Margaret Bath is a top executive who will join EIT Food from The Kellogg Company where she spent the last 13 years of her professional career as Senior Vice President Corporate Research, Quality, Nutrition and Technology. She has over 30 years’ experience in leading positions in innovation and R&D in the food industry, working for Dreyer’s, Frito Lay and Kellogg’s. She received her degree in Experimental Foods from the University of Maryland, USA, and an Honorary Doctorate from the KU Leuven, Belgium. Read more
