The NORC & Department of Nutrition Sciences Special Seminar
Senior Nutrition Scientist and Clinical Research Manager
Ingredion Incorported, Nutrition R&D
“Resistant Starch-Physiological Benefits of a Unique Dietary Fiber”
Tuesday, August 13, 2013
Ryals Public Health Building, Room 407
Dr. Pelkman is a nutrition scientist with expertise in food intake control and the effects of dietary carbohydrates and fiber on human health.
She completed a Bachelors degree in health studies and a Masters in health psychology at the University of Waterloo, Ontario, Canada
She earned a Ph.D. and completed a postdoctoral fellowship in nutrition at the Pennsylvania State University.
Prior to joining the food industry, Dr. Pelkman served as an assistant professor of nutrition at the State University of New York at Buffalo for seven years.
She worked at Campbell Soup Co as a nutrition scientist and then joined Ingredion, as a Senior Scientist. In her current position, Dr. Pelkman manages the clinical nutrition research program at Ingredion and is based in their R and D Headquarters in Bridgewater, NJ.
She is a member of the American Society for Nutrition, the American Heart Association, the Society for the Study of Ingestive Behavior, and a fellow of the Obesity Society.