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Frances Gilman, Ph.D. is listed as Innovation via Fermentation and other Microbiology Solutions at Kraft Heinz, based in Greater Chicago Area, United States. AeroLeads shows a work email signal at kraftheinzcompany.com, phone signal with area code 406, and a matched LinkedIn profile for Frances Gilman, Ph.D..
Frances Gilman, Ph.D. previously worked as Senior Manager, Research & Development - Next Generation Ingredients at Kraft Heinz and Principal Scientist, Technology Discovery & Development at Kraft Heinz. Frances Gilman, Ph.D. holds Doctor Of Philosophy (Phd), Microbiology, Microbial Ecology from University Of Montana.
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AeroLeads found 1 current-domain work email signal for Frances Gilman, Ph.D.. Compare company email patterns before reaching out.
Overall, I am driven by a desire to create solutions and products that are more sustainable than current options and leave our environment better off. Much of this has been fueled by my graduate work that took me to Greenland to study soil microbiomes and climate change. My academic work motivated me to pursue a career that would allow me to create products or processes that had a direct impact on the environment. I believe that microbes and the study microbiomes hold great potential in providing unique products and solutions to a variety of industries in many different facets. After my graduate work, I spent five years working in a senior leadership role within R&D and Business Development with Blue Marble Biomaterials in Missoula, MT. There I led a cross-functional team of chemists, engineers, and microbiologists to develop innovative solutions for creating a circular economy via green chemistry, biomimetic, and microbiology/fermentation pathways. Much of our work involved the valorization of side-stream material (waste) to generate natural and clean-label ingredients and products for the food, flavor, and personal care industries. After playing a key role in the acquisition of Blue Marble by Socati, a hemp extraction and hemp genetics company, I wanted to get back to my microbial roots. I then joined the TerraMax team as the Director of R&D where I led a team of microbiologists, molecular biologists, and chemists to optimize current biological products and develop new, defined microbial products that address problems in the agriculture industry. Terra Max core products included microbial inoculants for soybeans, corn, wheat, cover crops, and turf. These products target the enhancement of root growth, plant growth, and crop yield in both functional and economical ways for farmers. Leveraging the benefits of soil and plant associated microbes may offset some of the potentially harmful side effects of the overuse of chemical fertilizers, pesticides, fungicides, and other chemical biocides. After spending six years of my career in start-ups and small businesses, I am thrilled to now be a part of the extremely creative and innovative R&D team at Kraft Heinz. Here I lead internal research and external partnerships relating to innovative fermentation techniques that can be used in the non-animal-based protein space.
Listed skills include Microbiology, Molecular Biology, Research, Teaching, and 41 others.
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Chicago, Il, Us
Manage eight scientists on front-end innovation team, build research pipelines for oils and emulsions, functional ingredient systems, and emerging consumer digsites. Act as liaison between central R&D, business unit R&D, and marketing.
Chicago, Il, Us
Manage external partners and lead internal bioconversions and fermentation work focusing on clean label, sustainable, natural, and animal-alternative solutions for ingredient and product development.
Eagan, Minnesota, Us
Leading a team of microbiologists, molecular biologists, and chemists to enhance current technology and develop new, defined microbial products that address problems in the agriculture industry.
Missoula, Mt, Us
A start-up providing contract R&D for the food and personal care industries, routine manufacturing of rare reagents for the food and flavor industries, and manufacturing of industrial hemp extracts. Majority of work motivated by increase in demand for clean label, natural, and/or probiotic ingredients.Leader of the R&D, analytics, and regulatory & quality teams while assisting the build of an operations and production team for extracted products. Duties included managing up to 11 individuals, business strategy, bringing on new clients, client management, research, and proposal writing. Business strategy involved participation in negotiations of acquisition. Notable achievements included assisting in expanding work into the personal care industry, a new market for the company. Led the scale-up of a fermented ingredient line and a fermented probiotic beverage.
Missoula, Mt, Us
Duties included bringing on new clients, managing current clients, proposal writing, grant writing, training, and assisting in scaling up technology. Assisted in expanding work into the personal care industry, a new market for the company. Led the scale-up of a fermented ingredient line and a novel fermented beverage. Brought on ~1 million USD in contract-based work with CPG companies, flavor houses, and ingredient houses.
Missoula, Mt, Us
Lead Research and Development Microbiologist. Duties included managing, project planning, proposal writing, budget proposals, experimental design and set-up, training, and assisting the transition of bench-sized fermentations (~10L) to pilot scale (~20,000L). Projects focused on culturing algae, fungi, bacteria, and polycultures on a variety of side-streams to produce a range in marketable chemicals for the food and flavor industry. Many molecular and metagenomic techniques utilized such as 16S rRNA sequencing.
København K, Dk
Fieldwork on Disko Island, Greenland involved collection of permafrost samples and DNA extractions. RNA extractions and lab experiments were performed in Copenhagen. This work was highly collaborative and involved scientists from geochemistry, biogeochemistry, and microbiology disciplines.
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Elisenda Picola Brau
Colleague at Kraft HeinzAmsterdam Area, Netherlands
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Alex Moon
Colleague at Kraft HeinzChicago, Illinois, United States
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Frederic Kalb
Colleague at Kraft HeinzChicago, Illinois, United States
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Ben Weis
Colleague at Kraft HeinzIowa City-Cedar Rapids Area, United States
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Jan Slaby
Colleague at Kraft HeinzGreater Chicago Area, United States
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Melissa Christopherson, Mba
Colleague at Kraft HeinzMason City, Iowa, United States
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Pat Nestor
Colleague at Kraft HeinzNetherlands
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Prasanth (Prash) Akkapeddi
Colleague at Kraft HeinzLondon, England, United Kingdom
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Caitie Binnie
Colleague at Kraft HeinzGreater Chicago Area, United States
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Adam Sears
Colleague at Kraft HeinzGreater Columbia, Missouri Area, United States
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Quick answers generated from the profile data available on this page.
Frances Gilman, Ph.D. works for Kraft Heinz.
Frances Gilman, Ph.D. is listed as Innovation via Fermentation and other Microbiology Solutions at Kraft Heinz.
AeroLeads has found 1 work email signal at @kraftheinzcompany.com for Frances Gilman, Ph.D. at Kraft Heinz.
AeroLeads has found 1 phone signal(s) with area code 406 for Frances Gilman, Ph.D. at Kraft Heinz.
Frances Gilman, Ph.D. is based in Greater Chicago Area, United States while working with Kraft Heinz.
Frances Gilman, Ph.D. has worked for Kraft Heinz, Terramax, Inc., Blue Marble Biomaterials, University Of Copenhagen, and Geus.
Frances Gilman, Ph.D.'s colleagues at Kraft Heinz include Elisenda Picola Brau, Alex Moon, Frederic Kalb, Ben Weis, and Jan Slaby.
You can use AeroLeads to view verified contact signals for Frances Gilman, Ph.D. at Kraft Heinz, including work email, phone, and LinkedIn data when available.
Frances Gilman, Ph.D. holds Doctor Of Philosophy (Phd), Microbiology, Microbial Ecology from University Of Montana.
Frances Gilman, Ph.D. is listed with skills including Microbiology, Molecular Biology, Research, Teaching, Data Analysis, Biochemistry, Science, and Pcr.
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