Rachel Cheatham, Phd Email & Phone Number

Greater Chicago Area

Rachel Cheatham, PhD, is a former commercial television producer turned nutritional biochemist turned PR professional prior to launching Foodscape Group, a nutrition marketing consultancy focused on helping companies conceptualize and market healthier products. Having worked as a Director at the International Food Information Council in Washington, DC followed by her role as Senior Vice President, Director of Nutrition Science Communications at Weber Shandwick, Rachel is adept at leveraging the sometimes disparate worlds of nutrition and health science on one hand, and product marketing and communications on the other. In addition, Rachel is an adjunct Professor of Food and Nutrition Marketing at Tufts University in Boston, MA where she completed her doctorate in nutritional biochemistry.

Rachel serves as adjunct assistant professor at Tufts University where she teaches online courses in food and nutrition marketing and communications as part of a certificate program.

Chicago

Rachel has served as a volunteer and professional member of IFT over many years. Roles have included being the chairperson for the Food Science Research Agenda Summit looking at the next decade of food science and technology, innovation awards juror, IFT 2012-2014 Wellness planning committee member, and Nutrition Committee Chair 2015-2016.

Research, write and create content which addresses how nutrition is playing a role in food product design. Recent articles include topics like sodium reduction and gluten-free formulation.

Greater Chicago Area

Worked as strategist for food, beverage and commodity clients to position science-based information on food and health in a credible and accurate manner. Designed and recommended integrated communications strategies across social and traditional media platforms with emphasis on B2B channels, influencer outreach and regulatory considerations. Work included food ingredient claims, comparative product portfolio analysis and positioning as well as issues management in areas like sodium, sweeteners and genetically modified organisms.

Greater Chicago Area

Worked with food clients in the social and digital media space to communicate their business objectives with both consumer and corporate audiences and influencers.

Broadly disseminated credible, science-based information to consumers in the areas of food, agriculture, nutrition and health. Conducted consumer research on attitudes towards diet, sustainability and related issues. Presented at national and international conferences. Monitored traditional and social media. Predicted attitudinal trends on diet and health.

Phd

Bachelors