Expert in Dairy and Food Technology
ULTRAFILTRATION; REVERSE OSMOSIS; DAIRY CLEANING AND SANITIZING. Expert's primary research focus has been on ultrafiltration and reverse osmosis. His research team has directed attention to separation technology, cleaning and sanitizing, whey protein fractionation and separation, whole milk concentration, and quality production techniques.
FOOD ANALYTICAL CHEMISTRY; MICROBIOLOGY LABORATORY. Expert has teaches a course on food analysis, has done research and has published chapters in texts dealing with analysis of food. He is an associate referee as well as general referee for dairy chemistry for the Association of Official Analytical Chemists. He has advised several companies on the construction, set-up, and operation of laboratories for microbiology and food analysis.
FROZEN DESSERT TECHNOLOGY; FOOD EMULSIFIER. Expert has written widely on the frozen dessert research conducted in his laboratory. He teaches an ice cream short course annually and a similar course within the Department of Food Science. His research has dealt with prewhipping, stabilization, emulsification, starches, flavor perception, fat substitutes, carbohydrate sources, and ice crystal growth. Considerable effort has been directed at measurement of ice crystals, air cells, and lamella. Together with Dr. David E. Smith, Expert is in the final stages of publication of an ice cream manufacturing text.
CHOLESTEROL; FAT; FAT SUBSTITUTE. Expert's research team worked on supercritical extraction technology with carbon dioxide to fractionate fats and to remove cholesterol (maximum 95% efficient). They have developed the technology with crystallization of fats to fractionate efficiently using centrifugation. The research effort has been directed at the manufcture of fat mimetics developed from whey protein and vegetable gum stabilizers. All techniques have been explored at pilot plant scale and prove to be feasible.
Expert may consult nationally and internationally, and is also local to the following cities: Milwaukee, Wisconsin - Madison, Wisconsin - Kenosha, Wisconsin - Racine, Wisconsin - Rockford, Illinois - Aurora, Illinois - Elgin, Illinois - Waukegan, Illinois - Arlington Heights, Illinois - Schaumburg, Illinois
|Year: 1964||Degree: PhD||Subject: Food Science||Institution: Michigan State University|
|Year: 1960||Degree: MS||Subject: Food Science||Institution: Michigan State University|
|Year: 1958||Degree: BS||Subject: Dairy Technology||Institution: University of Massachusetts|
|Years: 1964 to Present||Employer: Undisclosed||Title: PROFESSOR OF FOOD SCIENCE||Department: Dairy and Food Science||Responsibilities: Professor of Food Science|
|Associations / Societies|
|Expert is a member of the American Dairy Science Association, International Association of Milk, Food, Environmental Sanitarians, and the Association of Official Analytical Chemists.|
|Awards / Recognition|
|He has received the Milk Industry Foundation Teaching Award in Dairy Technology (1981), the Outstanding Alumni Award from Michigan State University in 1987, General Referee of the Year Award from AOAC (1994), and the Alfa-Laval Agri Extension Award from the American Dairy Science Association (1994).|
|Publications and Patents Summary|
|Expert has one patent (preparation of frozen yogurt in 1981) and over 100 publications in referred and other journals.|