University of Georgia

Mohan Rao, a food-industry leader with Frito-Lay, will deliver
the 2006 Woodroof Lecture April 13 at the University of Georgia
in Athens, Ga.

Rao will speak on “Ingredient Formulation for Success in the
Food Industry” at 2 p.m. in Masters Hall at the Georgia Center
for Continuing Education.

“Dr. Rao offers a unique perspective on the food industry,
having both academic and industry experience,” said Marilyn
Erickson, a professor at the University of Georgia Center for
Food Safety.

Rao was on the UGA faculty for 15 years. For more than 17
years, he has worked for PepsiCo. He is now a senior technical
professional in research and development at Frito-Lay, a
division of PepsiCo.

Each year a leader in food research, education, industry or
policy is invited to lecture in honor of the late J.G.
Woodroof. A pioneer in food science research, Woodroof began
his research in food science in 1929. He organized the food
science department at the Georgia Experiment Station around
1940.

Rao helped reform the way Frito-Lay makes such products as the
megaphone-shaped Doritos 3D’s and Ruffles 3D’s in North America
and low-cost tapioca pellet products in Asia. He has been
awarded eight patents and has written five book chapters and
more than 60 refereed publications.

The Woodroof Lecture is free and open to the public. Following
the lecture, a reception will be in the Georgia Center Atrium.
For more information, contact the UGA Department of Food
Science and Technology at (706) 542-2286.