Terry Adams 

Assistant Vice President, Intellectual Asset Management, Nestle

Terry Adams is the Assistant Vice President for Intellectual Asset Management at Nestlé’s Head office located in Vevey, Switzerland. Mr. Adams has spent his entire career in the consumer products industry developing products in dozens of different product categories for countries all over the world. He began his professional career at the Procter and Gamble Corporation in Cincinnati, Ohio as a product researcher in the Soaps and Detergents Division. He became Group Leader in the Liquid Dish Detergent Division in 1991. In 1994, Mr. Adams joined the Dial Corporation (now a company of Henkel KGaA) in Scottsdale, Arizona where he became the Manager of Process Development for the Personal Care Division. He was later appointed Manager of International Technology Coordination covering all of Dial’s product categories. In 1998, Mr. Adams joined the Kimberly-Clark Corporation as a Research Manager for the Feminine Care Sector managing North American and International product development efforts. He joined Kimberly-Clark’s Child Care Sector in 2000 and in 2001 joined the Family Care Sector as the Global Interface Manager. Mr. Adams was later appointed the Senior Research Manager of the Global Intellectual Asset Management (GIAM) Team where he provided strategic coordination of Kimberly-Clark’s 3500 patent families and other global intellectual assets across a range of technologies. Mr. Adams joined Nestlé in July 2006 as head of the Technology Intellectual Property (TIP) function across a network across 28 technology centers in 10 countries. He now has responsibility for the operational and support functions of the Intellectual Asset Management department. Mr. Adams received his B.S. and M.S. degrees in chemical engineering from Howard University (Washington, D.C.). Mr. Adams was born in Pensacola and is married with two sons.

Kent Bennett
Venture Capital Investor, Bessemer Venture Partners
Kent Bennett joined Bessemer in 2008 and works out of our Cambridge office. Kent focuses on consumer product and service companies as well as companies building consumer-facing vertical software.
At Bessemer, Kent has led investments in several consumer companies including Blue Apron, Winc, and Renoviso, as well as consumer-facing vertical software companies Toast and Xtime (acquired by Cox.)  Kent has also been involved with several data-infrastructure investments including Endeca (acq. by Oracle), Streambase (acq. by TIBX), Vertica (acq. by HP), Hadapt, Verato, and Infinio Systems.
Prior to joining Bessemer, Kent was a creative executive for an entertainment-production company, where he developed and sold original material including a network television pilot and a feature film.  He began his career with Bain & Co., where he worked on projects in industries spanning IT, retail, consumer products, healthcare and biotech.
Kent holds an MBA from Harvard Business School, where he was a Baker Scholar, and a B.S. degree, summa cum laude, in systems engineering from the University of Virginia, where he was a Jefferson Scholar.

Tiffani Faison
Chef & Owner, Sweet Cheeks & Tiger Mama

Chef Tiffani Faison of Sweet Cheeks and Tiger Mama in Boston has made a name for herself nationwide for her dynamic personality, fierce work ethic and distinct ability to create restaurants that are warm, creative, and instantly loveable.
Tiffani began her career working under renowned chefs such as Daniel Boulud and Alain Ducasse. After placing runner up on the inaugural season of Bravo’s Top Chef, she worked in prestigious kitchens across the country before returning to Boston to become Executive Chef of Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three-star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.
Drawing inspiration from her love of Southern barbecue, Tiffani opened Sweet Cheeks Q in 2011. Sweet Cheeks became an instant hit and a critical favorite, repeatedly named “Boston’s Best Barbecue” by Boston magazine.
In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in Fenway. The seeds of Tiger Mama formed during Tiffani’s travels to Southeast Asia. “When done well, this is the most dynamic food in the world,” she says with her trademark intensity and passion. In its April 19, 2016 review The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you’ll “take to the grave” and hospitality that “feels generous and natural.” For all of her culinary achievements, Boston magazine awarded Tiffani as “Best Chef: General Excellence” in its July 2016 “Best of Boston” issue. In November 2016, the Boston Business Journal named Tiffani to its 2016 Power 50 list, “The Game Changers,” celebrating individuals from Boston’s multiple industries and professions who are making a difference in their business communities.
In 2017, Tiffani will open her third venture in Boston, Fool’s Errand. More details about the restaurant are forthcoming.
Outside of the kitchen, Tiffani has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as ELLE, People, Women’s Health and Food & Wine. Tiffani returned to compete on Top Chef All-Stars and Top Chef Duels and continues to be a visiting chef on many national and local broadcasts.
Tiffani lives in Jamaica Plain, MA with her wife and business partner Kelly Walsh and furry kids. She is a tireless advocate of LGBT human rights.


Freddie Martignetti

Principal, Highland Capital Partners

Freddie loves working with young entrepreneurs on out-of-the-box innovations.  Although he grew up and went to school in New England, his reach extends well beyond the Northeast.  His network in Boston and nationally is very strong, and he loves marshaling talent and resources for the benefit of his companies.  Freddie is on the lookout to work with companies that represent seismic shifts in the way we live our lives.

Freddie Martignetti joined Highland from Suffolk Equity Partners where he was a Co-Founder and General Partner.  Suffolk, based in Kendall Square, is a specialty fund focused on Seed and Series-A investments in technology-enabled consumer and enterprise software.  Suffolk is a co-investor with Highland Capital Partners in both Catalant and RapidSOS.  In addition to his board roles, Freddie is a mentor at Mass Challenge, TechStars Boston, and the Harvard Business School Rock Center for Entrepreneurship.

Freddie is a graduate of Harvard College and Harvard Business School.  He serves on the Phillips Andover Alumni Council, the Boston Ballet Board of Overseers, and the BUILDBoston Local Advisory Board.  Freddie has been an active participant in the Big Brother Big Sister Program of Massachusetts Bay since 2012, and loves going to Celtics games with his Little Brother of four years.


