Expert Details
Enzymic Modification of Food
ID: 715900
North Carolina, USA
Expert has been involved in the standardization of methodologies for determining functionality; the modification of proteins for functionality; and the determination of relationships between protein structure and functionality.
Expert has isolated and characterized compounds from bovine milk capable of inhibiting cholesterol biosynthesis and of inhibiting the proliferation of tumor cells. He is also conducting research on yogurt quality as it is affected by manufacturing variables and the implantation of beneficial bacteria in the digestive tract of experimental animals.
Expert has controlled the enzymatic browning in domestically produced mushrooms; improved quality attributes of frozen sweet corn products; and developed frozen soups for institutional use, ice cream and ice cream formulations, and nutritious beverages for physical fitness enthusiasts.
As a private consultant, Expert was responsible for the technical development and mini-market testing of frozen deserts, frozen yogurt, frozen soups, infant food, and milk analog.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1976 | Degree: Ph.D. | Subject: Food Science Technology | Institution: University of Nebraska |
| Year: 1971 | Degree: M.Sc. | Subject: Dairy and Food Science | Institution: University of Saskatchewan |
| Year: 1969 | Degree: B.Sc. | Subject: Dairying (Dairy Technology) | Institution: Punjab University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2000 to Present | Employer: Undisclosed | Title: Independent Consultant | Department: |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1998 to 2000 | Employer: Monsanto | Title: Co-Leader Protein Applications | Department: Nutrition and Consumer Products |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1990 to 1998 | Employer: Pennsylvania State University | Title: Professor | Department: Food Science |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1984 to 1990 | Employer: Pennsylvania State University | Title: Associate Professor | Department: Food Science |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1978 to 1984 | Employer: Pennsylvania State University | Title: Assistant Professor | Department: Food Science |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1976 to 1978 | Employer: University of Nebraska | Title: Research Associate | Department: |
Responsibilities:Available upon request. |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: to Present | Country / Region: | Summary: Expert has worked as a consultant in the areas of ice cream and cultured dairy foods in Australia, New Zealand, Malaysia, Israel, Greece, Brazil, Mexico, and Germany. |
Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of the Institute of Food Technologists, American Dairy Science Association, American Chemical Society, and Sigma Xi. |
| Professional Appointments |
|---|
| Expert has served on the editorial board of the Journal of Dairy Science and on several committees of the IFT and ADSA. |
Language Skills
| Language | Proficiency |
|---|---|
| Hindi | Expert is fluent in Hindi. |
| French | He can speak and read French. |
Fields of Expertise
food component enzymic modification, food component, protein functionality, protein, bovine milk, dairy product, yogurt, food processing, food product development, frozen food, business development, new consumer product development, whey protein functionality, infant food, milk protein, acid manufacturing, beverage ingredient, cow's milk, milk hydrolysis, cocoa butter, enzymatic browning, food functional property, meat protein functionality, protein modification, ice cream technology, integrated product development, sweet corn, casein protein, bovine mammal, new product development, esterification, food property, dried dairy product, dairy microbiology, polypeptide, protein food product, whey, soup, milk, manufacturing, ingredient, ice cream, ice, frozen yogurt, frozen dairy dessert, food product, food ingredient, food freezing, food chemistry, food analytical chemistry, fluid dairy product, esterase, dairy processing, dairy cream, corn, condensed dairy product, cholesterol, beverage