Faculty & Research
Elaine R. Wedral, Ph.D.
President
Nestlé R&D Center, Inc. and Nestlé PTC New Milford
Elaine R. Wedral is president of Nestlé R&D Center, Inc. and heads Nestlé PTC New Milford, one of eight Product Technology Centers in the Nestlé global network of 16 Nestlé research facilities worldwide. As such, she serves on and is a key contributor to the Nestlé Research & Development Management Committee that oversees the worldwide technical efforts for Nestlé S.A., the world's largest food company.
At PTC New Milford, Dr. Wedral is responsible for the development of innovative new foodservice systems and technologies to provide services and solutions for Nestlé's global foodservice customers and operators; one of the food industry's fastest growing markets.
Under her leadership, the research and development programs of Libby, Beech-Nut, Carnation, and Nestlé were consolidated into one coordinated function for Nestlé in North America. Additionally, a new world-class Carnation/Friskies Petfood and Nutrition facility was built in 1990 and, in 1996, a state-of-the-art laboratory for beverages and confections was completed in addition to the extensive expansion and renovation of the R&D Center for FoodServices Systems.
Dr. Wedral received her BS (with honors) in biochemistry from Purdue University and her MS and PhD in microbiology and food chemistry from Cornell University. She holds more than 29 patents in food science, chemistry, and foodservice systems. She has served as chairman of the Industrial Advisory Board of Columbia University's St. Luke's Roosevelt Hospital Center for Research and Clinical Nutrition and worked with numerous university advisory boards including Cornell, Purdue, Rutgers, Teikyo Post, and Penn State. Dr. Wedral was recently elected a Fellow of the Institute of Food Technologists (IFT), a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications for their contributions in food science and technology. Among her many other honors are "Woman of the Year" by the Women in Food, Flavor and Fragrances in Commerce, IFT's Harold H. Macy Food Science and Technology Award, and the "Outstanding Food Science Award" from Purdue University.