Expert Details
Food Process Engineering
ID: 716507
New Mexico, USA
Expert specializes in Food Processing Optimization and Food Sheeters. His recent industrial experience includes justifying the application of machine vision for automated inspection -- and optimizing processes for many food products, such as preparation of sausage for pizza, separation of popcorn for popping, sheeting of doughs, continuous cleaning of frying oil, forming of snack bars, processes for soft serve ice cream, separation of peas for canning, capacity of corn freezers, processes for ready to spread frostings, and microwave product packaging.
An expert in dough, pasta products, and pasta manufacturing, he has manufacturing experience with dough and pasta. He is familiar with pancakes, dessert products, and fats & oils.
Expert has done an evaluation, selection, and modification of food depositors.
Expert also has significant experience in processing other consumer goods, including cosmetics, pharmaceuticals, paper, soaps, and detergents.
Major accomplishments include:
1. Demonstration of a process for fabricating Rippled Pringle's.
2. Solving numerous start-up problems.
3. Demonstration of new computer strategies for automatic control, including: Feedforward control for raw material variations, on-line model identification, net weight control, material loss monitoring, and oil quality control.
4. Identification of new raw material supplies for improved cost and process control.
5. Demonstration of a process for recycling potato scrap.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 2003 | Degree: PhD | Subject: Agricultural/Biological Engineering | Institution: Purdue University |
| Year: 1995 | Degree: MS | Subject: Chemical Engineering | Institution: City University of New York |
| Year: 1967 | Degree: BS | Subject: Chemical Engineering | Institution: City College of New York |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1986 to Present | Employer: Undisclosed | Title: Consultant | Department: |
Responsibilities:Expert serves as a consultant to food, pharmaceutical, cosmetics, and other consumer products companies. |
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| Years | Employer | Title | Department |
| Years: 1982 to 1986 | Employer: Consumer Engineering | Title: Senior Research Scientist | Department: |
Responsibilities:Expert's primary responsibilities included functioning as an in-house consultant for the analysis and solution provision to problems in process design, scale-up, and start-up, and the demonstration of thefeasibility of the application of new technologies. Major accomplishments include: 1. Demonstration of the feasibility of the application of machine vision for automated inspection. 2. Demonstration of an improved process for the preparation of sausage used for pizza manufacturer. 3. Demonstration of a process for the separation of popcorn for improved popping performance. 4. Elucidation of the fluid mechanics involved in the sheeting of doughs and their implications on the behavior of dough products. 5. Implementation of an improved method for the continuous cleaning of frying oil. 6. Demonstration of an improved method for forming snack bars. 7. A solution of scale up and start-up problems for a soft serve ice cream product. 8. Demonstration of improved control techniques for the separation of peas before canning. |
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| Years | Employer | Title | Department |
| Years: 1977 to 1982 | Employer: The Procter and Gamble Company | Title: Senior Research Scientist | Department: Research and Development |
Responsibilities:Expert's primary responsibilities include the evaluation of new technologies and the improvement ofexisting processes and products. Major accomplishments included: 1. Reformulation and process improvements on ready to spread frostings. 2. Preparation of design criteria for American Beauty pasta manufacturing facilities and the implementation of design improvements. 3. Development of a package, its associated fabrication machinery and components for the improved microwave preparation of foods. 4. Demonstration of the new process for the preparation of a quick cooking pasta product. 5. The solution of start-up and scale-up problems associated with Pasta Perfect. |
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| Years | Employer | Title | Department |
| Years: 1976 to 1977 | Employer: The Procter and Gamble Company | Title: Section Manager | Department: Research and Development |
Responsibilities:Expert's primary responsibilities were the supervision of a section charged with the development of newproducts, and their associated processes, which were suitable for a vending machine distribution. Major accomplishments included: 1. Preparation of design criteria for the production of popcorn, pizza, pancakes, and dessert products. 2. Development of the formulations for several varieties of pizza, pancakes, and desserts. 3. Demonstration of a novel package which improved microwave performance of crisp foods. |
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| Years | Employer | Title | Department |
| Years: 1972 to 1975 | Employer: Pringles Section | Title: Group Leader | Department: R&D |
Responsibilities:Expert's primary responsibilities included R&D liaison in the design of a new facility, solution of start-up problems, identifying and implementing processing and cost improvements, new product investigation, training of plant personnel, the preparation of manufacturing specifications, and the supervision of five professionals. |
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| Years | Employer | Title | Department |
| Years: 1970 to 1972 | Employer: Fats and Oils Section | Title: Group Leader | Department: |
