John Fannon PhD, Vice President Technical Services
A resident of St. Louis, MO, John has more than 20 years experience in the Food Service industry. His career began with National Starch as their R&D Project Manager and continued at Penford Foods as their Director of Commercialization and Research. John went on to Solae (DuPont subsidiary) as their Research Director and, after leaving Solae, John started J.P. Technologies where he acted as a consultant throughout the U.S. and abroad advising on carbohydrate projects. John received his Ph.D. in Food Science from Purdue University in 1991. His research dissertation was titled “Corn Starch Structure, Behavior and Reactivity.” He joined ABI in 2007.
Mostafa Galal PhD, Director of Dairy Research
Mostafa has over 30 years of experience in the food and dairy industry. With an M.S. in Dairy Manufacturing and PhD in Food Science from the University of Georgia, he began his career with Borden Foods as a senior project leader. He has worked as Director of Research & Development for Sargento Food, Con Agra and Dairy Farmers of America. He has a strong background in processed and imitation cheese, natural cheese and cultured dairy products. Mostafa has been involved with the development and marketing of many products from prototype concept to introduction.
Chandrani Atapattu PhD, Senior Food Scientist
Dr. Chandrani Atapattu, Senior Food Scientist at Allied Blending and Ingredients, is a resident of St Louis, Missouri. Chandrani started her career working for the food industry after graduating from the State University of USSR with an MSc degree in Food Process Engineering. Since then she obtained a Masters in Food Technology from Massey University in New Zealand, a Masters in Food Science with a major in Food Processing from the University of Alberta, Canada, and her Doctorate in Food Science with a major in Food chemistry from the University of Guelph, Canada in 1997. Her expertise covers the areas of protein chemistry, dairy, and confectionery products. Chandrani has worked for the food industry in Sri Lanka, the United Kingdom and the USA with Land O’Lakes in Arden Hills, MN as a Senior Scientist, International Multifoods as a Senior Food Scientist, Protient as Director of Quality, and Dairy Management as their Director of Ingredient Technology. Chandrani joined Allied Blending and Ingredients in 2011.
Feliciano Bejosano PhD, Food Scientist
Feliciano (Sonny) Bejosano obtained his PhD degree in Cereal Chemistry from the University of Hong Kong. His dissertation was on “Chemistry and Utilization of Amaranthus and Buckwheat Proteins.” In 1999, he joined the Cereal Quality Laboratory at Texas A& M University as a Research Associate. He worked on cereal biochemistry and processing research and published a number of scientific journal articles. Sonny joined ABI in 2006 as Food Scientist. He is based in our Bell facility and oversees the company’s Tortilla Innovation Center where he continuously develops and improves tortilla formulations for their functional and nutritional quality.
Kent Anderson, Food Scientist
Kent Anderson has been a Senior Food Scientist at Allied Blending & Ingredients since 2007. He has more than 30 years of experience in the food industry with companies such as Kellogg, Anheuser Busch, Tate & Lyle, Safeway and Lance, Inc. Kent specializes in bakery and starch related products and has worked with fillings, toaster pastries, cookies, cakes, breads, donuts, icings, coatings, low fat and low calorie foods, ice cream, cheese analogs, laundry starches and cereals. Kent has a degree in Bakery Science from Kansas State University.
