Expert in Beer & Beverage Technology, Chemometrics & Multivariate Analysis, Food Microbiology, Food Chemistry
Expert ID: 108340 New York, USA
Expert developed a model of flavor staling that led to improved product stability. He solved a clarification problem that led to improved performance and cost savings in centrifugation and final filtration. He directed a study on the effect of particles on fermentation that led to more uniform batches and a savings of $400,000 per year. He demonstrated oxygen ingress through bottle crown liners. He was a member of the teams that developed Stroh Light and Signature.
Expert participated in the development of wine and beer based coolers; carbonated, non-alcoholic juice-based drinks; and soft drinks. He evaluated ingredient composition and quality and designed microbiological sampling schemes and pasteurization processes that prevented spoilage, yet preserved product quality. He directed studies of product flavor, color and cloud stability in glass, metal, and plastic containers that led to product improvements. He was a member of the team that developed the award-winning Sundance sparkler (carbonated 70% juice) line. He has consulted on production and evaluation of fruit juices, mineral water, and canned coffees and teas.
With his experience in laboratory-, pilot-, and commercial-scale brewery fermentation, Expert has carried out extensive research on the effects of nutritional factors as well as fermentation and processing conditions on yeast health and viability. His collaboration led to the development of two selective media for detection of wild yeast contamination of culture yeast. He also wrote a computer program that simulates the process of microbiological sampling and is used to evaluate the detection ability and compare the efficacy of various sampling schemes. This led to improved microbiological stability of juice-based drinks and a US patent on the technology. He has consulted in the area of microbiological risk assessment. He has carried out research on modeling of bacterial inhibition by acids and identification of microorganisms by numerical taxonomy.
Most hazes in fruit juices, wines, and beers are caused by protein-polyphenol interactions. This is an area in which Expert has recently carried out research. He has developed methods for measuring haze-active proteins and haze-active polyphenols. He has studied the relationship between the amino acid composition of proteins and their interactions with polyphenols and explained why some proteins are haze-active and others are not. Expert also carried out work on the somewhat related interaction between beer protein and hop resins that leads to foam.
Expert has many years of experience in selecting and evaluating sensors for continuous on-line measurement of chemical and physical properties of beverages. He is very familiar with issues of installation design, sample conditioning, signal conditioning, the implications of moving QA/QC measurements on-line, and control system applications and philosophy. He has experience with instruments for measuring dissolved oxygen, carbon dioxide, tubidity, specific gravity, refractive index, color, alcohol, original gravity, real degree of fermentation, solids, calories, product identification, pH, and other characteristics. Expert served as course director and principal lecturer in a short course on on-line process monitoring in the beverage industry.
Expert has extensive experience with applying multivariate analysis and chemometrics to problems in food science. He employs statistical experiment designs to efficiently gather data to construct mathematical models and optimize performance. He has applied this empirical approach to processing operations, analytical methods, and product properties (foam, flavor, haze, etc.). He has modeled product physical, chemical, and sensory properties as a function of product composition, ingredients, and processing conditions. Expert has used computer simulations to predict trends and range of expected responses for various microbial sampling strategies. He has used data analysis and classification procedures (such as pattern recognition) to discern the cultivar identity of agricultural products, the manufacturing plant of origin or brand identity of products, or to detect adulteration.
Expert's primary training is in biochemistry and he applies its principles in much of his research.
Expert taught short courses on chemometrics and on-line sensors and provided lectures to clients on beer colloidal stabilization, HACCP, and other food science & technology topics.Expert advised clients on investigating and solving production problems.Expert has given advice on chemometric/ multivariate data analysis and carried out analysis of client data.Expert has conducted a future prediction exercise.Expert has consulted on brewing industry characterization.
