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Corey E. Scott, PhD

Principal Nutrition Scientist
Cargill
Plymouth, Minnesota, United States

Corey Scott is a Principal Nutrition Scientist with Cargill in Minneapolis, Minnesota where he leads global nutritional research on sweeteners and carbohydrates. 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. He has also worked for General Mills in Golden Valley, Minnesota as a nutrition scientist in The Bell Institute of Health and Nutrition. Corey currently serves as a Steering Team member and Work Package leader for Project SWEET (a five-year EU Consortium project evaluating sweeteners), is the chair of the IAFNS low and non-caloric sweetener committee, committee chair of The North Carolina Agricultural and Life Sciences at North Carolina State University (NCALS) Technical Advisory and Finance committee chair, and an industry advisor for the UIC/FFAR Sally Rockey Fellowship. Corey 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.

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