Laurie Scanlin

Laurie Scanlin

Dr. Laurie Scanlin’s career spans over 20 years in food and beverage product development, taking concepts from research through full-scale commercialization for U.S. ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.

Affiliations and Expertise

Affiliate Professor, Colorado State University, Fort Collins, CO, USA