Jane V. Leland, Ph.D.

Dr. Leland is an internationally recognized food scientist who leads groundbreaking research for the global businesses of Kraft Foods, where she has worked for 25 years.  She spearheads sizable research partnerships to expand the boundaries of what is scientifically known and technologically possible to support Kraft’s vision: “Helping people around the world eat and live better.” She currently leads groundbreaking scientific discoveries in the molecular mechanisms and chemosensory perception of taste to enable dramatic reductions in sodium and sugar beyond what is possible today. By unlocking the secrets of taste and developing technological breakthroughs, Jane and her teams translate scientific insights into great tasting and truly healthier food products.

 Jane received the 2011 Technology Leadership Award, the top internal recognition for technical work given at Kraft. She has organized and led international research symposia and served as chair of the 3,000-member Agricultural and Food Chemistry Division of the American Chemical Society. She has authored journal publications, invited articles and book chapters; edited two books; and is an inventor on six patents/applications. Jane graduated from Cornell University with a Bachelor of Science degree in food science and earned a Ph.D. from the University of Minnesota in flavor and food chemistry.

An active participant in the United Nations Volunteers Program, she lent her expertise in Madagascar to help grow economic viability for a local food company by resolving quality issues and expanding their product portfolio. She is currently advising a sustainability mission in Rwanda to help save children from acute malnutrition while building local capability and creating local jobs.

Outside of work, she enjoys cultivating her interest in music and has been involved in the Chamber Music Society of the North Shore, the International Music Foundation, the Lyric Opera of Chicago, and the Chicago Symphony Orchestra.