Blog

RSS

Yes, you could just eat chicken, beef, or pork as protein sources as part of your overall balanced diet, but that is limiting your choices and you may be adding an unwanted source of saturated fat. Eating is not just about proper nutrients; it is also about enjoyment, having a variety of food choices, culture and being satisfied with your food choices. Making whey protein as part of your varied diet just makes sense as whey is a high quality protein, low in fat, excellent choice for vegetarians and is easy to use in many drinks and recipes without cooking! 

Mary K. Schmidl, Ph.D.

Dr. Mary K. Schmidl has had a distinguished career as a scientist, research director, educator and leader to public and private agencies both in the US and around the world for more than 40 years. She received her Bachelor of Science degree from the University of California-Davis and a MS and PhD degree in Food Science and minors in biochemistry and human nutrition from Cornell University. She is the former Director of Research, Clinical Division of Novartis (Nestle, Inc.), which manufactures special dietary foods, weight management products, medical food products and medical devices.  Prior to her work with Nestle, Dr. Schmidl directed the Nutrition Research Department for AG Bayer and was involved with intravenous feeding systems and medical foods. She has commercialized more than 75 new products, authored or co-authored over 100 refereed research papers, magazine articles, patents, book chapters, books and is highly sought after as an international speaker. She is the co-author of the book: Essentials of Functional Foods

Dr. Schmidl has served on numerous Boards for governments, non-governmental organizations and the private sector including the Board of the Council of Scientific Society Presidents (CSSP), an organization representing 1.5 million scientists throughout the world, the International Union of Food Science and Technology (IUFoST) and is currently serving on the European Union’s Advisory Board for Food RisC Communication.  Dr. Schmidl received the Babcock Hart Award for Nutrition in1993 from the Institute of Food Technologists (IFT) and the Carl R. Fellers Award in 2012 for the honor, recognition and service she has brought to her profession.  In 1995 she received the Award of Distinction from the University of California-Davis and in 2008 the “Friendship Award” from the Chinese Institute of Food Science and Technology for the development of international relationships to foster global cooperation in food science and nutrition and holds a visiting professorship appointed at Jiangnan University in China. Mary has been elected a Fellow of IFT and served as its President in 2000-2001.  She was elected Fellow of IUFoST and the United Kingdom’s Institute of Food Science and Technology. In 2012 the University of Georgia has selected her to present the Woodroof Lectureship for on her leadership contributions and she is the new President of Phi Tau Sigma, The Honor Society of Food Science and Technology.  She currently is an Adjunct Professor in the Department of Food Science and Nutrition at the University of Minnesota where her focus is on obesity, functional foods, dietary supplements and their impact on global public health and wellness.