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Roger Clemens: A Face for Food Science

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Roger Clemens: A Face for Food Science

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March 29, 2016

Five words or less(NewsUSA) – Sponsored News – Roger Clemens is a scientist. He has a doctorate of public health in nutrition and biological chemistry and is an adjunct professor of pharmacology and pharmaceutical sciences at the USC School of Pharmacy’s International Center for Regulatory Science.

Throughout his career, Roger focused on foods and food technologies that could promote the health and development of infants and children. He has children and grandchildren of his own, with whom he shares stories and goes hiking. Roger has published more than 50 manuscripts in nutrition and food science, participated in more than 300 invited lectures around the world and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States and Canada. He’s also an accomplished cyclist. He was a member of the 2010 USDA Dietary Guidelines Advisory Committee and president of the Institute of Food Technologists and attends hockey games with his kids.

Roger has a family. Like other scientists, Roger has a vested interest in the safety of our food supply. He has dedicated his life to determining what foods are safe for us to eat and has taken it upon himself to teach us why.

Carrageenan is a food ingredient naturally derived from red seaweed. It has been used for centuries in food and has been consistently proven safe for consumption by scientists like Roger.

Roger knows that carrageenan is safe in our foods and drinks. He knows that carrageenan is safe for his children and his children’s children to consume. If he didn’t, Roger would be doing everything he could to stop carrageenan from being used. Roger has researched the science, reviewed the technical studies at enormous length and, based on high-quality evidence, is convinced that carrageenan is of no concern to the safety of our food supply.

There is absolutely no reason why a father would promote eating an unsafe food ingredient. Roger has the expertise and ability to help make changes to the ingredients in our foods and he is a proponent of carrageenan.

When we begin to question food research, we should think about scientists like Roger, who prove that you can be both a scientist and a family man. Because for him, and others like him, agendas don’t drive scientific opinion; integrity does.

To learn more about Roger, carrageenan and the science behind our food, please visit www.FoodScienceMatters.com.

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