Request Expert

Specialties: Agriculture, Biotechnology, Dry and wet Corn Milling, Food Extrusion, Food Emulsions, Green Carbohydrate Chemicals and Nano Technology for Food and Beverage,

Expert is a cereal scientist and grain technologist of international repute. He has worked extensively with corn, sorghum, and wheat.

An internationally known expert in process and plant design of dry and wet corn milling plants, Expert has a total of 25 years of direct experience in the areas of wet and dry corn milling. For example, he is under contract with A.E. Saley, American Maize, and Cargill, Inc., working to create new products and improve process efficiency in wet corn milling. He is knowledgeable of corn quality, entire milling process, and product utilization. He can answer questions on research, QA/QC, and regulatory compliance issues as well as the food, brewing, pharmaceutical, and industrial use of corn grits, corn meal, corn flour, corn cones, acid modified flours, and pregelatinized corn flour.

Expert has expert knowledge of the manufacturing, fortification, and marketing of corn flour and instant masa. He has been part-owner of a related facility and knows all existing and many potential uses of both products.

Having once privatized a wheat flour mill in Ethiopia, Expert knows a great deal about capital costs, process specification and design, and wheat flour use.

Expert is an expert in the development of bread and other baked products. He is deeply familiar with the chemistry of bakery ingredients and the baking process. The new bakery products he has developed include bread, pizza, pasta products, chips, cakes, muffins, bagels, pretzels, cookies, and crackers.

Expert has expert knowledge of both wheat flour and corn tortilla formulation, manufacturing, and equipment layout. He is familiar with plants in Mexico and the USA.

Expert is familiar with RTE cereal manufacturing at Kalbee (in Japan) and Kellogg, Post/Philip Morris, and General Mills. He is especially knowledgeable of the corn-based cold cereals, having given seminars in six different countries on this topic.

Expert has developed a formula and process for bread sticks. As part of an on-site consulting relationship, Expert has formulated fried pasta, a multigrain chip, and two snack dips. He has developed formulations for breakfast cereal, low-fat extruded chips, snack pellets, ethnic foods (oriental), and a filled (co-extruded) snack. He has also developed frozen novelties, ice cream, yogurt, and microwavable snacks for various clients.

Expert has extensive knowledge of food product extrusion. He has worked with the production of masa, pasta, corn chips, corn flakes, and texturized vegetable protein. He can answer questions on process control in extrusion and has authored three different articles in Cereal Foods World. He has excellent knowledge of die design and the creation of shaped foods, with a mastery of the underlying food chemistry.

Expert has expert knowledge of the design, function, and maintenance of screws for various food product applications. He has worked with breakfast cereals, snack foods, pet foods, masa manufacturing, pregelatinized corn flour and corn starches, using both twin and single screws.

With internationally-known expertise in the end use of starch, Expert has studied modified starch, maltodextrins, and corn sweeteners in foods and beverages. His expertise includes knowledge of industrial uses.

A noted expert in the dielectric properties of food ingredients, Expert has worked in the design and development of microwavable foods. His insights have been published in a book, as well as the Journal of Food Science, Cereal Foods World (four articles), and in single client reports.

Expert prepared a special status report to food company executives on nutraceuticals. He has expert knowledge of the underlying chemistry, FDA/USDA regulations, and product formulation possibilities. He can advise on current commercial practices in nutraceutical manufacturing and marketing.

Expert has prepared six single-client market research studies in the areas of food biotechnology, pet food markets, global food business, ascorbic acid production, chemicals from corn, and biodegradable plastics.

Expert is familiar with the creation of transgenic corn and other crops and the use of recombinant DNA organisms for new foods and food ingredients. He has specialized in production of chemicals from corn (and other renewable resources) for biodegradable plastics and food ingredient applications such as citric acid, lysine, and lactic acid.

Expert has a large database on food and drug interactions, health maintenance, and disease control by diet and dietary profile management.

Expert is experienced with the nutrition labeling of all food products, having consulted on-site with four different clients.

Expert has first-hand experience with citric acid and lactic acid manufacturing from corn flour and/or starch. He is very familiar with their food and beverage applications.

