Chris joined Ingredion (Bridgewater, NJ) in 2009 as part of the Bakery & Snack Applications Group. Chris spent 5 years in Bakery Applications, focusing on developing ingredient solutions for high quality gluten-free products and recipe cost improvement through reduction of expensive ingredients. He transitioned into his current role in Technical Service in 2015, where he works closely with Sales in support of Key and Strategic Accounts. Prior to joining Ingredion, Chris worked in bakery product development for a leading food manufacturer. Chris earned a bachelor’s degree in food science and technology from Virginia Polytechnic Institute and State University.