Dan Gallaher is a professor in the Department of Food Science and Nutrition at the University of Minnesota. He is currently the Director of Undergraduate Studies in Nutrition. His research interests include dietary influences on colon cancer, diabetes, and the gut microbiome, particularly different types of dietary fiber, including prebiotic dietary fibers, different types of grains, and protein-rich foods. He also conducts studies on the protein quality of plant proteins. He is a member of the Plant Protein Innovation Center, the University of Minnesota Cancer Center, the Minnesota Obesity Prevention Center, and is on the editorial board for the Journal of Food Science.

Kushal “Kush” Chandak is Vice President of Research & Development at PURIS, where he leads innovation across the company’s portfolio of plant-based proteins and ingredients. Since joining PURIS in 2016 as the company’s first food scientist, Kush has played a key role in advancing pea protein technology, improving functionality, taste, texture, and performance for food, beverage, and nutrition applications.

With deep expertise in ingredient innovation, product development, and protein nutrition, Kush works closely with brands to translate emerging consumer and health trends into commercially successful products. His work spans next-generation protein solutions, clear protein beverages, sustainable ingredient innovation, and the evolving nutritional needs of consumers using GLP-1 therapies. He is a frequent speaker on plant protein science, formulation strategy, and the future of nutrition innovation.

At the MN-IFT panel, Kush will share insights into how GLP-1 medications are reshaping consumer behavior, product formulation requirements, and innovation opportunities across the food and beverage industry, with a particular focus on protein, satiety, nutrient density, and the development of products designed for changing eating patterns

Dr. Christine Nowakowski is a distinguished food chemist and Corporate Fellow at Cargill, with over 25 years of experience in the food industry. Her career spans leadership roles at ConAgra, General Mills, and Cargill, where she has consistently driven innovation at the intersection of science, product development, and consumer satisfaction.

Christine is widely recognized for her scientific expertise in sugar crystallization kinetics, food polymer science, salty taste biochemistry, and browning reaction optimization. She has authored over 100 patents, patent applications, research articles, and book chapters. At General Mills, she was one of the company’s top female inventors, earning multiple accolades including the several Bell Achievement Innovation of the Year and the Chairman’s Award.

Her work has led to the development and commercialization of novel ingredients such as fiber syrups, salty-tasting natural flavors, and reduced sugar corn syrups—enabling successful product launches like Fiber One, Progresso Soup, and Nature Valley. Christine’s leadership in sugar and salt reduction programs has resulted in significant advancements in ready-to-eat foods, including cereals with up to 75% sugar reduction and meals with over 30% sodium reduction—all while enhancing flavor.

At Cargill, Christine leads cross-functional collaborations across R&D, consumer insights, and marketing to shape indulgence category strategies in bakery and cocoa/chocolate confections. She partners with major customers including Nestlé, Pepsi, and General Mills, and serves as a university connector, fostering collaborations with academic institutions worldwide.

Christine is also a global thought leader, co-leading one of the largest working groups within the European COST grant ACRYRED CA 21149. Her leadership has catalyzed partnerships with key customers and academic institutions across Europe and the U.S., securing multimillion-dollar funding and delivering competitively advantaged products.
A passionate educator and mentor, Christine has served as an Adjunct Graduate Professor at the University of Minnesota since 2020, Technical Leadership and Food Carbohydrates. She also mentors veterans through American Corporate Partners and supports food entrepreneurs through 4 Access Partners and Partners in Food Solutions.

Christine holds a B.S. in Microbiology from the University of Wisconsin–Milwaukee and both an M.S. in Food Science and a Ph.D. in Food Chemistry from the University of Wisconsin–Madison.