Expert in Food Research, Product Development, Quality Control, QC Test Procedures, and Training in Food QC
Expert ID: 107731 New York, USA
WHOLE GRAIN PASTA. Expert developed milling conditions to protect wheat germ integrity, a factor responsible for the sweet/nutty flavor in whole grain pasta. His studies showed that oxidation and enzymatic degradation of germ components were associated with whole wheat pasta quality. A patent was obtained for his discovery.
FAT-FREE CHEESE. In his studies, Expert found that the conversion of calcium caseinate to sodium caseinate during cheese manufacturing was related to the texture and meltability of processed cheese. A test was developed and implemented in the processing conditions. This work resulted in a high-quality fat-free cheese.
SEDIMENT FORMATION IN LEMON JUICE. Expert discovered that the survival of the enzyme pectin methyl esterase was responsible for the time-delayed sediment formation in bottled lemon juice. The juice was preserved with sodium meta-bisulfite and sodium benzoate. Once the enzyme was discovered, Expert developed and implemented a sensitive test to determine the exact enzyme level and processing conditions to inactivate it.
REFRIGERATED EGG-CHEESE SPREAD. Expert was part of a team that invented and patented processing conditions to make five varieties of refrigerated cheese spreads.
ASIAN FOOD. Expert has worked on quality improvements of Asian foods, particularly those of Indian origin. He worked on the stabilization of spice blends such as Sambar and Rasam powders. Additionally, he is familiar with the stabilization of leavening property of Idli dough for food service applications.
Consumed foods are highly complicated products and vary depending on the ethnicity and regional preferences/characteristics of the CONSUMER. So the Analytical Chemistry varies depending on the 'preferred' vs. 'undesirable' attributes of the product. Typical example always discussed by the Professor in the class room is the attributes of 'Lie.der.kranz Cheese'. It is a strong- (putrid-in my opinion!!) flavor preferred only by the social-elite. Therefore the analytical procedure, particularly preparing the sample, using appropriate standard reference materials is a challenge to an Analytical Chemist. There are numerous ways to develop procedures to identify, analyze and validate the data so it is duplicated by any one experienced in the art of ANALYTICAL CHEMISTRY.
This is a product that develops 'reaction flavors' during the use by the 'CONSUMER'. Example that can demonstrate this phenomenon is Barbecue Sauce. The compnents in the sauce react with the meat components (Fish, Chicken, Beef, Pork, etc) during intense heat exposure of the grill. To acchieve a perfect balance the RD person developing the Sauce must be aware of the sauce cling, moisture loss, etc, during the grilling process to optimize the composition of the final product.
PASTA EXTRUSION; PASTA MANUFACTURING; PASTA PRODUCT. The effects of extruder RPM, moisture content of the dough, and temperature are the critical control factors that influence finished pasta quality. Expert conducted pilot plant studies that improved the quality of finished pasta. He also developed and standardized a "cooking loss" test, which is used to distinguish premium pasta from ordinary pasta. Additionally, Expert has developed various pastas for the food service market, including gourmet wine pasta, microwavable pasta, and pre-soaked quick-cooking pasta.
Expert may consult nationally and internationally, and is also local to the following cities: Rochester, New York - Syracuse, New York - Utica, New York
|Year: 1972||Degree: Ph.D.||Subject: Food Science and Nutrition||Institution: Ohio State University|
|Year: 1968||Degree: M.S.||Subject: Food Science||Institution: University of Wisconsin-Madison|
|Year: 1961||Degree: B.S.||Subject: Agriculture||Institution: Andhra University, Viskhapatnam, Andhrapradesh, India|
|Years: 1997 to Present||Employer: Undisclosed||Title: President||Department:||Responsibilities: Founded the Company in 1997. He developed and introduced new products in the ethnic market. He has resolved QC problems for clients manufacturing pasta, sauce, bakery products, spice blends, and soybean seasonings.|
|Years: 1974 to 1997||Employer: BORDEN, INC||Title: Senior Project Leader||Department: Science and Technology, Research Center||Responsibilities: He worked on pasta, cheese, soups, confectionery items, salty snacks, analytical services, and QC personnel training. Eight patents were obtained for Borden, Inc.|
|Years: 2004 to Present||Employer: Undisclosed||Title: Chief Scientist||Department:||Responsibilities: This is new 'VC' funded company started in 2004. Head Quarters are in Nashville, TN. This company was started based on the patented technology by Srim Enterprises. The traditional creal grain based foods using this technology helps Type-2 diabetics and also helps prevent obesity by controlling starch digestion (~40% less vs.Control) rate in the body.|
|Years||Country / Region||Summary|
|Years: 1995 to 1997||Country / Region: Italy||Summary: Trained quality control plant personnel in an Italian pasta plant in Albadoro, Italy.|
|Years: 1998 to 1998||Country / Region: Lisbon, Portugal.||Summary: Pasta Quality: Problem identification, remedial/preventive procedures and training QC personnel.|
|Years: 2005 to 2005||Country / Region: Montreal, CANADA||Summary: Developing formulation and process for making lo-Carb:Hi-Protein pasta with traditional consumer attributes.|
|Associations / Societies|
|Expert is a professional member of the American Association of Cereal Chemists, the Institute of Food Technologists, and the American Diabetic Association.|
|Publications and Patents Summary|
|He has co-authored 11 U.S. and international patents.|
|Hindi, Telugu - In INDIA|
Fields of Expertise
high quality wheat production, wheat milling, wheat quality assurance, flour quality assurance, food product, noodle, snack bar, wheat flour, wheat gluten, wheat starch, food analytical chemistry, sauce, pasta extrusion, pasta manufacturing, pasta product, food quality control, food product pilot laboratory, wheat germ, nutrient composition, food product development, food processing quality, food research and development, flavor encapsulation, ethnic food, head-space gas chromatography, Standard of Identity, starch product, food testing laboratory, food product process development, baked food product, wheat production, food product nutrient enrichment, food product enrichment, food product quality control, food product research and development management, food on-line sensor, cereal chemistry, food product quality improvement, food industry quality control, quick-service meal, low-fat cheese, food analysis, food product extruder, food formulation, cereal grain, gelatin, food additive, food, recipe, wheat, taste, syrup, spaghetti noodle, snack food, food texture, food technology, food quality assurance, food processing, food ingredient, food extrusion, food chemistry, flour, flour mill, dough, cereal (food), bread