Speaker Name: Sonia Han 

Research Scientist in Cargill's Core R&D group based in Minneapolis

Abstract of the talk: Everyone needs to eat. But how we choose to eat is shaped by many factors such as how we grew up, the availability of food where we live, and cost. Food science is a field that involves different disciplines including ingredient chemistry, academic research, and product design. This talk will explore how a career in food science showed Han the difference in how food is talked about from a research perspective versus a consumer perspective and the delicious discoveries she’s found along the way.  

Speaker Bio: Sonia Han is a Research Scientist in Cargill's Core R&D group based in Minneapolis. She received a B.A. in Biochemistry from the University of Northern Iowa. She was a part of the validation of the in vitro digestion platform that was developed internally at Cargill and today leads the experimental planning for that platform. While at Cargill she pursued a Masters degree in Food Science at the University of Minnesota focusing on plant protein extraction and functionality. Since then, she has been an active player in many of Cargill’s projects on alternative protein products. With a strong foundation in research and a passion for applying science to real-world challenges, she collaborates across teams to drive progress in plant-based ingredients in both food and industrial applications which has led to 3 U.S. patents.

At Cargill, Sonia values building connections with colleagues through participating in the Activities Committee planning events for Core R&D members in North America. She previously served as a facilitator for Cargill’s Unconscious Bias training when it was first launched. Outside of work, Sonia enjoys pursuing many different interests including foraging, baking, and traveling. If she isn’t currently on a trip, she’s likely researching her next one!