Expert in Food Product Development: Organic Nutritional Products; Sports Nutrition. Non-Meat Products.
Expert ID: 108041 Florida, USA
PILOT PLANT PROCESS DEVELOPMENT; PILOT PLANT STUDYING. Expert has experience in small-scale wet processing (batching and blending), HTST and UHT thermal processing, spray drying, dry blending, and aseptic and retort packaging of various food products. Pilot scale was used to evaluate product improvements, reduce costs, conduct technical troubleshooting, and, with new products, evaluate proposed ingredients, process variables, manufacturing processes, optimization studies, and flavor profiling. Products produced successfully can be used for stability protocols, test markets, product registrations, and sensory panels. Expert has taken product concepts from benchtop to pilot plant to first-lot-to-stock in various commercial and qualified contract food manufacturing and packaging facilities.
BEVERAGE INGREDIENT; DAIRY PRODUCT; NUTRACEUTICAL; SPORTS BEVERAGE. Expert has experience evaluating and selecting ingredients for use in various infant, toddler, young children, and adult product categories. He has worked with fruit juice based beverages, soy and dairy based dietetic nutritionals, nutraceuticals, and sports nutritionals. Ingredient selection includes protein, fat, and carbohydrate blends; pre- and probiotics; vitamin, mineral, and trace mineral individual or premix fortifications; fiber systems; stabilizer systems; emulsifier systems; antioxidant systems; flavor systems; and novel ingredients.
INTERNATIONAL MANUFACTURING. Expert has experience taking a marketing or medical concept and formulating a product for an international launch, including markets in Canada, European Union, and Pacific Rim. The range of products include infant, toddler, and adult nutritional products; dairy, soy, and fruit juice based nutritionals; liquids; and powders.
NEW TECHNOLOGY ASSESSMENT. Experienced performing literature and patent searches, Expert evaluates new and novel processes, technologies, and ingredients in order to obtain a competitive edge or to improve an existing product. His work involves drafting a project scope, including costs, timing, and a list of deliverables, identifying a research and contract manufacturing and packaging facilities and executing initial feasibility studies. He compiles and summarizes early research results in a report, making recommendations for the next steps. He employs stage and gate research and development techniques.
Expert identified a novel commercial dryer to spray dry a protein-free product and a protein hydrolysate containing product. He evaluated soy proteins in place of casein proteins in processed cheese products. He also evaluated various sources of calcium in order to provide a clear, smooth beverage.
Expert can discuss and brainstorm a new project research and development proposal, one-on-one or with cross functional team members, outlining and defining the major tasks that need to be completed, from initial concept through to a successful commercial launch. Expert can then take an agreed upon proposal and carryout the feasibility and scale-up pilot plant trials, and then prepare for the commercial launch
Expert may consult nationally and internationally, and is also local to the following cities: Knoxville, Tennessee - Johnson City, Tennessee - Asheville, North Carolina - Greenville, South Carolina
|Year: 1989||Degree: MS||Subject: Food Science and Engineering||Institution: North Carolina State University|
|Year: 1987||Degree: BS||Subject: Food Science and Nutrition||Institution: The Ohio State University|
|Years: 1998 to Present||Employer: Undisclosed||Title: President||Department:||Responsibilities: He is an R&D consultant developing new products, processes and ingredients. He is experienced with functional foods, nutraceuticals, medical foods, and organic products. Forms of products that he has worked with include RTD, spray dried, agglomerated, and dry blended.|
|Years: 1993 to 1998||Employer: Abbott Laboratories||Title: Project Manager||Department: Abbott International||Responsibilities: He managed and developed new products for the world market of infant, toddler and adult nutritionals.|
|Years: 1989 to 1993||Employer: Abbott Laboratories||Title: Project Manager||Department: Ross Products Division||Responsibilities: He assisted with the domestic development and eventual commercial launch of new products and processes. He worked on benchtop to pilot plant to scale-up to launch in the four U.S. commercial plants.|
