Bill Aimutis

Biography

Bill Aimutis is Executive Director for the North Carolina Food Innovation Lab managed by North Carolina State University on the North Carolina Research Campus in Kannapolis. Bill’s team works with entrepreneurial and multi-national companies on plant-based food product development and scale-up in a pilot plant. Prior to his current position, Aimutis was a Research Fellow and Global Director of External Innovation for Cargill, Inc. Bill retired from Cargill in September 2018. Bill received a Bachelor of Science degree in Food Science at Purdue University and graduate degrees from Virginia Polytechnic Institute and State University in the Food Science Department. Bill has held several research and operations leadership and management positions in his career. Bill is a Certified Food Scientist, Fellow of the American Dairy Science Association and the Institute of Food Technologists, and a Distinguished Agricultural Alumnus from both Purdue University and Virginia Tech. Additionally, he was awarded an Outstanding Food Science Award from the Food Science Department at Purdue University, and the Ronald O. Ball Lectureship Award from the University of Alberta. Bill is listed as an inventor on 10 international patents, and has others pending. Aimutis serves on the Cabarrus Entrepreneurship Council, several industry advisory committees, and corporate scientific advisory/managing boards.