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Expert has been studying crystallization processes for the past 16 years with an emphasis on crystallization in foods. His current emphasis involves controlling crystallization (either promoting or preventing) of sugars, ice, and fats. This research involves both basic aspects of engineering and chemistry of crystallization and the application of crystallization processes in food products. In particular, he has studied crystallization in chocolate, confections, ice cream and frozen deserts, butter, and milk fat.

Expert has studied sugar (mainly sucrose and lactose) crystallization with an emphasis on sugar refining and sugar confections. His recent emphases involve controlling sugar crystallization in food products including candies (panned goods, caramels, hard candies). Processing effects (heat and mass transfer rates, agitation rates) and formulation effects are his primary concern. His recent approach to controlling sugar crystallization involves understanding the thermodynamic principles of supersaturated solutions and amorphous sugar glasses. Fundamental aspects of contact nucleation and growth rate dispersion have also been studied.


Expert has several research interests related to ice crystallization and freezing. His studies include formation and growth of ice crystals in frozen desserts, relating the stability of frozen products to glass transition theories and studying concentration of fluid foods by removal of water as ice in freeze concentration.

Fat and oil processing is of primary importance to Expert's research program. One area of focus involves fractionation technologies for fats and oils with a primary emphasis on milk fat processing. Technologies such as melt crystallization processes, solvent extraction, supercritical fluid extraction, and enzyme modification of fats are being investigated. Another area of primary focus involves crystallization in mixed fat systems, particularly chocolates and compound coatings (imitation chocolates based on vegetable fats). Expert's goal is to understand the mixed crystallization phenomena important to tempering, bloom control, and the general aspects of mixed fat systems.


Expert is trained as an agricultural and chemical engineer and has extensive experience with engineering aspects of food production. He teaches several related courses to food scientists and chemical engineers. His major areas of engineering expertise are in heat and masss transfer, crystallization processes, and solvent extractions. These processes have been particularily applied to the confectionery and dairy industries.

Many of Expert's research projects relate to chocolate and confectionery manufacture. He has been involved with chocolate production and formulation and particularily concerned with lipid crystallization processes related to tempering. Similar research is underway in confectionery coatings (compound coatings). He has had extensive experience with processing and engineering aspects of sugar candies including panned goods, hard candies, and caramels. Being in charge of lab instructors in the Employer's Resident Short Course in Confectionery Technology, he has had considerable experience with a wide range of confections.


As a Research Area Coordinator for the Wisconsin Center for Dairy Research, Expert has a wide range of experience in dairy processing and chemistry, particularily in the area of milk fat. He is also a Scientific Advisor for both the Wisconsin Milk Marketing Board and the National Dairy Promotion and Research Board. He is familiar with processing of ice cream and frozen deserts with special expertise in ice crystal formation and recrystallization. Other areas of expertise include milk fat fractionation technologies, lactose refining, and protein coagulation during cheese production.