Whether its found in nature or composed by chemists a sweetener undergoes the same evaluations, according to Corey Scott, PhD, Principal Nutritionist, Cargill. Dr. Scott explains to co-hosts Anne Chappelle, PhD, and David Faulkner, PhD, how all sweeteners must be able to replace multiple properties inherit in sugar, such as taste, nutritional content, and binding properties.
About the Guest
Corey Scott, PhD, is a Principal Nutrition Scientist with Cargill in Minneapolis, Minnesota, where he leads global nutritional research on sweeteners and carbohydrates. Prior to this role, he was Global Nutrition Manager for Lipid Nutrition BV in the Netherlands, focusing on clinical research involving novel lipids for early life nutrition, weight management, and diabetes. Dr. Scott has also worked for General Mills in Golden Valley, Minnesota, as a nutrition scientist at The Bell Institute of Health and Nutrition. He currently serves as a steering team member and work package leader for Project SWEET (a five-year EU Consortium project evaluating sweeteners). He is the Chair of the Institute for the Advancement of Food and Nutrition Sciences Low- and Non-caloric Sweetener Committee, Chair of the North Carolina Agricultural and Life Sciences at North Carolina State University Technical Advisory and Finance Committee, and an industry advisor for the University and Industry Consortium/Foundation for Food and Agriculture Research Sally Rockey Fellowship. Dr. Scott holds a doctorate degree in food science and nutrition from Ohio State University, a master’s degree in chemistry from North Carolina A&T State University, and a bachelor’s degree in chemistry from the University of North Carolina at Chapel Hill.
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