Expert Details

Expert in Food Processing Quality and Safety

Expert ID: 720113 Washington, USA

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Expert has conducted research to improve the quality of common beans such as to improve storage methods and develop methods to assess the quality of stored beans. He has expertise in the composition, protein digestibility, cooking, and processing quality of beans. He has extensive problem solving experience with regard to flavor and texture problems in processed bean products. In his thesis, Expert explored the effect of post-blanch treatment on volatiles recovered and the flavor of frozen peas and green beans.

Expert has conducted both fundamental synthetic and applied food product development research with the saccharide fatty acid polyester fat substitutes. He is familiar with synthetic fat substitutes and the other fat replacers prepared from carbohydrates, proteins, cellulose, or pectin. Additionally, he knowledgeable of reduced and lowfat cheese technology.

Expert has extensive experience and expertise in evaluating and interpreting scanning electron micrographs (SEMs). He has particular expertise with SEM of plant material and dairy products.

Expert initiated research on the nonthermal food processing potential of high hydrostatic pressure (HHP), high intensity pulsed electric fields (PEF) and oscillating magnetic field technologies. The nonthermal processing technologies are relatively new and involve inactivation of microorganisms and enzymes to improve the shelf-life of foods. He also has expertise in engineering food microbiology (safety) and quality aspects of HHP and pulsed electric field pasteurization.

Expert may consult nationally and internationally, and is also local to the following cities: Spokane, Washington - Kennewick, Washington

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Education

Year Degree Subject Institution
Year: 1972 Degree: Ph.D. Subject: Food Science Institution: University of Wisconsin
Year: 1970 Degree: M.S. Subject: Food Science Institution: University of Wisconsin
Year: 1966 Degree: B.S.Ed. Subject: Natural Sciences Institution: University of Wisconsin

Work History

Years Employer Title Department Responsibilities
Years: 1973 to Present Employer: Undisclosed Title: Professor (and Food Science Specialist since 1983) Department: Food Science Responsibilities:
Years: 1980 to 1981 Employer: University of British Columbia and British Columbia Cancer Research Center (Professional Leave) Title: Associate Professor Food Science Department: Responsibilities:

Career Accomplishments

Associations / Societies
Expert is a member of IFT, ACS, AOCS, and several other professional societies.
Awards / Recognition
Expert received the Outstanding Researcher of the Year Award from Nalley's Fine Foods. He was invited to participate in USDA-CSREES Review of University of Nebraska Food Science and Technology Department and Food Processing Center.
Publications and Patents Summary
Expert is an Associate Editor of Food Structure, Food Processing and Preservation, Food Research International, and Cereal Foods World. He has authored or co-authored many technical publications and oral presentations.

Fields of Expertise

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