Heribert Watzke
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Heribert Watzke set up the department of food material science at Nestlé in Switzerland pulling together many disciplines including chemistry nutrition and neuroscience in pursuit of ever better foods.
Watzke's background is in chemistry -- in the mid-'80s he was part of a groundbreaking team at Syracuse working on splitting water into hydrogen and oxygen to create alternative energy -- before moving to materials science.At Nestlé's lab Watzke focuses on the most basic form of human energy: the chemistry of food.
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