Expert may consult nationally and internationally, and is also local to the following cities: Buffalo, New York - Rochester, New York - Syracuse, New York - Utica, New York - Niagara Falls, New York
|Year: 1970||Degree: PhD||Subject: Biochemistry||Institution: Pennsylvania State University|
|Year: 1968||Degree: MS||Subject: Biochemistry||Institution: Pennsylvania State University|
|Year: 1967||Degree: BS||Subject: Biochemistry||Institution: Pennsylvania StateUniversity|
|Years: 1990 to Present||Employer: Undisclosed||Title: Professor of Biochemistry||Department: Dept. of Food Science||Responsibilities: Mainly research and some teaching. Extension on brewing. Administration (see below) and research.|
|Years: 1990 to 1995||Employer: Undisclosed||Title: Chairman||Department: Dept. of Food Science and Technology||Responsibilities: Chairman of an Academic Department of approximately 90 faculty, staff and students.|
|Years: 1982 to 1989||Employer: Stroh Brewery Company||Title: Director of Research||Department: Research & Development||Responsibilities: Managed beverage research; also managed biotech research as Vice President of StrohTech.|
|Years: 1973 to 1982||Employer: Stroh Brewery Company||Title: Manager||Department: Research and Development Laboratory||Responsibilities: Managed brewing research.|
|Years: 1971 to 1973||Employer: Stroh Brewery Company||Title: Head||Department: Research and Development Section||Responsibilities: Managed brewing research.|
|Years||Country / Region||Summary|
|Years: 1991 to 1996||Country / Region: Japan||Summary: He consulted for a major beverage producer.|
|Years: 1973 to Present||Country / Region: Europe||Summary: He attended European Brewing Convention Congresses and participated in Symposia.|
|Years: 1975 to 1985||Country / Region: Austria & Sweden||Summary: He managed his employer's research grants in these countries.|
|Years: 1997 to Present||Country / Region: South Africa||Summary: He consulted for a major brewer.|
|Years: 1980 to 1984||Country / Region: Australia & New Zealand||Summary: Visited brewing companies and attended conferences.|
|Associations / Societies|
|Expert is a member of the American Chemical Society, the American Society of Brewing Chemists, the Institute of Food Technologists, the
International Chemometrics Society, North American Chapter, and the Master Brewers Association of the Americas.
|Expert was a member of the American Society of Brewing Chemists Technical Committee, and he was also Chairman for several year. He has been on the Journal Editorial Board since 1996, as well as between 1980 and 1992.|
|Awards / Recognition|
|Expert was the recipient of the National Science Foundation Fellowship. He received the Master Brewers Association of the Americas Presidential Award and the Award of Merit. He was an Honorary Professor at Moscow (Russia) State Academy of Food Production. He received the American Society of Brewing Chemists Eric Kneen Memorial Award and also received the Award of Distinction.|
|Publications and Patents Summary|
|He has over 100 publications and has been awarded one patent.|
|Expert Witness Experience|
|Expert reviewed documents and a prepared report for a client whose case was settled out of court before deposition.
|Training / Seminars|
|Expert co-organized an IFT symposium on beverage haze and has presented short courses for companies on chemometrics & on-line sensors. He has presented short courses on chemometrics, statistical experiment design and response surface modeling and beverage haze for the American Society of Brewing Chemists. He has organized a chemometrics symposium for the Agriculture and Food Chemistry Division of the American Chemical Society.|
|Expert has experience locating vendors of on-line sensors for beverage processing (physical and chemical measurements).|
|Other Relevant Experience|
|Expert has participated in meetings, managed contract research projects, and visited universities, companies, and research institutes in Japan, Canada, Mexico, Australia, New Zealand, Venezuela, southern Africa, and throughout Europe.|
Fields of Expertise
beer, alcoholic beverage, beer brewing, brewing, lager brewing, beverage, carbonated beverage, fruit juice, industrial microbiology, yeast fermentation, Saccharomyces cerevisiae, juice haze formation, protein functionality, beer haze formation, polyphenol, on-line chemical analysis, on-line process analysis, on-line analyzer, design of experiments, food process modeling, optimization experiment, chemometrics, partial least squares, biochemistry, winery, brand identity, beverage industry, soft drink technology, beverage technology, statistical design of experiments, fitting models to data, beverage processing, brewers' yeast, apple juice, beverage quality assurance, multivariate calibration, beverage ingredient, protein component, chemical instrument, fruit juice composition, fruit juice quality, fruit juice processing, microcomputer application, protein analysis, flexible statistical model building, multivariate statistical analysis, fruit juice authenticating, protein biochemistry, brewery, brewery operations, fermentation technology, system optimization, statistical computer software, winemaking, applied statistics, data management, classification, computer simulation, computer spreadsheet, quantitative chemical analysis, qualitative chemical analysis, product optimization, fermentation, protein chemistry, computer technology, protein, wine, statistics, statistical data analysis, process optimization, pasteurization, multivariate analysis, microbiology, food safety, food chemistry, food analytical chemistry, industrial fermentation, data analysis, curve fitting, computerized analytical instrumentation, chromatography, chemistry, chemical analysis, biostatistics, biometrics, applied microbiology, analytical chemistry