Dr. Robert J. Vander Zanden, Spherix Incorporated Board Member since 2004, having served in two Vice President positions with Kraft Foods International, brings a long and distinguished career in technical and business aspects of the food science industry to Spherix. Dr. Vander Zanden holds a Ph.D. in Food Science from Kansas State University, and an M.S. and B.S. in Chemistry, the latter from the University of Wisconsin - Platteville, where he was named a Distinguished Alum in 2002. In his career that spans more than 30 years, he has been with ITT Baking Company as a Product Development Scientist; with Ralston Purina as Manager of Dietary Foods R&D; with Keebler as Group Director, Product and Process Development; and with Grupo Gamesa, a Frito-Lay Company, as Vice President, Technology. His focus on achieving product and process innovation through training, team building, and creating positive working environments has resulted in his being recognized with many awards for product and packaging innovation. Dr. Vander Zanden retired from Kraft Foods in 2004. Currently, he is adjunct assistant professor and lecturer in the Department of Food, Science, and Human Nutrition at Clemson University. He is not now, nor has he been for the past five years, a director of a public company other than Spherix.
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