McCormick Scientist Milda Embuscado Recognized by Institute of Food Technologists

It’s safe to say Milda Embuscado is one of very few people in the world to have considered the exact size and shape of a single particle of powdered seasoning.

Her understanding of concepts such as the “sticky point,” another obscure bit of knowledge, lies behind many kinds of perfectly seasoned products. “Sticky point” is a scientific term for the temperature at which particles of powdered seasoning will adhere to their intended carrying surface and to each other – a pretty critical attribute, if you’ve ever marveled at the fact that the seasoning on your favorite chips doesn’t usually drop to the bottom of the bag.

As a Distinguished Scientist with McCormick’s Research & Development group, Milda works with the physical properties and the chemistry of ingredients to produce really good food. Engrossed in the details of her work, Milda didn’t think too much about the voice message she received from Christie Tarantino-Dean back in late February.

Tarantino-Dean is CEO of the Institute of Food Technologists (IFT), an international organization for professionals engaged in food science and technology. Although Tarantino-Dean had never personally called Milda before, the voicemail didn’t seem too out of the ordinary. Since 2009 Milda has served on the Nutraceuticals and Functional Foods Division of the IFT, and she figured her involvement with the organization might be the reason the CEO was trying to reach her.

When she called back, Milda learned that she had been selected as one of 12 members to join the ranks of IFT Fellows in 2019.

“Only 0.1 percent of the IFT membership is selected for fellowship,” says Milda. “It’s a big honor.”

It is, in fact, one of the highest honors a food scientist can receive in the world, granted by an organization of 17,000 members from more than 100 countries.

Milda quickly informed Hamed Faridi, chief science officer, himself an IFT Fellow elected in 2010. Only two other McCormick employees have earned this recognition since 1970. In addition to Milda and Hamed, Marianne Gillette was elected in 2008, and Richard Hall back in 1974.

The honor Milda received recognizes the lasting impact she has already had on the profession, but her work to support a safe, nutritious, and sustainable global food supply continues.

After the awards ceremony, which was held in June in New Orleans, Milda went right back to work on what she describes as one of the most interesting projects of her career: an initiative to further improve the quality of McCormick’s vanilla beans and extracts with Terry Tingley, CPD PD Director and Joshua Stull, Senior Engineer, Corporate R&D, Thibault Grenade and Donald Pratt, MGIL. Her expertise on this project, added to her long record of scientific contributions, is one of the many reasons McCormick continues to be at the forefront of flavor innovation.

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