A Few Words About Me
Dr. Christine Pelkman is a nutrition scientist with a unique skill set that includes a deep understanding of the science of nutrition combined with pragmatic business acumen and excellent teaching and communication abilities.
She completed bachelor and masters degrees at the University of Waterloo (Ontario, Canada) and a PhD and postdoctoral fellowship at the Pennsylvania State University (University Park, PA). She spent 7 years in academia as an Assistant Professor of Nutrition at the State University of New York (SUNY - Buffalo) where she directed a research laboratory focused on the glycemic and satiety effects of dietary carbohydrates and fiber. She supervised graduate students and dietetic interns, and taught courses in life cycle nutrition and nutritional assessment. Dr. Pelkman was active in the academic community and during her tenure in academia she established herself as an accomplished clinical researcher, teacher and mentor.
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Dr. Pelkman transitioned to the food industry and gained experience in both the ingredient and packaged goods sectors. At Ingredion she managed a clinical research program to support new and existing dietary fiber and carbohydrate ingredients. She designed, managed and delivered results of 19 studies (in vitro, animal models and human clinicals) and played a key role in submitting a health claim to the FDA for high-amylose resistant starch. At Campbell Soup she drove innovation of nutritionally-advantaged food products by leveraging nutrition science and regulatory precedents. She created substantiation for claim opportunities on new and existing products in partnership with marketing, legal and regulatory teams. Throughout her tenure in the food industry, Dr. Pelkman was active in the nutrition science community as a speaker, author, organizer and leader.
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