Expert Details

Expert in New Ingredient Product Development, Regulatory/ Compliance OSHA/EHS Thermal/ Non-Thermal Processing, etc.

Expert ID: 734236 California, USA

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Experienced Food Science Technical Professional with a track record of improving results in varied food manufacturing environments. Highly motivated team builder/player. Able to provide clear, strategic direction on Food Safety issues. Well-versed in Quality Assurance, Regulatory Affairs, Purchasing, Food Safety Programs, and Biotechnology. Sound business judgment combined with excellent conceptual analytical ability.

Very broad Food Science knowledge base, from new ingredient product development, regulatory/compliance OSHA/EHS thermal/non-Thermal Processing, retorted acid/acidified low water activity products.

• Recognized Process Authority
• Well established with FDA, USDA FSIS processes, including high acid, low-acid or acidified foods as well as various non-thermal applications.
• Process Optimization and Validation
• Patent Review and Filing; Meat, Poultry, Produce, Flavors and Ingredient Systems
• Audit preparation; ISO, Organic, 3rd Party
• Food Safety Systems, GMP's, Supplier/Vendor Audits & Certification
• Food Quality Systems – CIP, ISO, HACCP, HARPC, TQM, KP, Organic
• Justification and auditing of a new product, process, and packaging
• Regulatory Issues – Labeling, Process approvals/development, and validation
• Lab audits/upgrades – analytical, microbiological, physical


Year Degree Subject Institution
Year: 1984 Degree: Doctor of Philosophy (Ph.D.) Subject: Microbiological Sciences and Immunology Institution: University of California, San Diego
Year: 1976 Degree: Bachelor of Science (BS) Subject: Biology/Biological Sciences, General Institution: Point Loma Nazarene University

Work History

Years Employer Title Department
Years: 2015 to 2018 Employer: Nestlé Nutrition R&D Center Title: Senior Principal Scientist and MRM Category Technical Manager Department: Thermal Processing
Implement strategies platform-wide for thermal processing (aseptic, retort, and hot fill) effectiveness, assessment of competencies, and training. Extensive background with food products in glass containers. Traveled to each of the Gerber Baby Food operations in the US, as well as Rzeszow, PL; Sevares, ES; Turku, FI, and Querétaro, MX as well as Co-manufacturers, implementing thermal process optimization training on the retort glass lines at each facility.
Key Contributions:
- Spearheaded microbiological validation via actual data collection as well as modeling studies in an effort to optimize processes for FSMA compliance also to assure a high degree of Food Safety.
- Serve as the Subject Matter Expert for Thermal Process Sterilization, Thermal Bacteriology globally for Nestlé Nutrition and Model HACCP development for Nestle Nutrition factories worldwide.
- As the MRM Category Technical Manager the point person in defining global manufacturing and ingredient strategy in order to deliver ingredients specifications and product recipes quickly to assure speed to market.
Years Employer Title Department
Years: 2010 to 2015 Employer: Certified Food Safety Center (CFSC) Title: Chief Technical Officer Department: Thermal processing
Responsible for providing food safety consulting services to clients in the food industry, ranging from entrepreneurs to Fortune 500 companies.
Key Contributions:
- Utilize training as a Food Safety microbiologist and Process Authority to provide guidance for food safety regulatory compliance, design and lead complex projects to support food safety goals or decisions.
- Implemented business strategies for the CFSC business unit, achieved 60% segment growth from 2011 to 2014, as well as expanded CFSC presence as an active contributor to the public scientific community.
- Objectively influenced senior management with pertinent information to obtain support and funding, e.g., 2.5 million for capital projects, completed on time and budget.
Years Employer Title Department
Years: 2001 to 2010 Employer: Food Safety & Process Technology/Scientific Air Solutions Title: Chief Technical Officer Department: Thermal Processing
Key Contributions:
- Validated various steam sterilization high acid/acidified hot fill and hold processes equipment domestically and internationally.
- Conduct risk assessments to provide direction as to the necessary log-reduction to assure FSMA compliance for validated processes.
- Developed a process authority-mentoring program to develop skilled individuals within the various divisions of Certified Laboratories.

Career Accomplishments

Associations / Societies
ΦTΣ - Phi Tau Sigma
Apr 2017 The Honor Society of Food Science and Technology
In the United States, an Honor Society is an organization that recognizes excellence among peers. Fraternal Honor Societies often refer to scholastic honor, especially for undergraduate students at colleges and universities. Numerous societies exist that recognize various fields and circumstances, but Phi Tau Sigma is the only one specific to the field of food science and technology.
The purpose of Phi Tau Sigma—The Honor Society of Food Science and Technology—is to recognize and honor professional achievements of students and those beyond their student life at universities in food science and technology, and to enhance and elevate the profession of food science and technology.
Phi Tau Sigma is a body with its own elected officers and separate from other scientific professional organizations. However, Phi Tau Sigma partners with organizations, such as the Institute of Food Technologists (IFT).
Licenses / Certifications
FSPCA Preventive Controls for Human Food, Prentative Controls Qualified Individual (PCQI)
Food Safety Preventive Controls Alliance FSPCA and FDA
Certification authority Food Safety Preventive Controls Alliance FSPCA and FDA

Certified Food Scientist
Certification DateApr 2013 – Present License Certification
International Food Science Certification Commission
Certification authority International Food Science Certification Commission

Seafood HACCP
Certification DateMar 2013 – Present License Certification
Cornell University & National Seafood HACCP Alliance
Certification authority Cornell University & National Seafood HACCP Alliance

Better Process Control School
Certification License Updated BPSC from Original Certificate
University of California Davis
Certification authority University of California Davis

Institute of Food Technologists (IFT)
Certification authority Institute of Food Technologists (IFT)
Publications and Patents Summary
Evaluation of the AirPHX Advanced Oxidation System in Controlling Healthcare-Associated Infections on Various Surfaces Journal of Translational Medicine & Research

Neuroelectrical Disturbance as Indicator of Chlordane Toxicity publication Journal of Toxicity and Applied Pharmacology

Language Skills

Language Proficiency
Spanish Understand and conversationally adequate
German Understand and conversationally adequate

Fields of Expertise

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