Responsibilities:Expert's primary responsibilities included the investigation of new formulations, identifying and implementing cost and processing improvements, process start-up, and the supervision of one to two professionals. These individuals completed studies in the winterization, refining, filtration, and hydrogenation of vegetable oils and the synthesis of emulsifiers. This work leads to significant cost and capacity improvements.Major accomplishments included: 1. Development of a process for reclaiming spent frying oils. 2. Start-up of a large vegetable oil refinery. 3. Start-up of a new deodorization process. 4. Optimization of the formula for Puritan Oil. 5. Demonstration of a new process for dewaxing vegetable oils. |
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| Years | Employer | Title | Department |
| Years: 1968 to 1970 | Employer: Fats and Oils Section | Title: Process Engineer | Department: |
Responsibilities:Expert's primary responsibility was the development of new methods of vegetable oil processing.Major accomplishments included: 1. Demonstration of a new process for bleaching edible oils. 2. Demonstration of, and establishment of scale-up criteria for an improved process for the continuous hydrogenation of oils. |
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| Years | Employer | Title | Department |
| Years: 1966 to 1968 | Employer: | Title: Design and Sales Engineer | Department: |
Responsibilities:Expert's responsibilities included the design of mixing equipment, limited shop supervision, and the sales of new and used processing equipment.He was also responsible for the demonstration of methods for increasing the capacity of corn freezers. He was tasked, too, with the implementation of a facility for on-site manufacturing of pasta at Green Giant facilities. |
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Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of AIChE, the Institute of Food Technologists,the American Association of Cereal Chemists, American Society of Agricultural Engineers,and the Society of Manufacturing Engineers. He is Chairman of the AIChE Technical Session (Minnesota), the Symposia on Food Process Scale-up, and Dough Processing Operations (National Meetings of AIChE). |
| Professional Appointments |
|---|
| American Institute of Chemical Engineers Institute of Food Technologists American Association of Cereal Chemists Society of Manufacturing Engineers American Society of Agricultural Engineers Participant in IFT Workshop on Research Needs Industrial Representative on Natick Laboratories' Demonstration Project for Production of Military Rations Chairman of Technical Session, Minnesota AICHE Chairman of Symposium on Food Process Scale-Up, and Dough Processing Operations, National Meetings of AICHE Candidate for 2nd Vice Chairman of the Food, Pharmaceutical, and Bioengineering Division of the AICHE Chairman of Technical Symposium on Food Extrusion and Drying, COFE, Chicago Chairman of Technical Symposium on Food Engineering, IFT, Dallas Chairman of Technical Symposium on Food Engineering, Food Focus, AACC, Minneapolis Chairman of Technical Symposium on Unit Operations Based on Mechanical and Thermal Energy, Meeting of Research and Development Associates for Military Food and Packaging Systems, Boston USDA Value-Added Processing, Reviewer Chairman, International Extrusion Symposium, Sydney, Australia Chairman of Technical Symposium Pilot Plants and Scale Up, COFE, Chicago Editorial Board, Journal of Food Process Engineering Editorial Board, Journal of Food Engineering MAFMA Reviewer |
| Awards / Recognition |
|---|
| "Young Chemical Engineer of the Year", Minnesota Section of the Americal Institute of Chemical Engineers. APV Lecturer, SCI, Listed in "Who's Who in Technology", Listed in "Who's Who in Science & Engineering. |
| Publications and Patents Summary |
|---|
| He has authored over 20 technical articles (many on food extruders and sheeting of dough), five texts, and has several patents in his field. Expert has 58 U.S. Patents to date. Expert has texts currently authored: 10 |
Additional Experience
| Expert Witness Experience |
|---|
| He has been and expert witness and/or consulted on a number of patent infringement cases (probably about 6, possibly more these were spread over many year) He is currently and expert witness on a trademark/patent case. He does consulting on several (probably about 3 or 4) product liability cases where a equipment manufacturer was being sued for non-performance on machinery functioning. He once was an expert on a product liability/insurance nonpayment case He once consulted on at trade secrets theft case. |
| Training / Seminars |
|---|
| For most of 25 years in the food industry a significant fraction of efforts and responsibilities have been to train recent engineering and food science graduates. He has taught the following courses, "Selected Topics in Food Engineering", Food Engineering for Non-engineers", "Solving Problems in Food Process Scale-up", Food Extrusion", and "Introduction to Food Process Engineering." |
| Other Relevant Experience |
|---|
| The expert writes a regular column on Food Engineering for Cereal Foods World - Americal Association of Cereal Chemists. He is an On-campus recruiter. On-campus recruiter for Employer and The Procter and Gamble Company. Have reviewed many articles submitted for publication in professional journals. Extensive programming experience in FORTRAN, Pascal, BASIC, C, and Forth Member of the board of directors of Clean Green/Starch Tech of Minnesota, a producer of biodegradable packaging materials. |
Fields of Expertise
dough, food depositor, food extrusion, food processing, food processing equipment, food processing optimization, food product extruder, food sheeter, pasta manufacturing, pasta product, pizza dough, pharmaceutical process engineering, snack bar, food separation, canned food product, pizza, dessert, popcorn, food inspection, process-engineered separation, extruding machine, edible fat processing, frozen vegetable, canned vegetable, vegetable product, snack food, process optimization, ice cream, frying, frozen food, frosting mixture, food freezing, food canning, confection