At SGI he will be responsible for leading and directing all aspects of the company's product and commercial development efforts in the food and nutritional products program.
"We formed SGI with the belief that our powerful and proprietary technologies could be leveraged to develop products in a variety of industries," said J. Craig Venter, Ph.D., SGI CEO and founder. "SGI is poised to lead the way in creating unique food products and new systems for sustainably producing nutritional ingredients to help feed a growing world population. We have made progress in our internal food research and development program over the last 12 to 24 months and are eager now to tap into George's vast experience and expertise to take this program to the next level," said Dr. Venter.
Stagnitti is an innovative leader in the food industry. Most recently he has been an advisor to Efficas Medical Foods and Nutrition, LLC and Stolle Milk Biologics, Inc. where he led day to day strategic research and development for a variety of human, animal and milk protein nutritional products. At both companies he was also a key business development leader providing guidance to negotiate and structure multiple partnerships, acquisition, licensing and financing agreements. Prior to his consulting work Stagnitti was a Vice President at Efficas, Inc.
Since he began his career in 1982, Stagnitti has held positions of increasing responsibility and leadership at some of the largest and most important food ingredient, flavor and nutritional product companies. Highlights include: Director, Food and Beverage Product Development and Applications at OmegaTech, Inc. from 2000 to 2002, and then with Martek Biosciences Corporation from 2002 until 2004 following the acquisition of OmegaTech, Inc. by Martek.; Director of Strategic Business Unit Flavors for North America at Danisco Cultor Ingredients from 1999-2000; Director, CFS Technical Service at Cultor Food Science from 1996 to 1999; Director, Food Applications, Technical Service at Pfizer Inc. Food Science Group from 1991 to 1996.
Stagnitti received a Bachelor's degree in Food Science from University of Maryland, College Park in 1982, and a Master of Arts in Science/Chemistry from Fairleigh Dickinson University in 1990.