Dr. Sumana Chakrabarti-Bell, SCBM Consulting LLc, is a Physical Chemist (University of Minnesota, USA) and an independent contractor for the food industry. She is an Adjunct Assistant Professor at the Food Science Department, University of Minnesota. Previously, she worked as a Principal Scientist, Ardent Mills, USA; Research Director, Center for Grain Food Innovation (CSIRO/DAFWA/Curtin University), Australia. She has 30+years R&D experience in industry (Kraft, General Mills), and 25+ publications on foods in peer reviewed journals. She excels in multi-disciplinary research - joint publications on constitutive models for bread doughs (Veryst, USA), friction of foods at molecular levels (Physics, Univ of California San Diego), 3D visualization methods for doughs (Arizona State University) and percolation modeling of doughs and breads with Geoscientists (Australia and China). Her motto: "Imagination is more important than knowledge. For knowledge is limited, whereas imagination embraces the entire world, stimulating progress, giving birth to evolution." Albert Einstein