GENERAL ORGANISATION

  Members of the Executive Board

• P. Bulcke
  
  • F. Castañer
  • W. Bauer
  • F. van Dijk
  • L. Cantarell
  • J. Lopez
  • J. J. Harris
  • R.T. Laube
  • J. Singh
  • L. Freixe
  • M. Caira
  • D.P. Frick

Nestlé Research Center

Research at the NRC encompasses the sensory and nutritional value of products along with consumer behavior, nutrition needs and social desires for foods and beverages A diverse selection of scientific disciplines is necessary for a global approach to nutrition research.

The scientific departments currently at NRC include:

• BioAnalytical Science
• Food Science
• Food and Consumer Interaction
• Nutrition and Health
• Pet Basic Research
• Quality and Safety Science
• Scientific and Nutrition Support

Research concepts from NRC are transformed into product applications and processes through Nestlé’s international network of Product Technology Centers (PTCs) and R&D Centers.

Product Technology Centers exist for each specific product category including:

• Dairy,
• Coffee & Beverages,
• Chocolate, Confectionery & Biscuits,
• Ice Cream;
• Prepared Dishes & Culinary products;
• Petcare and Food Services;
• also direct programs for product innovation and packaging.