The Leaders Driving Innovation and Excellence
Ian Blount, Ph.D.
President
Dr. Ian Blount is a seasoned expert in the food, ingredient, and nutritional industries, with a career that blends deep academic research with hands-on operational leadership. He earned his B.S. in Agribusiness and Applied Economics and a M.S. in Agriculture, Communication, Education, and Leadership from The Ohio State University. Dr. Blount further advanced his expertise by completing a Ph.D. from the John Glenn College of Public Affairs, with minors in Organizational Theory and International Development Economics.
In 2005, Ian co-founded Coalescence, LLC, a custom seasoning, flavor, and nutritional premix manufacturer, which he successfully led as Chief Operating Officer until its strategic acquisition in 2021. Under his leadership, Coalescence was recognized as Black Enterprise Magazine’s “Small Business of the Year” in 2011. Currently, Ian serves as the Chief Operating Officer and Head of Research & Policy at the George Washington Carver Food Research Institute (GWCFRI), a non-profit dedicated to addressing food insecurity and supporting minority and women-owned businesses.
His work at GWCFRI informs and enhances the strategic consulting services offered by Symbiotics, LLC, where he applies his extensive knowledge to help clients navigate the intersections of food science, nutrition, and policy. Through Symbiotics, Ian offers a unique blend of industry expertise, academic insight, and a commitment to social impact, driving sustainable growth and innovation for clients in the food, ingredient, nutritional, and policy sectors.
Angela N. Cauley
Chairwoman/Scientific Advisor
Angela N. Cauley, CEO of Symbiotics, LLC, holds a B.S. in Food Science and Nutrition from The Ohio State University and an M.S. in Food Science with a minor in Nutrition from North Carolina State University. With over 30 years of expertise in Food Science and Nutrition Research, Angela co-founded and led Coalescence, LLC, where she developed innovative food ingredients and nutritional solutions, including vitamin and mineral premixes used globally. Her leadership culminated in the successful sale of Coalescence to a strategic acquirer in 2021.
Angela also serves as the Executive Director of the George Washington Carver Food Research Institute (GWCFRI), where she focuses on empowering underrepresented students to pursue careers in Agricultural STEAM and build sustainable food businesses. Her work at GWCFRI complements her role at Symbiotics, LLC, where she integrates her non-profit and business experiences to drive impactful innovation.
Recognized for her contributions to the field, Angela has been inducted into the Hall of Distinction at The Ohio State University’s Department of Food Science and Technology. She is also an active community leader, serving on the advisory boards at North Carolina A&T State University and Tuskegee University’s Food Science and Nutrition Programs, among others, and holds certifications in yoga, meditation, and Reiki.