Expert Details
Food Science
ID: 732300
Pennsylvania, USA
As owner of a food science and solutions consulting firm, Expert's technical services include:
• Process Development
• Auditing
• Advanced Preservation Processing
• Co-Packer & Equipment Selection
• Factory Start-ups
• Low & High Acid Processing
• Nutrition
• Dry Seasonings & Spices Blending
• Culinary Arts
• Baking, Extrusion & Frying
• Farming
Product services include:
• Vegan, Organic & Natural Products
• Condiments
• Shelf Stable: Wet and Dry
• Frozen: Meals, Potatoes, Snacks
• Frozen Novelties: Dairy & Non-Dairy
• Dairy: Milk, Dry Milk, Butter, Ice-Cream
• Wet & Dry: Soups, Sauces, Gravies
• Ancient Grains
• Pasta, Bagels & Bakery Items
• Chocolate Syrups
• Low Sodium Flavors
Professional services include:
• PCQI, HACCP SQF
• Strategic/Marketing Platforms
• Open Innovation
• Strategic/Marketing Platforms
• Six Sigma
• Project Management
• Consumer Testing
• Coaching
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1994 | Degree: Master of Business Administration | Subject: Business | Institution: Chapman University, Syracuse, NY |
| Year: 1987 | Degree: Bachelor of Science | Subject: Food Science | Institution: The Pennsylvania State University, State College, PA |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2013 to Present | Employer: Undisclosed | Title: Owner | Department: Food Solutions Consulting |
Responsibilities:Assists corporate and entrepreneurial clients with product and process development including technology implementation, factory optimizations, product development and start-ups.• Developed cutting edge formulas and processes for entrepreneurial and corporate clients (Dinant, Associated Brands, Pinnacle Foods, Golden State Foods, Stratas, Smithfield, Unilever, Con Yeager, and Mondelēz), tea beverages, nutritional meals, nutraceutical, vegan, ancient grain, and natural frozen novelty products. • Commercialized a nutraceutical ice pop for children under the brand Feel Better Pops. • Consulted 4 companies and American University of Beirut Food Science department in Lebanon as a volunteer for Land O’Lakes and USAID. Provide regulatory, due diligence, and auditing to insure intellectual property, FSMA compliance, food safety, leadership, and business optimization for various corporate clients. • Developed SQF and other FSMA programs for five different companies. Reinitiated a broken Supplier Approval Program with updated policy and other SOPs. Initiated Management Responsibility to drive a culture of food safety. • Audited four companies for due diligence food safety. • Assisted client with SQF audit; reviewed and updated documents. • Recommended capital for SQF compliance. • Wrote five HACCP plans. • Developed labeling and specifications for Kraft Heinz. • Built 9 new templates for specification development. |
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| Years | Employer | Title | Department |
| Years: 2009 to 2013 | Employer: H. J. Heinz | Title: Principle Research Scientist | Department: Research & Development |
Responsibilities:Researched and developed new technologies, platforms, or processes that can be commercialized into products or solutions. Managed resources, budget, and implementation strategy.• Tested technical and consumer criteria for advanced preservation technologies, Shaka retort and microwave aseptic processes, to develop fresher food products. • Planned R&D effort on construction of $110 million frozen food plant pasta line and kitchen through the following: project management, equipment selection, and consumer testing to increase production output. • Re-launched $41 million line with whole grain that met consumer demand for health, wellness, and taste and received Heinz Tech Nova Award for Whole Grain Bagel Bites. • Led global advanced preservation technology and vegetable protein teams to drive emerging technologies from region to region. Managed relationship with Monell Chemical Senses Center, Center for Advanced Process and Package Studies, and Penn State to initiate projects on new scientific findings. |
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| Years | Employer | Title | Department |
| Years: 2001 to 2008 | Employer: H.J. Heinz | Title: Project Manager | Department: R&D |
Responsibilities:Implemented R&D brand strategy to drive growth through product development and managing one to three resources.• Moved, started-up, and qualified entire $20 million Wyler production line to co-packer facility to decrease cost. • Led reformulation on Heinz Homestyle Gravies and Boston Market Gravies, Wyler’s Bouillon and Mrs. Grass Soups which resulted in improved consumer scores. |
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| Years | Employer | Title | Department |
| Years: 1997 to 2001 | Employer: Borden Foods | Title: Project Leader | Department: Research & Development |
Responsibilities:Executed R&D brand strategy to drive growth through product development, budgeting, and managing eight resources.• Introduced 18 innovative products to the market place such as, Wyler’s Fast Dissolve Cube, Wyler’s Shakers, Wyler’s No Sodium and Wyler’s Soup Starter with membrane pouch in a two-year period. Applied for patent on Wyler’s Fast Dissolve Cubes to control intellectual property. |
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| Years | Employer | Title | Department |
| Years: 1990 to 1997 | Employer: Borden Foods | Title: Sr. Food Technologist, Food Technologist, Associate Technologist | Department: R&D |
Responsibilities:Developed food products, cost reductions, and factory optimizations.• Assisted Thermal Process Authority in calculating low acid products and deviations such as Alfredo Sauce and Snow’s Seafood Products. • Introduced Wyler’s Reduced Sodium Bouillon using patented low salt technology and Wyler’s Made with Real Beef Bouillon to drive consumption. • Developed Classico Tomato Pesto and Classico Italian Sausage for consumer variety. |
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| Years | Employer | Title | Department |
| Years: 1987 to 1990 | Employer: Dietrich's Milk Products | Title: Technician | Department: Quality Control |
Responsibilities:He performed QC analytical and microbiological testing. |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 2012 to 2012 | Country / Region: UK | Summary: Tested Shaka retort at Kitt Green |
Career Accomplishments
| Associations / Societies |
|---|
| Institute of Food Technologists Institute of Thermal Process Specialists |
| Licenses / Certifications |
|---|
| Certified Food Scientist IFT ServSafe Food Protection Manager Certification |
| Awards / Recognition |
|---|
| INPEX Open Innovation Conference Speaker |
Additional Experience
| Other Relevant Experience |
|---|
| PROFESSIONAL DEVELOPMENT • Preventive Controls – International Food Protection Training Institute • HACCP Certification for Juice Processors – Cornell University • HACCP – American Institute of Baking • Implementing SQF System Certification Pre and Post Farm • Implementing FSSC 22000 • ServSafe Food Protection Manager Certification • Certified Food Scientist – Institute of Food Technologists • Technical Brand Manager – Market Research (one-year training program) • Culinary Skills – Culinary Institute of America (one-year training program) • Developing Extraordinary Leaders – Development Dimensions International • Black Belt Six Sigma and Design for Six Sigma • Foundations of Bread and Roll Baking – American Institute of Baking • Project Management, Situational Leadership, Meeting Effectiveness – Borden Foods Corporation • Flavors - Their Creation, Definitions and Use – Center for Professional Advancement • Process Determinations – American National Can • Better Process School – Cornell University • The Extended Shelf Life of Foods – Center for Professional Advancement |
Language Skills
| Language | Proficiency |
|---|---|
| German | Basic |