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Dr. George Baker joined IEH in 2020 as Vice President, Technical Services. He received both his B.S. and Ph.D. from the University of Florida in Food Science. His graduate studies included storage water activity in low moisture foods, flavor compound formation during peanut roasting, sensory analysis (consumer and trained quantitative descriptive analysis panels), and instrumental analysis of fats and oils. Dr. Baker researched edible fat and oils, off-flavor formation in foods, and sensory evaluation techniques for over 20 years as a university faculty member and in his previous roles as CEO of ABC Research Corporation. He continues to research these topics in his current role at IEH.

Dr. Baker was an Assistant Professor and Florida Sea Grant’s Seafood Specialist for several years and is certified to teach Seafood HACCP and Sanitation Control Procedures courses. Recently, he became the Division Chair for the Institute of Food Technologist’s Aquatic Food Products.

Dr. Baker also worked in food manufacturing as the Director of New Product Development and Director of Food Safety & Quality, with roles as the SQF Practitioner and PCQI for two food production facilities with multiple production lines. He was further involved in snack food stability evaluation related to moisture uptake, fat rancidity due to autooxidation, problems solving in production, and various updates to food safety programs.