Kirstie Canene-Adams, PhD is a Senior Scientist in Global Nutrition at Tate & Lyle where she is responsible for preclinical and clinical nutrition research globally for fibres, sweeteners, and novel ingredients. Dr Canene-Adams regularly works with cross-discipline teams in Regulatory, Research & Development, Legal, Sales, and Marketing.
Previously, Dr Canene-Adams was with Kraft Foods Company. Prior to joining the food industry, she was an Assistant Professor in the Nutrition and Foods Program at Texas State University and a Post-Doctoral Research Fellow in Pathology at Johns Hopkins University School of Medicine where her research focus was on tomatoes and broccoli for chemoprevention.
Dr Canene-Adams received her PhD in Nutritional Sciences and BS in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign.