ELIZABETH SLOAN

THIS SPEAKER'S SET FEE PLACES HIM/HER WITHIN THE RANGE OF:

$7,500 and under
 
TRAVELS FROM: California

VIDEOS:

Categories

Customer Service | Sales | Food and Wine | Media

Biography

A. Elizabeth Sloan, Ph.D. is the President of Sloan Trends, Inc., a San Diego-based consulting firm that offers modern food, food service and nutritional supplement marketers, trend-tracking and predictions, strategic counsel, and business-building ideas for today's and tomorrow's marketplace. She is also the Consumer and Product Trends Columnist and a Contributing Editor to Food Technology magazine, the North American marketing columnist for Functional Foods & Nutraceuticals magazine and a regular columnist for the culinary publication Flavor & The Menu.

As Editor-in-Chief of McCall's magazine, Dr. Sloan was responsible for the planning, direction and production of its editorial pages. McCall's, which has been published for 116 years, is the oldest women's magazine in the United States and has a monthly readership of nearly 18 million women.

Prior to being named Editor-in-Chief of McCall's in November 1985, Dr. Sloan served as Director of the Good Housekeeping Institute. While at Good Housekeeping, she managed the Institute laboratories that reviewed consumer products submitted for the Good Housekeeping Seal. These areas included beauty and cosmetics; food; over-the-counter drugs and personal products; home care products; appliances; nutrition, diet and fitness products; and engineering/home improvement systems. She also served as editorial director of the service pages of Good Housekeeping magazine.

Dr. Sloan served as Senior Vice President and International Director of Food and Nutrition for Hill and Knowlton, Inc. Her responsibilities included: Strategic counseling, marketing communications programs and ascertaining competitive advantage for leading food and nutrition clients. Dr. Sloan received two John W. Hill Awards for excellence in public relations. The first award was for the Kraft General Foods Fat-Free Communications program, and the second was for the Wendy's International Inc., R.D. Thomas platform.

Before moving to New York, Dr. Sloan served as Editor-in-Chief of the international food trade publication, Cereal Foods World and of the technical journal, Cereal Chemistry. She was also concurrently the first scientific director of the American Association of Cereal Chemists (AACC). Prior to joining AACC, she was Manager of Nutrition Communications and Technical Services for General Mills, Inc., where she created their monthly nutrition newsletter for health professionals, Contemporary Nutrition, and its legislative editions, Capitol Commentaries and Nutrition Policy Issues co-authored with former FDA counsel, Peter Barton Hutt.

Dr. Sloan has co-authored two college textbooks on nutrition. She has written more than 150 articles on consumer trends and marketing as well as dozens of consumer brochures, technical columns, and scientific journal articles.

From January 1991 until May 1992, Dr. Sloan served as Marketing Columnist for Food Business and International Columnist. She has also served as a Contributing Editor to Food Engineering, Processed Prepared Foods, Food Product Development, and others.

Dr. Sloan has appeared on numerous radio and television programs, including The Today Show, Good Morning America, and CBS and NBC newscasts. She has given over 100 presentations before major audiences in the United States.

Dr. Sloan is a former National Scientific Lecturer for the Institute of Food Technologists and served as national President of its nutrition division. She served on committees of 34 associations and scientific societies including the American Medical Association, the American Dental Association, the American Dietetic Association and the Institute of Food Technologists. She has also served on five government, four corporate, and sixteen university boards and committees.

A. Elizabeth Sloan holds a Ph.D. in Food Science and Nutrition with a minor in Mass Communications from the University of Minnesota and a Bachelors degree in food technology from Rutgers University.

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