Expert in Food Analysis, Flavor, Off-Flavor, Dairy Products, Wine and Beer, and Trace Volatile Analysis
liquors and wines, coffee and tea, seafoods, and food products.
Before he started working in the collegiate realm, Expert spent 10 years in the industry as a senior research scientist specializing in lipid chemistry and flavor chemistry. As an industrial researcher, he worked on many dairy projects such as cheese flavor, butter flavor, whey protein concentrate flavor, and various off-flavor issues in dairy products and protein beverages. He also worked extensively on projects related to lipid chemistry, including developing dairy derived cosmetic ingredients. He also provided technical support of dairy ingredients for Great China market from 1995 to 2001 for a major dairy company. Expert is a technical consultant for US Dairy Export Council and has provided extensive technical training for the dairy industry in Asia. He has participated in three trade missions to China, Japan, and Thailand. He has given over sixteen technical training seminars to the food and dairy industry in China, Taiwan, and Vietnam.
Expert has been sought out to help with a wide range of industrial problems, particularly those related to flavor chemistry. He has provided technical support to many food and beverage companies such as Tillamook Creamery Association, E&J Gallo Winery, Boston Brewing Company, New Belgium Brewing Company, and many other companies, on flavor and off-flavor related projects. He also worked on many projects related to fragrance, mal-odor in consumer products, and industrial contaminants.
Expert has co-edited four flavor chemistry books, authored or coauthored over 70 peer-reviewed research articles, and has given over 130 scientific presentations at various national and international conferences.
Identify the cause of bleach off-flavor in potato product. A food company had off-flavor problem with a potato product. The off-flavor was described as swimming pool-like. The objective of this project was to identify the source of off-flavor. Expert took the project and investigated the presence of bleach or bleach related compounds in potato samples. He used headpace solid phase extraction-GC-MS technique to investigated the volatile composition in the off-odor sample. Compared with the control sample, he identified dichloroacetamide in the off-flavor sample, but not in the control. GC-Electron capture detector further confirmed the presence of chlorinated compounds in the off-flavor sample. In addition to dichloroacetamide, two other chlorinated compounds, pentachlorobenzene and trichlorophenol, were also identified in the off-flavor sample. Presence of dichloroacetamide is an evidence of chlorine contact with the product. Based on this information, the company was able to trace back the problem with potato supplier.Evaluate a plastic liner for potential use in milk truck. A plastic fabric company is interested in using the fabric as a liner for milk truck and asked Expert for advice. He used advanced volatile analysis technique to evaluate the fabric for potential off-flavor problem and other food safety problem. Instrumental analysis detected trace level of toluene, styrene, and N,N-dimethylformamide (DMF) in two types of plastics. Dimethylformamide is commonly used in the production of plastics, synthetic leather. It was reported to be a potential cancinogen and may cause birth defect for woman. Based on this finding, Expert suggested the manufacturer not use the plastics for milk container.Flavor analysis in Guar gum to support patent application. Guar gum is widely used in food and beverage industry as a thickening agent. The regular guar gum has a “green, grassy” aroma, which limits its applications. A new process was developed to manufacture the guar gum which is “odor less” and “flavor free”. The objective of this study is to compare the volatile profile of regular guar gum and flavor-free gum to support patent application of the new process. Due to low concentration of the volatiles and the thickening property of guar gum, Expert developed an analytical method based on methanol extraction and Stir Bar Sorptive extraction-gas chromatography-mass spectrometry technique to analyze the flavor of guar gum. The results demonstrated that the new process dramatically reduced the content of hexanal (a major compound responsible for the green, grassy off-odor). The process completely eliminated 3-octen-2-one, 1-octen-3-ol and 3,5-octadiene-2-one, compounds contributed to grassy, earthy, mushroom off-flavor. These data were used as quantitative evidence for the patent application.
Expert may consult nationally and internationally, and is also local to the following cities: Portland, Oregon - Eugene, Oregon - Salem, Oregon - Gresham, Oregon - Beaverton, Oregon - Hillsboro, Oregon - Springfield, Oregon - Bend, Oregon - Vancouver, Washington
|Year: 2000||Degree: PhD||Subject: Food Science||Institution: University of Minnesota|
|Year: 1990||Degree: MS||Subject: Food Science||Institution: University of Illinois|
|Year: 1982||Degree: BS||Subject: Chemistry||Institution: Wuhan University|
|Years: 2001 to Present||Employer: Undisclosed||Title: Professor||Department: Food Science and Technology||Responsibilities: Main responsibility is to develop a nationally-recognized research program to provide leadership in the areas of flavor chemistry, new sensory-directed flavor isolation and measurement techniques, new flavor compound identifications, and interactions between flavors and food and beverage matrices, in order to improve the flavor quality of foods. Expert has directed over 40 post-doctorate/visiting professors, graduate students and undergraduate students to conduct flavor research in a wide range of food and beverage products, as well as off-odor in non-food consumer products, and industrial contaminants. He also teaches Food Analysis and Flavor Chemistry courses for undergraduate and graduate students.|
