Expert Details
Food Chemistry & Shelf Life
ID: 107771
Oregon, USA
SHELF LIFE TESTING; FOOD STORAGE. A significant portion of Expert's consultant activity has been related to the design and interpretation of shelf life studies for a large variety of products (foods, enzymes, pharmaceuticals). Such designs rely on his expertise and experience in applying the Arrhenius equation to real world situations encountered in the transport and storage of products.
FOOD CHEMISTRY. Expert has consulted with numerous clients on a wide range of food chemistry related issues including: water activity, product/package interactions, flavors, enzymes, and pigments. He has published in the areas of protein and ingredient functionality and has recently completed several research projects dealing with the use of fat substitutes in foods.
FOOD SCIENCE; FOOD TECHNOLOGY; FOOD PROCESSING. As a educator and researcher in the field, Expert remains current with new technologies as related to the processing and formulation of foods. He has practical experience in the cereal industry and has collaborated on several research projects involving the effects of extrusion on food products.
CEREAL FOODS; PREPARED CEREALS; READY-TO-EAT CEREAL. Expert has practical experience and knowledge regarding the formulation, processing, fortification, and packaging of cereal products. He is familiar with the marketing and product development strategies for these foods. Expert has extensive knowledge regarding the stability and shelf life testing of cereal products.
FAT SUBSTITUTES. Expert is very current in regard to this area ( he teaches a graduate level source on this topic). He has recently completed a major research project involving "lite" baked goods such as cheesecake and brownies.
Expert has extensive consulting experience in the area of product stablility; shelf life testing; and, packaging requirements. He has designed and interpreted protocols, and given onsite advice.His previous clients have been General Mills, Pfizer, 3M, Kellogg Corporation, and Science Diet.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1984 | Degree: PhD | Subject: Food Science | Institution: Washington State University |
| Year: 1978 | Degree: MS | Subject: Food Science | Institution: Oregon State University |
| Year: 1976 | Degree: BS | Subject: Food Science | Institution: Oregon State University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2000 to 2005 | Employer: University of Idaho | Title: Professor | Department: Food Science and Toxicology |
Responsibilities:Professor of Food Science |
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| Years | Employer | Title | Department |
| Years: 1988 to 2000 | Employer: Central Michigan University | Title: Professor | Department: Human Environmental Studies |
Responsibilities: |
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| Years | Employer | Title | Department |
| Years: 1984 to 1988 | Employer: Kellogg Corporation | Title: Manager: Product Stability | Department: Research |
Responsibilities:Shelf life/packaging/flavor stablity research and administration |
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Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of the Institute of Food Technologists and the American Association of Cereal Chemists. |
| Publications and Patents Summary |
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| He has authored several book chapters, journal articles, and abstracts in his field. |
Fields of Expertise
cereal (food), food antioxidant, food chemistry, food lipid, food lipid oxidation, food processing, food science, food shelf life testing, food storage, food technology, lipid, lipid oxidation, natural antioxidant, prepared cereal, rancidity, ready-to-eat cereal, shelf life, food handling, sensory science, food marketing, pharmaceutical product shelf life testing, shelf-life study, food shelf life, food package, fat oxidation, protein functionality, oxidation reaction, food sweetener, moisture-barrier packaging process, animal-protein food product, emulsion (mixture), moisture barrier material, food preservative, cereal science, antioxidant, food additive, food, enzyme, protein food product, seafood, protein stabilization, protein purification, package testing, natural organic compound, humectant, food spoilage, food sensory science, food product, food preservation, food packaging process, food irradiation, food ingredient, food extrusion, food antimicrobial additive, foaming, flexible package, fat substitute, enzymology, dietetic food, corn, chromatography, bag, Arrhenius equation