North Carolina Food Processing Innovation Center
Bill Aimutis recently served as a research fellow and global director of external innovation for Cargill, Inc. Before that, he held R&D positions at Land O’Lakes, Kerry Ingredients, Protein Technology and Chr. Hansen’s Laboratory.
He also holds an adjunct associate professor position at Purdue University where he has lectured on milk protein chemistry and functionality, new product development and food forensic analysis.
Aimutis has been a member of the Institute of Food Technologists since 1976 and was qualified as a Certified Food Scientist in 2013. He is also a Fellow of the American Dairy Science Association where he served on their board of directors and also was treasurer. He has published many papers in refereed and trade journals, written several book chapters, presented numerous abstracts, edited a book and been an invited speaker to technical meetings worldwide.
An Indiana native, Bill received a Bachelor of Science degree in Food Science at Purdue University and graduate degrees from Virginia Polytechnic Institute and State University in the Food Science Department.
Bill has held several research and operations leadership and management positions in his career. Bill is a Fellow of the American Dairy Science Association, and a Distinguished Agricultural Alumnus from both Purdue University and Virginia Tech. Additionally, he was awarded an Outstanding Food Science Award from the Food Science Department at Purdue University.
Aimutis has been invited to speak at numerous meetings about innovation and investments in the agriculture and food industries. Aimutis also serves on industry advisory committees for Agricultural Engineering (Penn State University), Food Science (Virginia Tech University), the Agriculture Innovation Forum (Larta), and the University of Illinois’ Integrated Bioprocessing Research Laboratory.