David H. Hahn has been named director of technical and business development at Northern Crops Institute. Hahn has more than 30 years of experience in research, manufacturing, product development and technical support at several American food companies.
“I am delighted to announce the hiring of Dr. Hahn as NCI’s director of technical and business development,” said Mark Weber, the institute’s director. “His long experience in the private sector will provide invaluable expertise to our programs. He will also be able to provide excellent mentoring to our team of food and cereal scientists, while working closely with the NDSU faculty and scientists.”
Hahn’s professional experience centers on bakery, pasta, tortillas, mixes, confectionery, sauces, milk beverages and pudding products. He has been instrumental in introducing many new food products, including Nature’s Own Brand 100 percent Whole Grain Bread and Sandwich Rounds, Healthy Harvest Pasta and Ronzoni Smart Taste Pasta. While leading teams in the new product development process, he has provided technical support for manufacturing, troubleshooting, process optimization, cost reduction and ingredient development/optimization.
“I am excited to join NCI,” Hahn said. “I was a member of the NCI pasta course faculty for 10 years, and I experienced how committed NCI is in developing and improving their training programs. I have always enjoyed the hospitality and work ethic of the NCI employees, and I believe NCI has many opportunities to expand product development, service and training to support all the crops grown in the northern region.”
Hahn began his career with Hershey Foods Corp. where he worked in product development from 1984 to 1994. He was a senior staff scientist from 1994 to 1999 for the Pasta and Grocery Group of Hershey Foods. In 1999, New World Pasta Co. purchased Hershey Pasta Group, and Hahn became director of research and technical service for New World Pasta until 2008. He served as vice president of research and development product innovation for Flower’s Foods, where he was responsible for thei new product program from June 2008 to January 2011. Most recently, he worked as a consultant for Doherty Food Advisory, Thomasville, Ga.
Hahn is president of the American Association of Cereal Chemists. He also is a member of the Institute of Food Technologists and American Society of Baking. Hahn earned his master’s and doctoral degrees in food science from Texas A&M University, College Station.
He will begin his new duties on March 6.
NDSU is recognized as one of the nation's top 108 public and private universities by the Carnegie Commission on Higher Education.