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PRESENTER BIOS (Continued)
PRASHANT INGLE, HERBALIFE
SPDS ALOIN WORKING GROUP
Prashant Ingle is a Quality Control Manager at Herbalife International of American Inc. His
main responsibilities are managing Herbalife quality control laboratory for testing and
disposition of raw materials and finished products. He is also part of the key team member
at Herbalife for Botanical Identification Program. He has rich experience in testing of Aloe
raw materials and finished products by HPLC and NMR for identification and quantitation of various Aloe maker
compounds and impurities. He has managed ISO 17025 Accreditation of Herbalife laboratories and is member
of
Life Sciences Advisory Committee (LSAC),Measurement Advisory Committee (MAC) and product Certification
Advisory Committee (PCAC)
of A2LA for ISO 17025 accreditation of laboratories.
He has more than 16 years of experience in various positions in quality control and quality assurance with Food,
Dietary Supplement, Pharmaceutical and Biotech companies. He has contributed toward method development and
setting up laboratories for Herbalife at various manufacturing locations. He has contributed to AHP monograph
development for Aloe as a reviewer from Herbalife team.
JOHN FINLEY, SCHOOL OF NUTRITION AND FOOD SCIENCE, LOUISIANA STATE
UNIVERSITY
SPDS FOLIN C WORKING GROUP
Dr. John Finley’s combination of academic, industrial, and government experience in
the area of nutritional food ingredients and consumer product formulations makes him
a recognized expert in the field of functional foods than enhance heath and wellness.
Dr. Finley’s research interests include low calorie ingredients, anti-inflammatory
compounds in the diet and modified lipids. Previously, Dr. Finley was the Chief
Technology Officer of A.M. Todd Co. Dr Finley came to A.M. Todd from Kraft Foods where he developed several
low calorie technologies and satiety enhancing products. At Monsanto he was the leader of the food science
program which was focused on delivery of intense sweeteners and reduced calorie ingredient development. He
also initiated a program to produce low calorie fats in engineered plants. At Nabisco Dr Finley assembled and led
the Fundamental Science program which resulted in multiple innovations and technologies to support the Nabisco
businesses. Dr. Finley has authored over 100 technical publications, edited eleven books and holds over 50
patents. Currently he is an associate editor for the Journal of Agricultural and Food Chemistry. Dr. Finley holds a
B.S. Degree in Chemistry from LeMoyne College and a Ph.D. in Biochemistry and Food Science from Cornell
University.