Aaron Rasmussen is the Head of Global Applications at Ohly Americas, where he has spent the past seven years providing strategic leadership for the company’s global applications team. In this role, he leads and develops an experienced technical team supporting the Taste and Texture, Human Health and Animal Health platforms, partnering closely with customers, sales, and R&D to drive innovation and commercial success. His teams at Ohly’s Culinary Innovation Centers in Westchester, Illinois and Hamburg, Germany, leverage Ohly’s broad toolbox of yeast specialty ingredients and culinary powders to create solutions to customer needs. Prior to Ohly, Aaron worked as a Corporate Chef at Bell Flavors & Fragrances, concepting emerging flavor trends and unique flavor solutions for a wide range of customers. He previously owned a catering business and worked at FONA International developing encapsulation technologies while completing his Master’s degree in Food Science at the University of Illinois, where his research focused on shelf-life studies, packaging innovation, and sensory analysis. In addition, exploring world flavors and cooking techniques; Aaron is passionate about food science education and has published in the Journal of Food Science Education, taught a mini-course at the national IFT Annual Meeting and currently serves on the RCA Student and Young Professionals Committee.