Professional of the Year for 2010 in Food Science and Engineering: Rosemarie B. Campbell, Ph.D.

	Rosemarie B. Campbell, Ph.D.
Industry	Food
Title	Director of Research & Development
Expertise	Product and Process development, Patisserie, clinical scientific research; Accredited Chemist; Master Baker; Research and Development, Budget Responsibility £100m, for a major food company: Identified and initiated new product development items with revenue of £241.8M
Current Organization	Highland Baking
Type of Organization	Manufacturing
Major Product	Food Service Specialty Breads and Rolls, Artisan breads
Area of Distribution	National/International
University/Degree	Ph.D., Food Science, Food Engineering; M.S., Food Science, University of Ashford; Five Master Baking Certifications
Born	February 9, 1949, County Galway, Ireland
Published Works	Hold two patents relative to food science inventions
Affiliations	Fellow, Institute of British Bakers; American Institute of Bakers; American Society of Baking; Swiss, British and German Master Guilds
Hobbies & Sports	Music, animals, movies, reading
Work History	Held many executive positions throughout career including Operations, Quality Assurance and Research & Development
Children	2 Children
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