McCormick Names CSO
Faridi leads McCormick's research and development function, which includes a global team of 400 scientists and flavorists responsible for research, product development and technical services to support McCormick's customers worldwide. He oversees McCormick's U.S. Technical Innovation Center (TIC) as well as 12 strategically located technical facilities around the globe.
Per the company, Faridi was the visionary and impetus for the development of The McCormick Science Institute (MSI). The MSI is an independent research organization dedicated to advancing the scientific understanding of the potential health and wellness attributes of culinary spices and herbs. Faridi will continue to lead the MSI as the chief science officer.
"Dr. Faridi has made groundbreaking contributions to McCormick's R&D and technical processes -- he has transformed our approach to sensory flavor science and has built a global team that's unsurpassed in the industry," said Alan Wilson, chairman, president & CEO of McCormick & Company. "His forward--thinking, visionary perspective and relentless commitment to sensory innovation and improvement of our customers' experience is a perfect illustration of McCormick's kept promise to bring passion to flavor."
Faridi has edited and authored six books and more than 70 articles about food science and technology. He has lectured at conferences and research institutions in 21 countries and has served on several boards of professional and trade associations in the U.S. and Europe. In addition, he has acted in an advisory capacity to food science departments of Texas A&M, University of Illinois, Rutgers University and Louisiana State University. He was honored as Fellow by the Institute of Food Technologists in 2010 and the American Association of Clinical Chemists (AACC International) in 2011.
He is past president of both AACC International and the Flavor & Extract Manufacturers Association (FEMA) and currently serves on the Board of Governors of FEMA.
Faridi received his MS and Ph.D. in food science from Kansas State University and MBA in management and marketing from Fairleigh Dickinson University.
From the September 20, 2011, Prepared Foods' Daily News.