Expert Details

Expert in Food Research, Product Development, Quality Control, QC Test Procedures, and Training in Food QC

Expert ID: 107731 New York, USA

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DURUM WHEAT QUALITY; DURUM WHEAT MILLING; HIGH QUALITY WHEAT PRODUCTION. Expert developed a comprehensive method for grading durum wheat varieties. This method was successfully adopted to develop a superior durum wheat for producing high-quality pasta in commercial pasta plants. Expert's work involves selecting and ranking tests such as micro-sedimentation, ash content, color, protein, and mixogram score. The mixogram procedure, which is normally used in the bread baking industry, was modified and standardized specifically for the pasta industry in Italy and the U.S. Expert evaluated and modified milling conditions (reduction/oxidation) in order to increase the usable part of the wheat berry from 65% to 75%. His work resulted in a pasta that had better texture, color, protein, and was less sticky. The recipient of a patent for durum milling, Expert has developed other procedures that have been successfully tested in a commercial mill and pasta plant.

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

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Education

Year Degree Subject Institution
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

Work History

Years Employer Title Department Responsibilities
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.

International Experience

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.

Career Accomplishments

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.

Language Skills

Language Proficiency
Hindi, Telugu - In INDIA

Fields of Expertise

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