Inspired by his deep commitment to food science and technology, Joseph Hildebrand, MS, CCS, pursued a career in food production and biochemistry. Hildebrand’s career demonstrates a profound dedication to improving food product development and sustainability. As an expert in the field, he focuses on creating forward-looking solutions that bring real change to the industry.
A Career Built on Curiosity and Problem-Solving
Hildebrand credits much of his success to his curiosity and love of learning. “You cannot grow without learning and meeting people,” he says. “These are the two things I enjoy the most.” He started his career by earning a biochemistry degree from North Carolina State University.
Hildebrand’s interest in fermentation science grew during his time at Pfizer, where he worked on vaccine development. However, his passion for food science led him to return to North Carolina State University, where he obtained a Master of Food Science in fermentation.
While studying, Hildebrand interned at PepsiCo. He worked on developing ready-to-drink products, including a partnership with Starbucks. This experience shaped his career in food science and helped him grow into his current role at the NC Food Innovation Lab.
Leadership at the NC Food Innovation Lab
Hildebrand has been the pilot plant manager at the NC Food Innovation Lab since 2020. In this role, he leads the facility’s operations, organizes trials, and ensures the production environment is ready for clients. He helped commission the lab and make it fully operational. “Being able to set up and commission the facility I’m in has been one of my proudest achievements,” he confirms.
Hildebrand enjoys working with clients, solving problems, and helping them develop their food products. His leadership continues to drive innovation at the lab.
Expertise in Product Development and Innovation
Hildebrand has played an important role in product development throughout his career. One of his top achievements was helping launch Pure Leaf Herbals, a hibiscus-based product at PepsiCo. Resulting from years of research and teamwork, this success helped establish him as a leader in food product innovation.
With his background in biochemistry and food science, Hildebrand brings a unique perspective to the food industry. He is dedicated to improving food production processes and has become involved in cellular agriculture, a fast-growing field focused on lab-grown meat and other sustainable food products. He describes the increasing interest in cellular agriculture, saying, “There’s a lot of interest and growth right now. We’re seeing a big shift from plant-based products to a focus on cellular agriculture.”
Looking to the Future
Hildebrand plans to keep growing his knowledge of food science while working toward a Master of Business Administration degree. He hopes to eventually become a director of research and development at a major food company, focusing on leading projects and teams. “I see myself transitioning into a leadership role, where I can lead projects and people, rather than being an individual contributor,” he says. His goal is to continue making a long-lasting impact on the future of food production.
