Expert in Meat Science, Food Safety; Food Ingredient Technology; Meat Product Formulation and Optimization
Expert ID: 730570 Iowa, USA
Specialties: Meat science, processing and microbiology; food safety microbiology; food ingredient technology; food product development; meat product formulation and formula optimization; food research management and technology development
Working with a large Chicago-based meat processor with annual sales of $1 billion in the area of product development of pre-cooked meat and other convenience items for retail, deli and food service.Conducting third party shelf life and challenge studies for the world’s largest European antimicrobial company with annual sales of $150M to the food industry. Providing applications and sales support to a Chicago-based ingredient company that offers high quality basic ingredients, functionally advanced specialty ingredients and tailored application systems.Condcting meat applications testing for a Phoenix-based ingredient company selling stabilized rice bran to the meat industryConducting meat applications research for the largest Chinese ingredient distributor selling phosphates, soy proteins, carrageenan, alginates, and spices to the meat and food industries in the US.
Expert may consult nationally and internationally, and is also local to the following cities: Des Moines, Iowa - Cedar Rapids, Iowa - Waterloo, Iowa - Ames, Iowa
|Year: 1996||Degree: PHD||Subject: Meat Science & Food Science and Human Nutrition||Institution: Iowa State University|
|Year: 1987||Degree: MS||Subject: Food Technology||Institution: Iowa State University|
|Year: 1984||Degree: MS||Subject: Biochemistry||Institution: Bombay University|
|Year: 1982||Degree: BS||Subject: Biochemistry, Microbiology||Institution: Bombay University|
|Years: 2005 to Present||Employer: Undisclosed||Title: Member Manager||Department: Self Employed||Responsibilities: Privately owned consulting firm, formed to fulfill the needs of outsourcing cost-effective research and ingredient technology. Her company provides consulting services to meat processors and ingredient companies in the areas of research and development, product development, technical service, training, innovation, product evaluation, cost-saving solutions, sales and marketing, and ingredient sourcing.|
|Years: 2006 to 2007||Employer: Iowa State University||Title: Lecturer||Department: Food Science and Human Nutrition||Responsibilities: Instructor for food science courses in food processing, introductory food science and product development. Providing an understanding of sanitation procedures, food processing procedures (canning and heat processes, drying, fermentation, freezing and refrigeration), basic concepts of dairy, legume and grain processing and product development. Developing new instructional material as well as adapting previous instructor’s teaching materials, teaching the lectures, writing and grading homework and exams|
|Years: 2004 to 2005||Employer: Proliant Inc.||Title: Business Development Manager||Department: Meat Ingredients Division||Responsibilities: Planning, developing and managing sales/business development for two National accounts, developing of customer and/or marketplace opportunities for Proliant Meat ingredient product introductions, conducting marketplace/customer diagnostics, developing viable selling strategies, responding to new business leads through marketing events, providing technical support/direction with brokers, distributors, national account managers, regional sales manager and inside sales representative, conducting analytical evaluations and assessments to support product development and/or comparative comparisons, providing input into creating of marketing strategies and support materials, participating in on-site customer plant trials an evaluations.|
|Years: 2002 to 2004||Employer: Proliant Inc.||Title: Meat and Savory Applications Manager||Department: Meat Ingredients Division||Responsibilities: Managing research projects and teams by designing/coordinating relevant experiments, supervising three applications scientists within meat and savory applications, directing and training all meat group personnel, assisting VP in projecting department’s staff needs, monitoring technology development in related fields, regulatory and tariff and/or customs agency requirements, working with outside research groups and/or Universities on relevant projects, managing applications budget.|
|Years: 1999 to 2003||Employer: Proliant Inc.||Title: Project Leader - Meat Applications||Department: Meat Ingredients||Responsibilities: Project management including prioritization, tracking and documentation of meat and poultry applications, supervising two applications technologists/scientists within meat applications, developing least cost formulation spreadsheets, developing an understanding of commercial, trade and regulatory issues pertaining to marketing and use of food ingredients in key countries, publishing articles in trade and scientific journals, tracking expense budget related to meat applications.|
|Years: 1998 to 2000||Employer: Proliant Inc.||Title: Meat Industry Specialist||Department: Meat Ingredients Division||Responsibilities: Conducted research and product development activities of the ISU Meat Laboratory, supervising a research assistant and hourly help, providing technical support and training to customers, research group, sales and distributors/brokers, providing marketing support to customers in Europe, Asia and S. America, developing formulations, presenting seminars in national and international conferences.|
|Years: 1997 to 1998||Employer: Avebe America Inc.||Title: Technical Services Manager, Processed Meat||Department: North American Division||Responsibilities: Providing technical support by conducting customer specific applications and technical service trials for existing and developmental starch products. Guiding and administering Avebe’s relationship with facilities nationally and internationally, presenting and developing starch technology at seminars and short courses, participating in national and regional trade shows.|
|Years: 1995 to 1997||Employer: AMPC Inc.||Title: Research Scientist||Department: Research and Development||Responsibilities: Coordinating, scheduling and executing laboratory and pilot plant trials with meat and dairy proteins, launching collagen proteins to the world market, writing research reports, travelling both domestically and internationally to provide technical support to customers, conducting educational seminars for distributors, trade show participation.|
|Years||Country / Region||Summary|
|Years: 2002 to 2006||Country / Region: Thailand, Malaysia, Indonesia||Summary: Conducted a processed meat workshop on the use of US whey and lactose in Bangkok, Thailand organized by the US Dairy Export Council|
|Years: 2006 to 2009||Country / Region: Japan||Summary: Conducted a processed meat seminar at the International Food Ingredients & Additives Exhibition and Conference on the use of US whey and lactose in Tokyo, Japan organized by the US Dairy Export Council.Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Japan organized by the US Dairy Export Council.Conducted a processed meat and seafood mission on the use of US whey and lactose in Ames, IA for group from S.E. Asia organized by the US Dairy Export Council.|
|Years: 2008 to 2008||Country / Region: Middle East||Summary: Conducted a processed meat mission on the use of US whey and lactose in Dubai, UAE organized by the US Dairy Export Council. Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Middle East organized by the US Dairy Export Council|
|Associations / Societies|
|MEMBERSHIPS, HONORS AND PROFESSIONAL AFFILIATIONS
• Institute of Food Technologists (National and Iowa Section).
