Schellhaass has been an active member of IFT for more than 17 years through various roles including participation on the IFT Foundation Board, task force on strategic development member, task force on governance chair, management committee on life-Long learning & careers, publications committee, annual meeting management committee, exhibitor advisory committee, and executive committee.
As president, she will work with a range of volunteers from academia, industry and government to support IFT’s overall mission to advance the science of food and to ensure a safe and abundant food supply that contributes to healthier people everywhere.
Schellhaass currently leads research and development for the Bakeries & Foodservice Division, Baked Goods Technology, and Culinary for General Mills. She received her Ph.D. in food science from the University of Minnesota in 1983 and began her career at General Mills after completing her degree. Schellhaass held integral positions throughout the corporation, including director of Big G cereal and Yoplait divisions and vice president of the Bell Institute of Health & Nutrition, Agricultural Research, and the Grain Center of Excellence.
From the September 29, 2008, Prepared Foods e-Flash