Expert in Food Science, Beverages and Nutrition
Expert ID: 731656 United Kingdom
He prepared a technical market analysis on applications of mid-infra red technology for a Japanese fibre-optics firm. The survey covered various food uses difficult to assess using conventional techniques and led to the firm exploiting this technology at the pilot-scale level.He prepared a report for a market analyst covering new fruits from South America. The report detailed potential agronomy, fruit characteristics and nutritional benefits, likely supply chain options and uses in various product development spheres.He processed blackcurrant and blueberry cultivars for a pharmaceutical/food company, and analysed processing data. He presented a report with findings on the fruit quality & its characteristics and a comparison/assessment with previous years' data.He prepared a report on novel beverage processing techniques for a market analyst to help them assess the technological worth of an industry new to them. The report detailed types of technology, potential for success and investment opportunities citing vendors, clients and research associations/institutes to work with.He prepared a report for a German market analyst on the novel sweetener Stevia describing the supply chain, analysis, quality and applications in both beverage and food product development. The report had special emphasis on taste-masking of Stevia.
|Year: 2001||Degree: PhD||Subject: Biochemical Engineering||Institution: University of Birmingham|
|Year: 1985||Degree: MSc||Subject: Process Biotechnology||Institution: University of Birmingham|
|Year: 1984||Degree: BSc||Subject: Biochemistry||Institution: University of Bristol|
|Year: 1995||Degree: Diploma in Management Studies||Subject: Management/Business||Institution: Bristol Business School, University of West Of England|
|Years: 2010 to Present||Employer: Undisclosed||Title: Food Science Consultant||Department:||Responsibilities: Expert provides consultancy services, especially technical report writing to clients. Main areas of focus are new technologies, workshops, nutrition, product development and ingredients. Current clients range from multinational pharmaceutical/food companies to SMEs.|
|Years: 1990 to 2010||Employer: GlaxoSmithKline Consumer Healthcare||Title: Senior Scientist||Department: Product Sciences||Responsibilities: Managed research projects on all aspects of beverage science and processing, and the fruit supply chain. He ran two technology groups on sweeteners and fruit science.|
|Years: 1988 to 1990||Employer: RHM Research and Engineering Ltd.||Title: senior scientific officer||Department: Fruit Chemistry||Responsibilities: Led project investigating pectin chemistry and analysis, to improve a jam manufacturing process for Robertsons. Created baked and meat flavours using simple chemicals for microwave products.|
|Associations / Societies|
|IFT (member), IFST (member), Acumentia consulting group.|
|Publications and Patents Summary|
|He has two publications.|
|Training / Seminars|
|He chaired the conference 'Future Beverages Innovation' in December 2013 and delivered the workshop on Stevia for Fi- Europe in March 2012. He developed two platform technologies in sweeteners and fruit science for GlaxoSmithKline. Cider making course.|
|Sourcing fruit processing equipment, and product development equipment for making beverages. Specialises in aseptic and novel processing technologies. He sources third-party contractors for drink, powders and bar product development for clients.|
|Market analysis and reports on ingredients and food processing technology for FoodWrite Ltd. Specific insights into beverages (alcoholic and non-alcoholic) and food ingredients.|
|Other Relevant Experience|
|Factory trialling and process validation with clinical production of beverages, GMP and GLP including contract packing. Included including validation of process for EFSA claims studies.
Process development, design and scale-up
Supply-chain development (e.g. procurement of new ingredients – lutein, vitamin C derivatives, developing new methods for supply of blackcurrant ingredients, and existing product support)
General food law, specification setting, legislation and labelling especially of beverages. Checking and approving pack copies against specifications, and associated artwork.
Product specification setting and regulations
Intermediate HACCP, CIEH Level 3 Award in Supervising Food Safety in Manufacturing, CIEH Level 2 Environmental Principles and Best Practice.