|Years: 1987 to 1989||Employer: North Carolina State University||Title: Research Associate||Department: Department of Food Science||Responsibilities: He managed and directed the NCSU client pilot plant R&D trials in the aseptic and UHT pilot plants.|
|Years: 1986 to 1986||Employer: The Pillsbury Company||Title: Intern Scientist||Department:||Responsibilities: He designed and implemented experiments to support a patent application for the Pillsbury microwave classic casseroles.|
|Years: 1985 to 1985||Employer: The Dannon Company, Inc.||Title: Intern Technician||Department: Dannone||Responsibilities: He performed an entire plant material balance for yogurt production.|
|Years: 1980 to 1985||Employer: Fisher Cheese Company||Title: Process Technician||Department:||Responsibilities: He supported R&D with new products and processes for natural and artificial cheese products.|
|Years||Country / Region||Summary|
|Years: to Present||Country / Region: Canada||Summary: Expert assisted with nutritional product and process development for Abbott Canada marketing and manufacturing.|
|Years: to Present||Country / Region: Ireland||Summary: He assisted with nutritional product and process development for Abbott Ireland marketing and manufacturing.|
|Years: to Present||Country / Region: Spain||Summary: He assisted with nutritional product and process development for Abbott Spain marketing and manufacturing.|
|Years: to Present||Country / Region: Brazil||Summary: He performed a GMP/QC audit on an ingredient manufacturing facility.|
|Years: to Present||Country / Region: Denmark||Summary: He supported Abbott International third party manufacture of nutritional products.|
|Associations / Societies|
|Expert is a member of the Ohio Valley Institute of Food Technologists, the National Institute of Food Technologists, the OSU Food Science Club (President), and the NCSU Food Science Club (Activities Chairman).|
|Expert has served on The Ohio State University's College of Agriculture Alumni Board (since 1997) and Treasurer (since 1998).|
|Awards / Recognition|
|Expert's has received: the Ross Products Division New Products Fair Team (1998); Abbott Laboratories Chairman's Award (1996); Abbott Laboratories United Kingdom Affiliate Award (1995); Ross Products Division Award of Merit, Team Award (1994); Abbott Laboratories Chairman's Award (1993); Ross Products Division Process Development Director's Award (1992); Ross Products Division Outstanding Individual Achievement Award (1991); Phi Kappa Phi Achievement Award (1990); Gerber Food Products Outstanding Graduate Student Stipend(1989); The Ohio State University President's Scholarship (1987); Forbes Leadership Award (1986); Stouffer Foods Scholarship (1986); Food Technology Junior/Senior Scholarship (1986, 1985); Van Wert County Foundation Fund Scholarship (1986, 1985); Kroger Dairy Undergraduate Scholarship (1986, 1985); Ohio Dairy Boosters Association Award (1985).|
|Publications and Patents Summary|
|Expert has seven food- related patents, and one pending.|
Fields of Expertise
beverage ingredient, dairy product, food formulation, food product development, food product process development, nutraceutical, pilot plant process development, pilot plant studying, sport beverage, food aseptic processing, food drying, food product enrichment, pilot plant, pilot plant scale-up, food product design, herbal supplement, food manufacturer, functional food, functional food development, new consumer product development, beverage processing, designer food, flavor profile, food product agglomeration, probiotics, calcium fortification, FDA food labeling regulation, dairy product substitute, calcium citrate, food research and development, fruit juice processing, sports nutrition, food product shelf-life study, beverage system, dairy product functional ingredient, food shelf life, food product nutrient enrichment, food product manufacturing, food product research and development management, dairy product aseptic processing, dairy product formulation, bifidobacterium, food flavor additive, high-temperature short-time pasteurization, technology evaluation, flavoring material, casein protein, kosher food processing, ultrahigh temperature equipment, food sweetener, flavor formulation, high-temperature short-time equipment, international food statute, aseptic filling, international manufacturing, cultured dairy product, dried dairy product, antioxidant, food additive, vitamin, spray drying, food spray drying, food shelf life testing, food technology, food product, food processing, food ingredient, flavor, drying, dietetic food, beverage, aseptic packaging process