Over the last 18 years of his consulting practice Expert has specialised in food-related market research and business planning. He has above-average knowledge of sector-by-sector food industry performance and business basics. He is an attendee of Harvard's Agribusiness program. He has prepared six business plans for various clients.

As an expert in the snack and baked goods subsector, Expert has had to design both single and double (two stage) baking powders from scratch. One of them is sold in Malaysia. He has employed the differential volume expansion concept in designing three-D snack products.

Expert notes that barley is now a food cereal. Expert is also currently working on the production of beta-glucan concentrate from barley.

Expert has licensed three beverage compositions. He knows the formulation schemes and ingredient and process chemistry. He has served as a legal expert in two court cases.

Expert has prepared three state-of-the-art reports on food additives and has written extensively on the topic in his newsletter titled Food Business Opportunities.

Expert has designed two cereal bar formulations with high calcium incorporation. He has expert knowledge of sources, formulation, and fortified food sensory testing.

Expert created a patent pending shelf-stable and no-fat tortilla formulation for Mexican Accent of New Berlin, Wisconsin (1995-1996). He has created twelve products, redesigned six processes, and helped install four manufacturing plants. He secured two U.S. patents on corn bran hydrocolloid. He created a technology manual on cornstarch products and defined the use of specialty starches in microwavable foods for American Maize Products Co. (now Cerestar USA, 1989-91).Expert created a technology manual and interacted with contract manufacturers on food packaging for Beatrice/Aunt Nellie's Farm Kitchens. He prepared a citric acid technology digest. He publishes special reports on market research and technology assessment and has helped prepare initial patent applications. He has worked with plant engineering firms, investment bankers, patent attorneys, and trade associations on various occasions. Expert is a known global expert in food business intelligence, intellectual property management, patent exchange, technology resourcing and deployment, and knowledge management.

MAJOR ACCOMPLISHMENTS

1. Nutrients, Mitochondria and human Health: Global consulting in chronic disease management.
2. Highly Viscous Cellulosic hydrocolloid from Corn Bran: Designed plant, commercialized product, secured two patents, and directed R&D and applications
3. Corn Bran Hemicellulose as Gum Acacia Substitute: Developed a process (Patent Pending) while at Z Trim Holdings, Inc.
4. Role of Functional Food Ingredients in design of food gels, emulsions, and foams: This area represents my IP works related to foods as Soft Condensed matter and self-assembly thereof.
5. Role of Food Ingredients for designing food compositions and products (coatings, gravies, sauce, pie and pizza crust, and multicomponent dinners) for microwaveability in general, controlled rate of heating, browning, and drying based on their dielectric properties.
6. Nutrigenomics and Therapeutic Functional Foods: I am a firm believer in diet-disease connection and, therefore, in Nutritional Therapeutics for controlling chronic diseases of cancer, cardiovascular systems, diabetes, digestive system, immunity modulation, osteoporosis, and health and wellness in general. Expertise in this area evolved over 15 years by intensive research and project works for multinational clients.
7. Oat and Yeast Beta-Glucans: Directed comparative applications R&D and advised on Process and product specification for commercialization ( DKSH, Universal Foods/Sensient Technologies, Conagra).
8. Cosmeceutical and Therapeutic applications of milk and cereal grain peptides: Disease specific functional foods (casein phospho-peptides, branched chain amino acid peptides, soy sauce ad traditional fermented foods).
9. Process Design and product Formulation: Customized premixes and retail products- emulsifier and stabilizer blends, health and nutrition bars, cereals, snacks, and probiotic foods.
10. Core competence centers around commercialization of novel process and product technologies. Currently focused on using corn protein zein in stable food emulsions, dips, and salad dressings. Have worked with gasohol producers of DDG and corn protein.
11. Starch production and applications technologies are matters of my core competence.
12. Formulation of stabilizer-emulsifier blends for yogurt, non-dairy milk, Indian sweets, ice milk, ice cream, and premium ice cream. Self-assembly of gels, foams, and emulsions is the fundamental premise behind these applications.