Sarah Smith-Simpson is currently a Principal Scientist in the Quality team for Nestle Nutrition. In her current role, she is responsible for helping guide the development of innovative products and services that assist parents with safe and successful mealtimes where all children eat foods that meet their nutritional needs and encourage the development of feeding skills. More recently she has expanded her role to provide guidance for all Nestle human food categories regarding physical safety risk mitigation.

In addition to guiding safe product and package design Sarah is dedicated to advancing the scientific research in the area of food textures and acceptance in babies and children. Sarah holds a PhD degree from Rutgers University in Food Science, an MS degree in Food Science from Michigan State University, and a BS degree also from Michigan State University in Nutritional Sciences. Sarah is an adjunct faculty member at Washington State University’s Food Science Dept. and volunteers with Feeding Matters and the International Association of Food Protection.

Personally she spends time volunteering with local high school sports teams and marching band to support her two children, Will and Grace.

DISCLOSURES
Financial: None
Non-financial: International Association of Food Protection Welcome Committee.