Katherine Ceschi, BSc

Katherine Ceschi is a dedicated Scientist for Taste Innovation at the Beloit Kerry Center. With a Bachelor of Science in Chemistry from UW-Whitewater, Katherine began her journey at Kerry as an intern in the Taste Innovation department six years ago. Her passion and expertise quickly made her an invaluable member of the team, leading to a full-time position at the end of her internship. Katherine plays a crucial role in researching and developing novel Differentiating Raw Materials (DRMs), commercializing new products, conducting sensory evaluations to evaluate Taste Innovation discoveries, and tackling End-Use Market (EUM) project challenges such as masking, mouthfeel, salt reduction, and sugar reduction in a variety of applications.