George Dowdie is senior vice president of Global Food Safety, Quality & Regulatory for Starbucks. George is responsible for building and renewing food safety and quality capabilities to support growth, customer satisfaction and loyalty.
George has extensive global experience in food safety and quality strategy, research and development, new product development and commercialization, innovation management and new business development across a broad range of consumer products. Prior to joining Starbucks in 2013, George was Senior Vice President, Global R&D & Quality for Campbell Soup Company where he was the senior officer responsible for Campbell’s Research & Development centers across North America, Europe and Asia.
Prior to Campbell’s, George was Senior Vice President at Joseph E. Seagram & Sons where he had responsibilities for new product development, operations and quality. George has also held new product development and management roles at Frito-Lay.
He previously served on the U.S. Food and Drug Administration’s Advisory Committee, the Board of Trustees for the International Life Sciences Institute and the International Advisory Committee of Monell Chemical Senses Center in Philadelphia.
George grew up in Jamaica and holds a Ph.D in Food Science & Technology from Louisiana State University. He also completed the Advanced Management Program at the Harvard Graduate School of Business. In his spare time, George enjoys golf, martial arts and spending time with his family. His favorite Starbucks beverage is a tall Americano with steamed milk.