Celeste_A_Clark

August
6

Financial support is one of the best ways graduates can show appreciation for the education and development they have received from their alma mater. One such graduate is Celeste A. Clark, Ph.D., who through her affiliation with the W.K. Kellogg Company, has directed more than $100,000 in philanthropic support to Southern University. Clark’s efforts have led to the establishment of the Human Nutrition and Food Departmental Scholarship and the Bayou Classic Scholarship.

Clark is a retired senior executive of Kellogg Company in Battle Creek, Michigan where she led global public policy and external affairs and served as chief sustainability officer. In her nearly 35 years with Kellogg Company, Clark was responsible for global health policy, nutrition and regulatory science globally to ensure consistency around the world. She led the Global Nutrition Team’s work with the company’s Research, Quality and Technology Group, and the business units to strengthen the nutritional value of products offered with a focus on both innovation and renovation.

“Celeste is a global success in corporate America, but more specific in the field of nutrition. She is a testimony to the quality of preparation a young person can receive at Southern University,” said Joseph M. Stewart, retired senior vice president of Kellogg Company, co-founder of Stewart Industries, and W.K. Kellogg Foundation Trustee.

The Colfax, Louisiana native has been a director of Mead Johnson Nutrition Company since 2011 and has been an Independent Director of Diamond Foods, Inc. since 2014.

Clark serves as principal of Abraham Clark Consulting, LLC and is an adjunct professor at Michigan State University in the Department of Food Science and Human Nutrition.

She is a member of the Executive Leadership Council and has received numerous awards and recognition including Working Mother Magazine’s “Working Mother of the Year,” Progressive Grocer’s “Woman of the Year,” and named one of Ebony Magazine’s “100 Top Black Executives in Corporate America.”

Clark received a bachelor’s of science in food and nutrition from Southern University in 1975 and a master’s degree in nutrition from Iowa State University. She received a doctorate in food science and human nutrition from Michigan State University.