the OSU Russell Klein Award. Ohio State University (Russell Klein Nutrition Symposium). EDUCATION

Ph.D., Lipid Biochemistry, DALHOUSIE UNIVERSITY, Halifax, Canada Master of Science, Lipid Biochemistry, DALHOUSIE UNIVERSITY Licenciado (Biology), UNIVERSIDAD NACIONAL DE BUENOS AIRES, Argentina

Contact this candidate