BILL AIMUTIS TITLE: Co-director, Bezos Center for Sustainable Protein, NC State A F EDUCATION: BS in Food Science, Purdue University; Ph.D., Food Science and Technology, Virginia Tech CAREER JOURNEY: 17 years at Cargill in food research and “external innovation.” Executive director of the North Carolina Food Innovation Lab in Kannapolis, NC, beginning 2018. Co-director and COO, Bezos Center for Sustainable Protein at NC State, beginning May 2024. AND WHILE HE WAS AT IT: Nearing two dozen patents in the U.S. Received the Distinguished Agriculture Alumni Award from Purdue in 2002. Is a Fellow of the Institute of Food Technologists
Alt-Meat August 2025: Page 30