|Years: 1991 to 2001||Employer: Land O'Lakes, Inc.||Title: Senior Scientist||Department: R&D||Responsibilities: Was the senior flavor chemist, responsible for all flavor or off-flavor related research program.at corporate research of Land O' Lakes. During the ten years affiliated with Land O' Lakes, Inc, he has worked on many dairy flavor products such as cheese flavor, butter flavor, whey protein concentrate flavor, and various off-flavor issues in dairy products and protein beverages. He also worked extensively on projects related to lipid chemistry, including developing dairy derived cosmetic ingredients. He also provided technical support of dairy ingredients for Great China market from 1995 to 2001 for Land O’Lakes, Inc.|
|Years: 1982 to 1987||Employer: Huazhong Agricultural University||Title: Teacher||Department: Food Science and Technology||Responsibilities: Expert taught inorganic chemistry and analytical chemistry.|
|Years||Country / Region||Summary|
|Years: 2005 to Present||Country / Region: China||Summary: He has been helping to develop food and flavor chemistry curriculum in several universities in China. He has been an adjunct professor in the School of Bioengineering, Jiangnan University, China since 1995. He has sponsored flavor chemistry training for three professors from Jiangnan University, and helped to build a flavor chemistry research program there with a focus on wine and fermented alcoholic beverage. Up to now, the flavor chemistry research program is one the three major research foci in the National Key Laboratory of Fermentation and Bioengineering. He has given many seminars to the faculties and graduate students in the university, and taught graduate courses on flavor chemistry in 2009.|
|Years: 1995 to Present||Country / Region: China||Summary: He is also an adjunct professor in the College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China since 1995, where he helped to initiate a flavor research program on citrus fruits. He has given many seminars to faculties and graduate students related to flavor chemistry, whey protein, and berry flavor.|
|Years: 2010 to Present||Country / Region: China||Summary: He also serves as an adjunct professor in 2010 in the Department of Food Science of Ninbo University, and gave a flavor chemistry seminar 2010.|
|Years: 1982 to 1987||Country / Region: China||Summary: He was a teacher in Huazhong Agricultural University, Wuhan, China|
|Associations / Societies|
|Member of American Chemical Society; Member of Institute of Food Technology; Member of American Dairy Scientist Association; Member of American Society for Enology and Viticulture; Member of the honor society of Phi Kappa Phi.
|Chair of Agricultural and Food Chemistry Division, American Chemical Society
Chair-elect of Agricultural and Food Chemistry Division, American Chemical Society
Vice Chair of Agricultural and Food Chemistry Division, American Chemical Society
Chair of Flavor Chemistry subdivision, American Chemical Society
Vice chair of Flavor Chemistry subdivision, American Chemical Society.
|Awards / Recognition|
|Expert is an elected fellow of Agricultural and Food Chemistry Division of American Chemical Society, the recipient of The Honor Society of PHI KAPPA PHI Emerging Scholar Award|
|Publications and Patents Summary|
|Expert has co-edited four flavor chemistry books (first editor for two books), authored or coauthored twelve book chapters. He published over 70 peer-reviewed research articles in high impact scientific journals such as Journal of Chromatography A, Journal of Agricultural and Food Chemistry, and Food Chemistry. In addition, he has given over 120 scientific presentations at various national and international conferences and numerous presentations at regional meetings.|
|Expert Witness Experience|
| Expert has served as an Expert Witness many times. Information available upon request.
|Training / Seminars|
| Expert has been providing technical training for dairy industry in Asia since 2001. Over the years, he participated in three US dairy trade missions to China, Japan, and Thailand. He has given twenty technical training seminars and consulting related to whey and whey protein in Guangzhou, Shanghai, Tianjin, Nanjing, Chongqin cities in China, Taiwan, Ho Chi-min city and Nanoi of Vietnam, and visited many food companies in China and other part of Asia. Over the years, more 500 managers and technical staff from dairy and food industries have attended his seminar to learn how to use US dairy ingredients to develop new products and improve product quality.
|Expert has provided technical consulting for Asia food and beverage industries to identify US whey/whey protein suppliers for specific product applications.|
|Other Relevant Experience|
|He has been been sought out to help with industrial problems, particularly those related to flavor chemistry.
1) E&J Gallo Winery (California): Volatile sulfur in wine
2) The Boston Beer Company: Beer flavor study, can package on beer flavor
3) The New Belgium Brewing Company: Flavor study in beer and wort
4) Pacific Foods (Oregon): Off-flavor in milk
5) Willamette Egg Farms (Oregon): Technical support and research to improve egg flavor
6) Constellation Wines U.S. (California): Volatile sulfur analysis in wine and waste water
7) Sierra Nevada Brewing Co.: Volatile sulfur analysis in beer and wort
8) BridgePort Brewing Company: Volatile sulfur analysis in beer
9) J. Lohr Vineyeards & Wines (California): Onion-like off-flavor investigation in wine
10) Advanced Food Alliance, Inc. (Wisconsin): Helped with various projects involving enzyme modified cheese and cheese sauce
11) Tillamook Creamery (Oregon). Investigated off-flavor in Cheddar cheese
12) Beaverton Food Inc. (Oregon): Investigated “mouth burn” issue in horseradish dipping sauce.
13) Kerr Concentrate (Oregon): Helped with various flavor projects involving strawberry concentrates and Cranberry essence
14) Wyeast Laboratories (Oregon): Investigated pitch rate on volatile aroma compounds in beer.
15) George Stuts (Oregon): Helpedwith analysis of volatile composition in Artimicia plant oil for aromatherapy application
16) A.M. Todd (Oregon): Helped with aroma analysis in mint plants.
17) Premier botanicals (Oregon): Helped with aroma composition analysis
18) Leprino Foods in (Colorado): Helped with several projects related to cheese and whey flavor over several years
19) Land O’Lakes, Inc. (Minnesota): Investigated flavor stability of cheese powder