Expert in Food Safety, New Product Development, and Food Science
He has been in the food research and development business for over 35 years. He has identified and developed many products that were considered ahead of their time. Grilled chicken sandwich, waffle fries and many products with nutritional benefits positioned his company ahead of the competitors. He developed an R&D process that incorporated the use of outside resources to obtain state of the art ingredients and equipment.
He has a PhD from Michigan State University and a BS and MS from Iowa State University. He did his thesis research in food microbiology. He worked with the pathogenic organisms that cause food borne disease. With his US Public Health Service experience the food borne diseases became a center of expertise. He also participated in a co-op program with The Quaker Oats Company that identified the importance of product development. He used this knowledge to design a research study to incorporate product development. Not only was the process evaluated for destruction on pathogens but a new product turkey sausage was developed at Michigan State University.
He was one of the first food scientists to join a smaller food service company. After learning the R&D process at The Quaker Oats Co. he began using his expertise to develop the R&D process for a smaller food service company. His experience, network, and professional standing allowed him to attract the larger food manufacturing companies to participate and assign their talented teams to the small companies’ priorities and special products. It worked and because of the speed to make decisions and recognize the special attributes of the new products the larger companies increased their support as more new innovations where introduced.
He developed state of the industry HACCP plan and directed a team that implemented plan in four plants. The computer software was located and used to simplify plan. HACCP plan was supported by a 5-log reduction study. HACCP trained and certified 100+ employees in English and Spanish. He validated 5 log reductions with in plant inoculation study and University of Georgia study with pathogenic E.coli 0157:H7. He presented to FDA personnel in Washington for approval. He set up new laboratory with in house microbiological capability. He coached QA Department on better administration procedures, employee evaluations, and upgraded professionalism of Department. He worked on the development of new suppliers with quality products and advanced designed equipment and systems. He identified and introduced new holding equipment based on new technology to provide customers with high quality sandwiches. He developed a state of the art new hamburger product. He utilized the best practices and identified new production systems, flavors, and specified best product formula based on science and knowledge.
Expert may consult nationally and internationally, and is also local to the following cities: Phoenix, Arizona - Tucson, Arizona - Mesa, Arizona - Glendale, Arizona - Scottsdale, Arizona - Chandler, Arizona - Tempe, Arizona - Gilbert, Arizona - Peoria, Arizona
|Year: 1963||Degree: AA||Subject: General Pre Vet courses||Institution: Wright City College Chicago, IL|
|Year: 1966||Degree: BS||Subject: Food Technology||Institution: Iowa State Univ|
|Year: 1968||Degree: MS||Subject: Food Technology||Institution: Iowa State University|
|Year: 1973||Degree: Ph.D||Subject: Food Science and Human Nutrition||Institution: Michigan State University|
|Years: 2003 to Present||Employer: Undisclosed||Title:||Department: Morrison School of Management and Agribusiness||Responsibilities: As a Faculty Associate, he taught AGB 364 Technology I. DNA/DNA Cloning giving new emphasis on the food industry. He proposed three new courses for Fall 2004. He asked to serve on Arizona Agribusiness Council 2003-present. He taught AGB 294 Introduction to Food Science Fall 2005 Spring/Summer 2006. He wrote a text book, “Fundamentals of New Product Development.”|
|Years: 2004 to 2005||Employer:||Title: Chief Food Innovation Officer||Department:||Responsibilities: He reviewed and recommended changes in food products, procedures, equipment, food sources, and quality control for all 7 food service concepts. He was responsible for all phases of new product development from conception to rollout. His major accomplishment was the identification and development of two new core items for the Taco Time Mexican theme franchise.|
|Years: 2000 to 2003||Employer:||Title: Director Product Development and Quality Assurance||Department:||Responsibilities: He supervised three managers and directed 40-45 active projects achieving results through outside resources. He developed and successfully introduced nine- limited time offers (LTO’s) that included chicken strippers, steak and cheese, chicken bites, salads, and catfish. He was a major development of a new Angus burger product now in operations for two years and adding 10 million incremental sales. He will increase interest for pioneer franchise markets. He developed two major packaging options one for fries and seasoning, the other packaging of pups (hot dogs). He worked in equipment development included new holding technology, a unique electric grill for new environments. He worked on breakfast and speed of service issues produced new larger biscuit and scrambler that address speed of service and customers mobility.|
