Expert in Food Product Development
Steve's primary expertise in is fluid, frozen, Expert, cultured, and fermented dairy products, with specific knowledge of ingredient selection, formulation, and process development. He has additional experience in quality management, shelflife assessment, consumer testing, and cost reduction/avoidance programs. Specific examples of Steve's production and product development work in each product area, completed over a span of 25 years, are available upon request.
Steve has worked with the development, application, an
Steve has expertise with yogurt, sour cream, and other cultured dairy food systems. He can provide advice on ingredient selection, formulation, culture selection and technologies, processes, shelflife assessment, and quality management.
Steve has over 25 years of experience in regulatory issues related to ingredient statements, ingredient claims, kosher certifications, USDA labeling, USDA Grade A designation, ingredient listing, nutrition facts statements, and nutrient content and health claims. This includes finished product nomenclature and other regulatory issues.
A significant portion of Steve's career has been involved with frozen dairy desserts. His expertise in this area includes ingredient selection, formulation, processing, packaging, distribution, and cost
Besides being an expert developer of fluid, frozen, cultured, and fermented variants of standard dairy foods, Steve has also worked with non-dairy ingredients for general use in processed foods. He can answer in-depth questions on ingredient issues related to confectioneries, beverages, fruit juices, desserts, tofu, pizza, bakery products, and cereal products. He is knowledgeable of corn-derived sweeteners, refi
Expert may consult nationally and internationally, and is also local to the following cities: Houston, Texas - Pasadena, Texas - Beaumont, Texas - College Station, Texas - Baytown, Texas - Bryan, Texas - Sugar Land, Texas - Port Arthur, Texas - Galveston, Texas - Missouri City, Texas
|Year: 1975||Degree: PhD||Subject:||Institution: Food Science - Cornell University|
|Year: 1971||Degree: BS||Subject:||Institution: Food Science - Cornell University|
|Years: 1992 to Present||Employer: Undisclosed||Title:||Department:||Responsibilities:|
|Years: 1990 to 1992||Employer: Director of Research and Development, Dreyers Grand IceCrea m||Title:||Department:||Responsibilities:|
|Years: 1986 to 1990||Employer: Senior Manager of Technology Development, The QuakerOats Compan y||Title:||Department:||Responsibilities:|
|Years: 1975 to 1986||Employer: Director of Product Applications, Archer-Daniels-Midlan d||Title:||Department:||Responsibilities:|
|Years: to Present||Employer: Undisclosed||Title:||Department:||Responsibilities:|