Damian Ashton is a master in Food Processing, Fermentation, and Pickling with a Master’s in Food Science and Technology. With more than 15 years of experience in food industry, he focuses on the development of new food preservation methods to increase quality, safety and sustainability. He has also researched in the areas of fermentation science at North Carolina State, the uses of microbes by man for food and beverage production and advanced pickling techniques. Dr. Ashton has been involved in production of lactic acid fermented products, fermentation of probiotic foods, and optimizing food preservation methods for shelf life by maintaining nutrient content in product as produced. Sustainable food processing has been one of his innovations — little waste and the most efficient production process. Aside from his work in research and industry, Ashton is also a passionate educator and consultant, working with professionals and food companies on enhancing their food processing knowledge and capability. He is the author of several peer reviewed articles and has presented his work at international meetings. Pledge to innovate Ashton is committed to innovation in food science and is as a leader in the future of food processing, fermentation and pickling through research, education and technology.