|Years: 1998 to 1999||Employer:||Title: R&D/QA Consultant||Department:||Responsibilities: He developed state of the industry HACCP plan and directed a team that implemented plan in four plants. Computer software was located and used to simplify plan. HACCP plan was supported by a 5-log reduction study. HACCP trained and certified 100+ employees in English and Spanish. He validated 5 log reduction with in plant inoculation study and University of Georgia study with pathogenic E.coli 0157:H7. He presented to FDA personnel in Washington for approval. He set up new laboratory with in house microbiological capability. He coached QA Department on better administration procedures, employee evaluations, and upgraded professionalism of the department.|
|Years: 1983 to 1997||Employer: CHICK-FIL-A, INC., Atlanta, GA||Title:||Department: R&D/QA||Responsibilities: He directed research and development efforts leading to new and improved products and processes for all concepts. He controlled the quality of the company’s products through product specifications and procedures developed by R&D. He created an environment that encourages creativity and innovative concepts.|
|Years: 1978 to 1983||Employer: MARRIOTT CORPORATION/GINO’S INC., Bethesda, MD/King of Prussia, PA||Title:||Department: Roy Rogers R&D||Responsibilities: He promoted to Director of Research and Development in 1980 for both the Gino’s and Rustler’s divisions. He managed quality assurance, new product development and technical services. He developed a laboratory for analytical evaluations. He directed the development of procedures for new products. Utilizing new technology, he developed a natural roast beef product that replaced labor- intensive system. He was the Manager of Food Technology and realized $1.5MM savings through cost reduction projects that included utilization of yellow skin chicken. He developed new products: chili, fresh burger concept, and a cheese steak sandwich.|
|Years: 1973 to 1978||Employer: THE QUAKER OATS COMPANY, Barrington, IL||Title:||Department:||Responsibilities: He improved product freshness and developed a new flavor-saver system for Aunt Jemima Frozen Foods and Celeste Pizza products. He nominated for Presidents Award. He was the Group Leader, Foods Research, RTE Cereals and Corn Goods. He conducted research to improve nutrition of corn products through genetic changes. He was the Group Leader, Pet Foods Research. He was responsible for new products, cost reduction, ingredient substitution, and nutrient stability in Expert canned and semi-moist dog and cat foods.|
|Years: 1968 to 1970||Employer: FOOD AND DRUG ADMINISTRATION / USPHS COMMISSION CORPS, Atlanta, GA||Title:||Department:||Responsibilities: He participated in the administration of Federal Interstate Milk Shippers Program and foodservice sanitation program. He returned to school for Ph.D.|
|Years: 2008 to Present||Agency: USDA||Role: Consultant with Sustain||Description: He reviewed components on Food Quality program for grain products.|
|Years: 1998 to 1999||Agency: FDA||Role: originator of system||Description: He presented a 5-log reduction study and HACCP program for fresh citrus juice. The system was approved based on scientific study.|
|Years: 1968 to 1970||Agency: US Public Heath /FDA||Role: Commissioned Corps Officer||Description: He administrated Interstate Milk Shippers Program and Food Service Programs for Region 7 States.|
|Years||Country / Region||Summary|
|Years: 1998 to 1999||Country / Region: Mexico||Summary: He reviewed the plant and equipment to implement a HACCP program for a fresh juice plant. He required identifying and approving a laboratory for analysis.|
|Years: 1983 to Present||Country / Region: England||Summary: He was appointed member of the International Relations Committee. He participated in presenting, “Meeting the Challenge – The U.S. Experience.” Institute of Food Technologists British Section; “Food Technology and Catering – Bridging the Gap,” presented October 23, 1986, Kensington Chose Hotel, London, England.|
|Years: 1995 to 1995||Country / Region: Holland||Summary: He worked in the International Food Exhibit in cooperation with the Institute of Food Technology.|
|Years: 1992 to 1992||Country / Region: Republic of Georgia||Summary: Through the Georgia to Georgia Friendship Force exchange, he has consulted with Dr. Guivi Sanadze, Vice President of The Academy of Science of Georgian Republic, USSR, opening up opportunities for the Georgian students to interact with American Scientists.|
|Associations / Societies|
|American Management Association, Gamma Sigma Delta, Phi Tau Sigma, Sigma Xi. Institute of Food Technologists.|
|Licenses / Certifications|
|Registered Sanitarian (not active)|
|Governor’s Food Processing Advisory Council Steering Committee. Elected as Vice Chairman of Group in 1997.Elected Chairman, Georgia Food Processing Advisory Council, with key role in presenting consumer perspective for support of new $8MM food science facility in Griffin, Georgia.
Received Fellow of the Institute of Food Technologists. An honor bestowed through election by your peers for distinguished service to the Food Industry.
|Awards / Recognition|
|Virginia Polytechnic Institute and State University.
Marine Advisory and Education Council Service.
|Publications and Patents Summary|
|He has 16 publications, 1 patent pending, and writing a text book on New Product Development.|
|Expert Witness Experience|
|He served as an expert witness in TN State Court for a Poultry company involved in a fire and destruction of Chick-fil-A product.
Also was an expert witness in GA State Court for a coffee spill case.
|Training / Seminars|
|He presented “Foodservice New Product Development or the Science of Change and Innovation” -- IFT Symposium Approach and Activity of Product Development in Different Sectors.
