Expert in New Ingredient Product Development, Regulatory/ Compliance OSHA/EHS Thermal/ Non-Thermal Processing, etc.
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 new product, process and packaging
• Regulatory Issues – Labeling, Process approvals/development and validation
• Lab audits/upgrades – analytical, microbiological, physical
Expert may consult nationally and internationally, and is also local to the following cities: San Jose, California - San Francisco, California - Fresno, California - Sacramento, California - Oakland, California - Stockton, California - Fremont, California - Modesto, California - Salinas, California - Hayward, California
|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|
|Years: 2015 to 2018||Employer: Nestlé Nutrition R&D Center||Title: Senior Principal Scientist and MRM Category Technical Manager||Department:||Responsibilities: 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
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: 2010 to 2015||Employer: Certified Food Safety Center (CFSC)||Title: Chief Technical Officer||Department:||Responsibilities: Responsible for providing food safety consultation services to clients in the food industry, ranging from
entrepreneurs to Fortune 500 companies.
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.
Implement 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: 2001 to 2010||Employer: Food Safety & Process Technology/Scientific Air Solutions||Title: Chief Technical Officer||Department:||Responsibilities: 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.
|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
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
The effectiveness of reactive oxygen species (ROS) generating airPHX equipment for reducing bacterial populations of Clostridium difficile, Methicillin Resistant Staphylococcus aureus (mRSA) and Pseudomonas aeruginosa on three (3) common contact surfaces; stainless steel (Austenitic 316), plastic (PVC) and linoleum (floor tile) were studied. Antimicrobial resistant pathogens pose an ongoing and increasing challenge to hospitals because they cause healthcare-associated infections (HAIs) during clinical treatment of patients. Coupons of stainless steel, plastic and linoleum were inoculated with each organism placed inside an experimental chamber were continuously treated with ROS for eight different hour increments from an airPHX advanced oxidation generator. ROS levels were continuously monitored prior to removing coupons for microbiological testing. Control coupon were similarly placed in the chamber and held at environmental conditions to determine natural decay of microbial populations through time. Stainless steel coupon results after 0.5 h of ROS treatment Clostridium difficile Methicillin Resistant Staphylococcus aureus (mRSA) and Pseudomonas aeruginosa saw a 4.21-log, 4.42-log and 4.26-log destruction respectively. After 12 h exposure these same organisms yielded a 6.87-log, 7.17-log and 7.71-log reduction, respectively. The other contact surfaces, plastic and linoleum displayed similar log reduction. These findings reveal that ROS treatment using the airPHX unit significantly reduces these three HAI’s on common health care contact materials to > 4.2-log destruction after a 0.5 h exposure.
Neuroelectrical Disturbance as Indicator of Chlordane Toxicity
publication Journal of Toxicity and Applied Pharmacology
Adult male rats equipped with chronically implanted electrodes were treated with chlordane ip to examine its influence on spontaneous electrocortical activity. Injections of 350 mg/kg resulted in characteristic signs of organochlorine poisoning, culminating in death within 1 hr. Neurotoxic effects of lethal exposure were seen as high-amplitude episodes (400–630 μV) with secondary respiratory waves leading to isoelectric tracings; respiratory depression was therefore implicated in chlordane-induced mortality. EEGs monitored from unanesthetized rats subjected to daily, low-level injections (0.15, 1.75, and 25.0 mg/kg) revealed dose-dependent alterations of brain potentials without behavioral signs of chronic toxicity. Mean spontaneous activity from all montages was significantly increased after 42 days (47–80% above predosage and control values.) Changes included a progressive shift toward fast beta rhythms (>25 Hz), reduction of delta (0.5-3 Hz) and theta (4–7 Hz) frequencies, elevation of amplitude, and replacement of sinusoidal waves by sharp, complex discharges. These changes were directly related to length of exposure, thus implying that chlordane is a cumulative neurotoxin. Starvation and concurrent chlordane treatment interacted synergistically to produce abnormal high-voltage potentials suggestive of lethal cerebral patterns. We interpreted appearance of these slow-wave spikes as evidence of chlordane mobilization from storage depots and subsequent neuro-concentration. Removal of chlordane failed to stimulate recovery of the EEG. Instead, significant deviations from controls continued after 60 days withdrawal. It may be concluded, therefore, that chlordane is a persistent neurotoxin and that electrocerebral disturbance is an early and sensitive indicator of chlordane intoxication.
|Spanish||Understand and conversationally adequate|
|German||Understand and conversationally adequate|