Mohan Rao, a food-industry leader with Frito-Lay, will deliver
the 2006 Woodroof Lecture April 13 at the University of Georgia
in Athens, Ga.
University of Georgia
Rao will speak on “Ingredient Formulation for Success in the Food Industry” at 2 p.m. in Masters Hall at the Georgia Center for Continuing Education.
“Dr. Rao offers a unique perspective on the food industry, having both academic and industry experience,” said Marilyn Erickson, a professor at the University of Georgia Center for Food Safety.
Rao was on the UGA faculty for 15 years. For more than 17 years, he has worked for PepsiCo. He is now a senior technical professional in research and development at Frito-Lay, a division of PepsiCo.
Each year a leader in food research, education, industry or policy is invited to lecture in honor of the late J.G. Woodroof. A pioneer in food science research, Woodroof began his research in food science in 1929. He organized the food science department at the Georgia Experiment Station around 1940.
Rao helped reform the way Frito-Lay makes such products as the megaphone-shaped Doritos 3D’s and Ruffles 3D’s in North America and low-cost tapioca pellet products in Asia. He has been awarded eight patents and has written five book chapters and more than 60 refereed publications.
The Woodroof Lecture is free and open to the public. Following the lecture, a reception will be in the Georgia Center Atrium. For more information, contact the UGA Department of Food Science and Technology at (706) 542-2286.
(Stephanie Schupska is a news editor with the University of Georgia Public Affairs Office.)