Fireside Chat with Brent Flickinger

Description

Brent Flickinger, who has industrial experience in regulation, policy, and research and development, will lead a fireside chat on the nutritional and chemical science of fats and taste for the Alternative Protein Project at Johns Hopkins.

The Alternative Protein Project is a global student movement dedicated to turning universities into engines for alternative-protein education, research, and innovation. The group comprises undergraduates, graduate students, post-doc, and professors who are passionate about reshaping our current food systems. Students are the driving force behind the Alt Protein Project, which is building momentum at universities around the world. The parent organization is the Good Food Institute, an international nonprofit and leader in supporting alternative-protein science, policy, and industry.

Brent Flickinger has a background of 20 years working at Archer Daniels Midland (ADM) in the regulatory and policy sphere. He has extensive experience in product development and marketing; product regulation; nutrition policy; food safety, science, and industry; and food and agricultural systems. ADM is among the largest American multinational food processing and commodities trading corporations and specializes in a broad range of products and services including food and nutrition, amino acids, agricultural raw materials, industrial bio-solutions, and more.

Flickinger holds a B.S. in chemistry from Juniata College and a PhD from the University of Illinois at Urbana-Champaign in nutritional sciences. Currently, Flickinger is an adjunct associate professor within the Department of Applied Health Science in the School of Public Health at Indiana University-Bloomington, which includes assisting with course development for the forthcoming PhD program in nutrition.

Snacks and drinks will be provided.