Dr. Medcalf is Vice President of Research for Kraft General Foods, Glenview, Illinois. He coordinates Kraft's worldwide programs in basic science, process, and packaging research. He directs Kraft's research division which includes laboratories for research in analytical chemistry, basic food chemistry, physical microbiology, and food safety. These efforts include support for current product and process development and the identifica-tion and development of new technological advances for future use byKraft General Foods. Dr. Medcalf is also the leader of a global technology Basic Science core team at Kraft General Foods. Dr. Medcalf has held academic appointments at North Dakota State University and was Professor and Head of the Chemistry Department at the University of Puget Sound. He served as Director of Product Development and Director of Food Science and Technology with Hershey Foods Corporation, and as Vice President of Basic Science for Kraft General Foods before assuming his current position. After the formation of Kraft General Foods in December 1988 ' Dr. Medcalf became responsible for coordinating activities in the company's six worldwide research centers. A major contri-bution of his was the development and introduction of reduced-fat and fat-and cholesterol-free versjons of cheeses, dressings, and mayonnaise. Dr. Medcalf has served as Associate Editor of Cereal Chemistry, and as Chairman of the Carbohydrate Division and National Program Committee of the Institute of Food Technologists. He is the author of more than 40 research papers and the holder of several patents. Dr. Medcalf is recognized worldwide for his expertise in starch and polysaccharide chemistry.