Michael Wagner has joined BI Nutraceuticals as a Food Science Engineer. In this role, he will assist in providing solutions for complex functional food formulation challenges faced by BI’s customers and help support the company’s continued expansion in the food and beverage industry.
Wagner comes to BI with a PhD from the Department of Food Science at Cornell University. His research focused on the application of supercritical carbon dioxide in food systems including extraction, encapsulation, enzyme inactivation and extrusion. He has authored several published studies and has one patent application. Wagner received his BSc from Cornell University in Food Science in 2009 and previously held a product development internship with Reckitt Benckiser.
