Expert Details

Expert in Food Chemistry & Shelf Life

Expert ID: 107771 Oregon, USA

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FOOD ANTIOXIDANTS; NATURAL ANTIOXIDANT; LIPIDS; FOOD LIPID OXIDATION. Expert has broad expertise in the area of antioxidants, particularly as related to lipid oxidation (rancidity) in foods. He has an active research program in this area and has industrial experience in the selection, use, and application of natural and synthetic antioxidants in food and other products. Additionally, he teaches graduate level courses and performs research in the area of fat substitution in foods. Lipid oxidation has been a major area f in regard to research and consulting. His PhD dissertation was on this topic. He has gained industrial experience in this area through his work at Kellogg Co.

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.

Expert may consult nationally and internationally, and is also local to the following cities: Minneapolis, Minnesota - Saint Paul, Minnesota - Rochester, Minnesota - Burnsville, Minnesota - Saint Cloud, Minnesota - Eden Prairie, Minnesota - Minnetonka, Minnesota

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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 Responsibilities
Years: 2000 to 2005 Employer: University of Idaho Title: Professor Department: Food Science and Toxicology Responsibilities: Professor of Food Science
Years: 1988 to 2000 Employer: Central Michigan University Title: Professor Department: Human Environmental Studies Responsibilities:
Years: 1984 to 1988 Employer: Kellogg Corporation Title: Manager: Product Stability Department: Research Responsibilities: Shelf life/packaging/flavor stablity research and administration
Years: to Present Employer: Undisclosed Title: Professor: Food Science and Technology Department: Responsibilities:

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
He has authored several book chapters, journal articles, and abstracts in his field.

Fields of Expertise

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