Bill Aimutis is Co-Director/Chief Operating Officer of the Bezos Center for Sustainable Protein at North Carolina State University. Bill had held leadership roles in his career at NC Food Innovation Lab, Cargill, Land O’Lakes, Kerry Ingredients, and other multi-national companies. Bill received a Bachelor of Science degree in Food Science at Purdue University and graduate degrees from Virginia Polytechnic Institute and State University in the Food Science Department. Bill is a Certified Food Scientist, Fellow of the American Dairy Science Association and the Institute of Food Technologists, and a Distinguished Agricultural Alumnus from both Purdue University and Virginia Tech. Additionally, he was awarded an Outstanding Food Science Award from the Food Science Department at Purdue University, and the Ronald O. Ball Lectureship Award from the University of Alberta. Aimutis has served on several industry and university advisory committees and continues to be active on several corporate scientific advisory and managing boards.