Elizabeth D’Cunha supports the application of the culinary arts to product development across all Frito-Lay brands. She also supports key global initiatives by leading iCrave sessions for PepsiCo. As the developer of the tools and many processes and best practices for the iCrave process, Elizabeth has developed a Culinary Design course to teach other associates how to lead iCrave sessions.

Upon graduation in 2000, Elizabeth began her career with Frito-Lay as a sensory scientist. She has spent time working on seasoning development for which she earned a PepsiCo Chairman’s Award for her work on the Natural and Organic Product launch in 2003. She has also spent several years working on dips and premium snack foods prior to transferring to the Culinary Innovation Center in 2009. Elizabeth became a Research Chef’s Association Certified Culinary Scientist in 2010.

Elizabeth earned her Bachelor of Science in Food Science from the University of Illinois. Her Master of Science thesis topic was Cornstarch Containing Polyethylene used as a Food Package and she studied the effect of whey protein isolate addition on the mixing and baking properties of wheat flour for her PhD. Both degrees were granted from the University of Minnesota where she was heavily involved in student government and served for several years in executive capacities on the St. Paul Student Center’s Board of Governors. Elizabeth worked for Zata Vickers as a research scientist in the area of sensory specific satiety between her Master’s and PhD.