Dr. Wrick has over 25 years of experience working in the food industry or consulting to food, beverage, and nutritional products companies and their ingredient suppliers.

She has worked in or managed nutrition research and scientific affairs for Quaker Oats and M&M/Mars, and managed baby food product development for HJ Heinz. In addition, she worked in new ingredient discovery and managed health professional marketing to dietitians and cardiac rehabilitation specialists for McNeil Consumer Product’s initial Benecol® launch. For 10 years, Dr. Wrick served in Arthur D. Little’s Food Industry Practice and either participated in or managed client assignments that forecast the outlook for various specialty ingredients, medical nutritionals, and other nutritional products; evaluated the commercialization potential of new ingredient technologies and provided support in acquisition due diligence and technology and R&D management and planning. She has also designed and taught college level courses in nutrition and food science.

Dr. Wrick is the author of numerous publications on nutraceuticals and functional foods and food ingredient functionalities, outlook and trends. She has been an invited speaker in these areas as well as the emerging field of nutrigenomics.

She holds a B.S. (Honors) and Ph.D. in Nutrition and Food from Cornell University and an M.S. in Food Science and Nutrition from the University of Massachusetts.