Robert Collette
President, Institute of Shortening and Edible Oils

Robert is the president of the Institute of Shortening and Edible Oils (ISEO). Prior to joining ISEO in 2007, Robert served for 22 years as an association professional with the National Fisheries Institute (NFI). For six years, he served as vice president of the Science and Technology division at NFI, with a primary responsibility of formulating and advancing the advocacy positions of NFI in the area of technology and food regulations. His experience includes providing scientific, technical and regulatory advice to member firms regarding food standards, safety and quality, and food inspection policy. This is Robert’s first year on the QUALISOY Board. He received his bachelor’s and master’s degrees in Food Science and Technology from the University of Rhode Island.

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© 2008 QUALISOY