Susheela Raghavan Uhl is founder and president of Horizons Consulting, a Mamaroneck, NY-based firm that serves the food and specialty food service sectors in product development,  culinary concepts, technical and production support and problem solving.  Susheela's primary area of expertise is in ethnic and fusion products for the newly growing and traditional markets.  She also provides information on spices and other flavorings, and gives presentations that include the exploration of culinary trends and the factors contributing to their emergence.  Susheela creates culinary concepts and provides marketing and technical assistance with Hispanic, Asian and other home-meal solutions for the retail sector.

She creates products that are flavorful and healthy, yet cost-effective.  She also provides assistance to start-up companies to commercialize their signature recipes.  She regularly writes on trends, ethnic foods and ingredients for Food Product Design, Food Technology, Prepared Foods, Refrigerated and Frozen Foods, Fine Cooking, Fancy Food and Food Forum (quarterly magazine for International Association of Culinary Professionals).

Ms. Uhl holds a B.S. in Microbiology and an M.S. in Food Science from the University of Reading in England and a completed course work towards a Ph.D. in Food Science and Nutrition at the University of Maryland.  She has worked in the food and flavor industries for more than 15 years. Her broadbased background includes product development, culinary arts, ingredients, nutrition, quality control, technical support and management for Nestles Foods USA, Fritzsche, Dodge & Olcott (now Givaudan-Roure Corporation) and ITT Continental Baking.

Susheela Uhl has extensive international experience in foods, seasonings, ingredients and cultures. She has worked in Belize (Central America), Englad, India, Malaysia and Puerto Rico.  She continues to travel the globe to study cultural and flavor origins of cuisines.

Susheela is an adjunct professor at New York University Graduate School of Food Science and Nutrition and teaches at Peter Kump Cooking School. She regularly speaks at conferences for Institute of Food Technologists (regional and state), Research and Development Associates, Food Processing Magazine and food companies.

She is fluent in Bahasa Malaysia/Indonesia and familiar with Spanish and Indian dialects.