• Phi Kappa Phi, national honor society.
• Gamma Sigma Delta, honor society for agriculture.
• Sigma Xi, honor society for scientific excellence.
• American Meat Science Association (AMSA)
|Licenses / Certifications|
|• Situational Leadership II – training course in leadership – Ken Blanchard Companies. 2004.
• Product and Idea Development Excellence – training course in product development, 2003.
• Management Skills for New Managers - American Management Association, 2002.
• Food Laws and Regulations - Institute of Food Technologists and Food and Drug Administration and United States Department of Agriculture, 2001.
• Continuous Quality Improvement – Center for Continuous Quality Improvement, Iowa State Research Park, 1997.
• Meat Science Seminar at the Viskase Corporation Food Science Institute, 1996.
|Awards / Recognition|
• Institute of Food Technologists, for outstanding scholastic ability, 1989, 1994, 1995.
• Kraft Scholarship, for superior achievement in the field of Food Science and Human Nutrition, 1995.
• Iowa Section Institute of Food Technologists, for leadership and academic excellence in Food Science, Technology and Nutrition, 1995.
• Tyson Food Inc., outstanding graduate student scholarship award in Meat Science/Food Science, 1994.
• Minority Student Affairs, for outstanding academic achievement, Iowa State University, 1995, 1996.
|Publications and Patents Summary|
|Expert Witness Experience|
|I have been asked to give my deposition and oral examination regarding a meat ball study conducted by my company. The attorney's involved would like to know more about the research conducted, samples tested, protocols followed, data generated, results or reports generated, date relied upon in any reports and conclusions reached.|
|Training / Seminars|
|•Conducted a processed meat mission on the use of US whey and lactose in Dubai, UAE organized by the US Dairy Export Council.
•Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Middle East organized by the US Dairy Export Council.
•Conducted a processed meat seminar at the International Food Ingredients & Additives Exhibition and Conference on the use of US whey and lactose in Tokyo, Japan organized by the US Dairy Export Council.
•Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Japan organized by the US Dairy Export Council.
•Conducted a processed meat and seafood mission on the use of US whey and lactose in Ames, IA for group from S.E. Asia organized by the US Dairy Export Council.
•Conducted a processed meat workshop on the use of US whey and lactose in Bangkok, Thailand organized by the US Dairy Export Council.
|Have personal contacts with suppliers of ingredients for the meat industrry. I have assisted ingredient suppliers (both domestic and international) identify potential distributors for the US market and provided training on the use of the specific ingredient in processed meat/food products on an as needed basis.|
|Very strong background working with the top 10 meat processors within the US and world wide. I consider myself an ingredients expert as I have worked with functional ingredients that are used in meat products. Very familiar with the recent meat industry trends such as clean label, natural, low sodium, low fat, nitrite free, I have also worked extensively with natural antimicrobials for use in meat products and conducted several challenge studies.|
|Other Relevant Experience|
|a. Power point presentations highlighting the key selling points and technical data
b. Video demonstrations
c. Hands on laboratory training on the applications in various meat products
d. Expertise in USDA regulations for processed meat
e. Meat formulation development - reverse engineering product formulations
f. Cost savings spread sheets
Fields of Expertise
beef jerky, cured meat, fermented meat, food binder, jerky, Listeria monocytogenes, low-fat meat product, meat curing, meat processing, meat processing technology, meat product, meat science, poultry processing, sausage, smoked meat product, sodium acid pyrophosphate, turkey ham, meat packing, offal, sodium citrate, food pigment, binding agent, minced meat, Lactobacillus, meat spoilage, meat quality assurance, meat storage, turkey production, meat cooking, meat, meat by-product, meat microbiology, halal food, meat industry good manufacturing practice, meat product quality control, Poultry and Meat Organization regulation, food plant, food-borne pathogenic bacterium, food inspection, food processing good manufacturing practice, Food and Drug Administration food regulation, food processing plant sanitizing, frozen food product manufacturing, food processing technology, poultry, kosher food, material processing, food engineering, food microbiology, poultry meat, food science, technology, turkey meat, poultry product, animal meat, food technology, food sensory science, food safety, food rheology, chicken meat