Expert Details
Food Product Development
ID: 721352
Texas, USA
Expert's primary expertise in is fluid, frozen, dry, 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 Expert's production and product development work in each product area, completed over a span of 25 years, are available upon request.
Expert has worked with the development, application, an
Expert 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.
Expert 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, Expert 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
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1975 | Degree: PhD | Subject: | Institution: Food Science - Cornell University |
| Year: 1971 | Degree: BS | Subject: | Institution: Food Science - Cornell University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1992 to Present | Employer: Undisclosed | Title: | Department: |
Responsibilities: |
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| Years | Employer | Title | Department |
| Years: 1990 to 1992 | Employer: Director of Research and Development, Dreyers Grand IceCrea m | Title: | Department: |
Responsibilities: |
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| Years | Employer | Title | Department |
| Years: 1986 to 1990 | Employer: Senior Manager of Technology Development, The QuakerOats Compan y | Title: | Department: |
Responsibilities: |
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| Years | Employer | Title | Department |
| Years: 1975 to 1986 | Employer: Director of Product Applications, Archer-Daniels-Midlan d | Title: | Department: |
Responsibilities: |
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Fields of Expertise
consumer product marketing, food product development, cultured dairy product, dairy microbiology, dairy product, dairy product formulation, dairy product functional ingredient, food product labeling, frozen dairy dessert, frozen dairy dessert ingredient technology, ice cream, ice cream technology, yogurt, food ingredient, food ingredient technology, market positioning, promotion, strategic market planning, market assessment, consumer demographics, market potential, beverage processing, consumer focus group, clouding agent, food marketing, dairy quality control, cream cheese, food biotechnology, fermented baked food product, pilot line, butterfat, beverage ingredient, frozen baked food product, palatability testing, beverage dispenser, fruit juice composition, fruit juice processing, starter culture, tofu, food product shelf-life study, food product process development, baked food product, dairy product packaging material, dairy product packaging process, dairy product package, pizza, pizza topping, beverage system, bakery product functional ingredient, sugar-free dessert, dairy creamer, fermented milk, market forecasting, consumer choice prediction, chymosin, food product manufacturing, food product quality control, food product research and development management, dairy product aseptic processing, bifidobacterium, pilot plant, pilot plant scale-up, biotechnology quality assurance, dairy product safety, food product quality improvement, food product cost reduction, dairy product sensory evaluation, low-calorie frozen dairy dessert, beverage canning, soft serve dessert, new technology business value measurement, new product development, new product assessment, food preservative, dairy culture, marketing, beverage packaging process, fruit juice, frozen yogurt, frozen food, food product, food preservation, food color additive, dairy processing, dairy nutrition, dairy cream, buttermilk, butter, acidulent