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Hamed Faridi

Chief Science Office, McCormick

A renowned food industry leader, Dr. Faridi heads a global team of 500+ scientists responsible for thought leadership, scientific research, product development, Health & Wellness, and sustainability to support the global businesses of the world’s largest flavor company -- McCormick and Company, Inc. Dr. Faridi is the voice of science for McCormick & Company and advises the company’s CEO, and senior executives on strategic corporate initiatives such as technology investment and potential M&As and serves on several business councils.  

Under his leadership, McCormick’s R&D program has been transformed and is rated by investors and global customers as one of the most innovative in the industry. Morningstar, a respected leader in investment research, wrote, “Under Hamed Faridi, McCormick’s research labs have become the best in the industry, in our opinion.”  Bear Stearns reported “For McCormick, perhaps the most sustainable growth driver beyond even acquisition and marketing is R&D”. His science-based approach to “Flavorful Healthy Eating” is recognized as a groundbreaking platform for improving public health. His vision led to the formation of the McCormick Science Institute (MSI) in 2006 as a research-driven organization to advance scientific understanding of the potential health benefits of culinary spices and herbs. This research prompted a close partnership with USDA, HHS and the White House to help in implementation of the 2015-2020 Dietary Guidelines for Americans. He was also featured on the cover of the December 2015 Packaging World magazine, an issue which recognizes McCormick as one of the most innovative Packaging R&D organizations in the industry.

 

In 2013, in partnership with IBM, he initiated the creation of an AI platform for food and flavor product development with the potential to change the course of the industry and enhance the universal eating experience of consumers around the world by tapping in on over 40 years of sensory, culinary, chemistry and scientific data collected by McCormick R&D scientists in 14 countries.

 

He has published six books and dozens of scientific articles in food science and technology and has been a guest lecturer at conferences and research institutions in 22 countries. He has also served on several boards of professional and trade associations in the U.S. and Europe. He was elected and served as president of the American Association of Cereal Chemists (AACCI) and the Flavor & Extract Manufacturers Association (FEMA).

In addition, he has served on Advisory Councils of food science departments for four major universities. He is the recipient of numerous awards and was honored as a Fellow by the Institute of Food Technologists (IFT) in 2010 and the AACCI in 2011.  He is the recipient of Kansas State University 2013 Outstanding Alumni Award. In 2015, he received the Flavor Industry’s most coveted Richard L. Hall Distinguished Service Award for “his significant and lasting contributions to the flavor industry”. He received the 2016 Ellis Island Medal of Honor, given to “Americans in recognition for accomplishments in their field and inspired service to the nation”.  On September of 2017 he received the Ohio State University’s Harris Award for his lifetime of dedication to excellence in food science. Dr. Faridi received the Upwardly Global 2017 Outstanding Leadership Award that recognizes individuals who have advanced the promise of an interdependent world and global economy by championing immigrants and refugees.

 Dr. Faridi is on the Board of Trustees at Maryland University of Integrative Health (MUIH) in Laurel, MD, and has served on the Board of Directors of the St. Joseph Medical Center in Towson, Maryland (2005-12).

Prior to joining McCormick & Company in 1997, Dr. Faridi served on the faculty of Washington State University (1979-1983) and held R&D executive positions at Nabisco Food Group from 1983 to 1997 where he received several awards for innovation and business impact.   Dr. Faridi received his MS (1973) and Ph.D. (1975) both in food science from Kansas State University, and an MBA from Fairleigh Dickinson University (1987). He is a Certified Food Scientist (CFS).