David Julian McClements

Professor, University of Massachusetts Amherst

David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom) in ultrasonic spectrometry.  He then did Post-Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). McClements is the sole author of three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015) and of “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), co-author of “Advances in Food Colloids” (1996) with Prof. Eric Dickinson, and co-editor of “Developments in Acoustics and Ultrasonics”, “Understanding and Controlling the Microstructure of Complex Foods”, “Designing Functional Foods”, “Oxidation in Foods and Beverages (Volumes 1 and 2)” and “Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals”.  In addition, he has published over 770 scientific articles in peer-reviewed journals (with an H-index of 84 on Web of Science, and >100 on Google Scholar), 12 patents, as well as numerous book chapters and conference proceedings.  Prof. McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements.  Dr. McClements is a fellow of the Royal Society of Chemistry, American Chemical Society (Agricultural and Food Division), and Institute of Food Technologists. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.  He has secured funding worth over $11.5 million as a PI or co-PI while working at UMASS.  He is the co-editor of Annual Reviews in Food Science and Technology, and a member of the editorial boards of a number of other journals.  He has organized numerous workshops, symposia, and international conferences in the field of food colloids, emulsions, and delivery systems.


Adam Melonas

CEO & Founder, Chew

Adam Melonas is the CEO and founder of Chew, a food innovation lab that redefines what is possible in the world of packaged food. Chew partners with companies all over the world to create game-changing products that are not only delicious, but also radically more nutritious than anything else is on the market, profitable, sustainable, and scalable.

Adam is a veteran of the culinary world where he has pushed the limits of experimental and progressive cuisine with restaurants in five countries. Armed with an eclectic background in food and culture, Adam left his native Australia at the age of 19 to become Executive Chef at Otto’s – a fine dining restaurant in London. From there, he went on to be Chef De Cuisine at the Shangri la Hotel in Dubai, Head Chef of Jade on 36 in Shanghai, Chef De Cuisine of Burj Al Arab in Dubai, and Culinary Director of the Lab at La Terraza del Casino (El Bulli Group) in Madrid.

Adam has developed, manufactured and launched hundreds of products across many international markets. He was Chief Innovation Officer and co-founder of Unreal Brands (Unjunked Candy). In addition, Adam developed and created multiple product categories for The Australian Chia Co. and formulated and manufactured concepts for IKEA.

In 2013, Adam founded Chew with the belief that in order to create lasting change, industry must lead the way. Three years later, the 30+ member Chew team has outgrown its original lab in Cambridge, Massachusetts and moved to the Fenway neighborhood of Boston in early 2017.

Simin Nikbin Meydani

Professor & Laboratory Director, Tufts University

Dr. Meydani is the lab director of the Nutrition and Immunology Lab at the Jean Mayer Human Nutrition Research Center on Aging at Tufts University (HNRCA), Professor of Nutrition and Immunology at the Friedman School of Nutrition Science and Policy[2] and the Tufts Sackler Graduate Program in Immunology.[3]

Meydani was born in Tehran, Iran and was educated at Hadaf High School in Tehran. She received her D.V.M. degree in Veterinary Medicine from University of Tehran in 1975, a master’s degree in Nutrition from Colorado State University in 1977 and a Doctor of Nutrition degree from Iowa State University in 1981. She was a Postdoctoral Research Fellow in Nutrition at the Harvard School of Public Health from 1981-1983 and then was appointed Senior Research Associate in the Department of Biology at Brandeis University from 1983-1984. She additionally earned a certificate in Molecular Immunology at the Marine Biological Laboratory, Woods Hole, MA in 1985.

In 1984, Meydani joined the Human Nutrition Research Center on Aging (HNRCA) at Tufts University as a Visiting Scientist. After 6 years of research positions there, she became Lab Director of the Nutritional Immunology Laboratory at the Center in 1990. She was also a Hedwig van Amerigen Executive Leadership fellow in the Academic Medicine Program at Drexel University College of Medicine in Philadelphia, PA in 2006.

Meydani was named the Vice Provost for research in September 2016.

Her scientific interests include nutrition, lifestyle and prevention of age-related diseases and disabilities with particular focus on immune and inflammatory diseases.



Stephen Moody
Director of the Combat Feeding Directorate, Natick Soldier Research

Stephen Moody became the director of the Combat Feeding Directorate, Natick Soldier Research, Development and Engineering Center in March, 2013. He leads a diverse team of professional scientists and engineers who are dedicated to the research, development, integration, testing, and engineering of combat rations, food service equipment, and combat feeding systems. His teams engage in research and engineering, to include high risk, high payoff science and technology, in support of the Army, Navy, Marine Corps, Air Force, Defense Logistics Agency, and NASA. This joint program addresses their combat feeding requirements and seeks to meet future needs through both technology push and capability pull. Stephen served in several previous leadership positions within the Combat Feeding Directorate, both in and out of uniform, since he arrived there in 1999. He was deployed to the Persian Gulf between July 2002 and August 2003 as the U.S. Army Central Command Food Safety Officer, and then returned to Natick. Stephen also brings experience from his work with the U.S. Agency for International Development from 2010 to 2012 as their Senior Advisor for Food Technology, and over 24 years of active duty service with the Army Veterinary Corps. He holds Bachelor of Science in Agriculture and Master of Science in Food Science degrees from Kansas State University. He is also a Senior Member of the American Society for Quality and attained their certification as a Certified Quality Auditor and Certified Quality Engineer. Mr. Moody was married to Lisa Jean McCarthy in 1979, and they have three daughters: Stephanie Moody, Mrs. Renee Cohen, and Mrs. Angela Sherwood. He is also the proud grandfather of three granddaughters and a grandson.