Ira Pastor, ideaXme life sciences ambassador and founder of Bioquark, interviews Dr. Hamed Faridi, Chief Science Officer of McCormick.
Ira Pastor comments:
Throughout the 20th century, natural products, especially those from the plant kingdom, formed the basis for a majority of all pharmaceuticals, biologics, and consumer healthcare products used by patients around the globe, generating trillions of dollars of wealth.
However, many scientists believe that we have only touched the surface with what the botanical world, and its unique ways to naturally manufacture complex, phytochemical cocktails, with novel bio-activities, has to teach us.
Additionally, while we all may keep our pharmaceuticals, and dietary supplements, and related health products, tucked away within our medicine cabinets, we tend to forget about that other cabinet of health that we all have in our homes, which is a treasure trove of phytomedicinal possibilities – the spice cabinet.
Food Science and Technology at McCormick and Company
Dr. Hamed Faridi is the Chief Science Officer Emeritus, McCormick & Company, the world’s largest spice company (HQ – Maryland USA), a Fortune 1000 company, with 11,700 employees, which manufactures, markets, and distributes spices, seasoning mixes, condiments, and other flavoring products for the industrial, restaurant, institutional, and home markets.
A renowned food industry leader, Dr. Faridi has led a global team of 500+ scientists responsible for thought leadership, scientific research, product development, health & wellness, and sustainability to support the global businesses of McCormick.
Dr. Faridi Leads Mccormick’s Science Division
Dr. Faridi has been referred to as the “voice of science” for McCormick & Company and advises the company’s CEO, and senior executives on strategic corporate initiatives such as technology investment and potential M&As and serves on several business councils.
Under his leadership, McCormick’s R&D program has been transformed and is rated by investors and global customers as one of the most innovative in the industry.
His science-based approach to “Flavorful Healthy Eating” is recognized as a groundbreaking platform for improving public health. His vision led to the formation of the McCormick Science Institute (MSI) as a research-driven organization to advance scientific understanding of the potential health benefits of culinary spices and herbs. This research prompted a close partnership with US Departments of Agriculture (USDA), Health and Human Services (HHS) and the White House, to help in the implementation of the 2015-2020 Dietary Guidelines for Americans.
In 2013, in partnership with IBM, he initiated the creation of an Artificial Intelligence (AI) platform for food and flavor product development with the potential to change the course of the industry and enhance the universal eating experience of consumers around the world, by tapping in on over 40 years of sensory, culinary, chemistry and scientific data collected by McCormick R&D scientists in 14 countries.
A Career Combining Food, Science and Technology
He has published six books and dozens of scientific articles in food science and technology, and has been a guest lecturer at conferences and research institutions in 22 countries. He has also served on several boards of professional and trade associations in the U.S. and Europe. He was elected and served as president of the American Association of Cereal Chemists (AACCI) and the Flavor & Extract Manufacturers Association (FEMA).
In addition, he has served on Advisory Councils of food science departments for four major universities. He is the recipient of numerous awards and was honored as a Fellow by the Institute of Food Technologists (IFT) and the AACCI.
He is the recipient of Kansas State University Outstanding Alumni Award, the Flavor Industry’s most coveted Richard L. Hall Distinguished Service Award, Ellis Island Medal of Honor, the Ohio State University’s Harris Award, and the Upwardly Global Outstanding Leadership Award.
Dr. Faridi is on the Board of Trustees at Maryland University of Integrative Health (MUIH) in Laurel, MD, and has served on the Board of Directors of the St. Joseph Medical Center in Towson, Maryland.
Prior to joining McCormick & Company, Dr. Faridi served on the faculty of Washington State University and held R&D executive positions at Nabisco Food Group where he received several awards for innovation and business impact. Dr. Faridi received his MS and Ph.D both in food science from Kansas State University, and an MBA from Fairleigh Dickinson University.
On this show we will hear from Dr. Faridi:
About his background and how he developed an interest in food, science, herbs, and medicinal plants. How he rose to a position of leadership in McCormick. About the importance of the study of the combinatorial phytochemical mixtures found in culinary herbs and spices and his work in AI to come up with novel flavor combinations. He’ll discuss the anti-microbial potential of culinary herbs and spices and sustainability practices in the herb and spice industry. Finally, we’ll hear about the use of flavor science to impact eating behavior, obesity, and other metabolic disorders.
Credits: Ira Pastor interview video, text, and audio.
Follow Ira Pastor on Twitter: @IraSamuelPastor
If you liked this interview, be sure to check out our interview with Dr. Ellen de Brabander about the future of food!
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