Adam Croissant
About Adam Croissant
Adam Croissant serves as the Senior Director of Research and Development at Chobani, where he has worked since 2013. He holds a PhD and MS in Food Science from North Carolina State University and a BS in Biochemistry from the University of Illinois Urbana-Champaign.
Work at Chobani
Adam Croissant has served as the Senior Director of Research and Development at Chobani since 2013. In this role, he oversees various research initiatives aimed at enhancing product development and innovation. His leadership contributes to the company's commitment to quality and sustainability in the dairy industry. Croissant's extensive background in food science and biochemistry supports his efforts in advancing Chobani's product offerings.
Previous Experience at Irish Dairy Board
Before joining Chobani, Adam Croissant worked as a Research and Development Executive at the Irish Dairy Board from 2011 to 2012. During his tenure in Moorepark, Fermoy, Co. Cork, Ireland, he focused on developing innovative dairy products and processes. This experience laid the groundwork for his subsequent roles in the dairy sector.
Education and Expertise
Adam Croissant holds a Bachelor of Science in Biochemistry from the University of Illinois Urbana-Champaign, obtained between 1999 and 2002. He furthered his education at North Carolina State University, where he earned both a Master of Science and a PhD in Food Science, completing his studies from 2003 to 2010. His academic background provides a strong foundation for his research in dairy science and product development.
Research and Development Contributions
Throughout his career, Adam Croissant has made significant contributions to research and development in the dairy industry. He developed a pilot-scale process for producing whey protein ingredients, which has been integral to various MS and PhD projects. His expertise includes advanced instrumental flavor analysis techniques, enhancing the understanding of dairy product sensory characteristics.
Military Background
Prior to his career in food science, Adam Croissant served as a Chemical Officer in the US Army from 1999 to 2005, achieving the rank of First Lieutenant. This experience provided him with valuable skills in leadership and technical analysis, which he has applied in his subsequent roles in research and development.