Protein is needed by the body to build and repair tissues. The tissues of the body are constantly undergoing breakdown and change, and new protein components are required on a continuous basis to resupply the repair process with building blocks known as amino acids to take the place of those that have been used up or excreted. The body needs enzymes for the initiation of the many chemical reactions in the body. Protein is the major component in the structure of many of these enzymes. Protein can also serve as an energy source if there is a lack of fats and carbohydrates in the diet.
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.