He has been on the Professional Speakers’ List since 1988 to present.
He participated in presenting, “Meeting the Challenge – The U.S. Experience.” Institute of Food Technologists British Section; “Food Technology and Catering – Bridging the Gap,” presented London, England.
“Food Science in the Food Service Industry: Does It Fit In?”
Presented at: Gulf Coast Section, Baton Rouge, Louisiana;
Bluegrass Section,Louisville, Kentucky;
Dixie Section, Atlanta, Georgia;
Long Island Section
Cactus Section, Phoenix, Arizona;
Ozark Section, Fayetteville, Arkansas;
Mid South Section, Memphis, Tennessee;
Carolina-Virginia Section, Rocky Mount, North Carolina;
Hawaii Section, Honolulu, Hawaii;
Ohio Valley Section, Columbus, Ohio;
Great Plains Section, Sioux Falls, South Dakota;
Delmarva Section, Salisbury, Maryland;
Graduate school lecturer, The University of Georgia.·
Served on graduate student committee, Ph.D. Thesis.
Georgia Governor’s Development Council Initiative on Food Processing – Food Safety Committee.
Appointed Industry Associate – Center for Food Safety and Quality Enhancement – The University of Georgia.
|The Food Service companies that he worked for required new sources of all types of products. Major food companies were identified to provide quality products as well as their resources for new product development projects. Campbell's, 3-4 major poultry companies, meat sources, flavor components, McCormick seasonings for proprietary marinades, Griffith Labs for baked products, Kan Pac for shelf stable dairy products, fruit toppings, Cheese cakes, and many others. Usually, a product was sourced from more than one company.|
|KEY CONTRIBUTIONS TO THE PROFESSION OF FOOD SCIENCE AND/OR TECHNOLOGY:
He has remained active in his professional, as well as social community and fraternal organizations. He has continued to serve as an Adjunct Professor at Virginia Polytechnic Institute and State University, serving on both Master’s and Ph.D. candidates’ committees and directing specific research to maintain basic information within the food service industry. He has also contributed his time to The University of Georgia as a speaker for the New Product Development course for graduate students and has participated and sponsored research at the Griffin Experiment Station as part of The University of Georgia system.
He has remained very active in not only the industry, but also the government, by serving on a number of committees, as well as many presentations for various regional IFT sections through the Scientific Lectureship Program.
Special Consultant Activities:
Through the Georgia to Georgia Friendship Force exchange, he has consulted with Dr. Guivi Sanadze, Vice President of The Academy of Science of Georgian Republic, USSR, opening up opportunities for the Georgian students to interact with American Scientists.
During his career as a food scientist, he has continually contributed to the development of the companies that he has been employed by. He has continually utilized the scientific approach to developing the best products possible utilizing the latest technologies available at the time. In many cases, this has provided products for his companies that have led them into new areas, such as a total new process for roast beef; the development of a non-fried chicken product for Chick-fil-A, utilizing the latest technology in the development of a grill that cooks from top to bottom; the use of biological standards to develop top-quality products; and the use of microbiological information to develop procedures and standards that are state of the art. One example is the use of all pasteurized egg products to eliminate the possibility of contamination through Salmonella enteritidis.
Many new menu items have been developed to take advantage of the nutritional benefits and characteristics of individual poultry items, such as Chick-fil-A Grilled’n Lites.
Institute of Food Technology Food Service Division:
He served on the Food Service Division Short course Planning Committee.
He served as a speaker on how the Food Service Industry works/distribution for the short course sponsored by IFT Food Service Division, New Orleans, Louisiana.
He served as Officer for the IFT Division, becoming Chairman.
He worked on joint sponsorship of the Food Service Nutritional Symposium with presentation.
He co-chaired the new muscle food products for the Food Service Industry Symposium, with Dr. Norman Marriott. Virginia Polytechnic Institute and State University
He was elected to serve on Executive Committee as an Executive Director. During his tenure as Chairman, initiated the Second Regional Food Service Symposium, as well as initiating a position for student representation on the Executive Committee.
He was on the Food Service Distinguished Awards Committee.
He was appointed to IFT Foundation Campaign Steering Committee
He had a three year appointment to IFT Foundation Board.
He received Fellow of the Institute of Food Technologists. An honor bestowed through election by his peers for distinguished service to the Food Industry.
|Other Relevant Experience|
|He has sat on the Governor’s Food Processing Advisory Council Steering Committee. He was elected as Vice Chairman of Group. Elected Chairman, Georgia Food Processing Advisory Council, with key role in presenting consumer perspective for support of new $8MM food science facility in Griffin, Georgia. Michigan State University College of Agriculture & Natural Resources Board of Directors – Alumni Association. He was appointed the Professional Adjunct Professor at Virginia Polytechnic Institute and State University. He served on graduate student committee, Ying-Ying GWO M.S. degree. He appointed and served as Scientific Lecturer.|