Corey Scott is a Principal Nutrition Scientist with Cargill in Minneapolis, Minnesota where he leads global research on the health effects of carbohydrates, sugar alcohols and sweeteners. Prior to this role, Corey was Global Nutrition Manager for Lipid Nutrition B.V., in The Netherlands focusing on clinical research involving novel lipids for early life nutrition, weight management and diabetes. Corey has also worked for General Mills in Golden Valley, Minnesota as a nutrition scientist in The Bell Institute of Health and Nutrition. He holds a Doctorate degree in Food Science and Nutrition from The Ohio State University, a Master’s degree in Chemistry from North Carolina A&T State University and a Bachelor’s degree in Chemistry from The University of North Carolina at Chapel Hill.