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Product Development, Food Processing, Food Safety, Food Sanitation, HACCP
Developed several new beverages for Lipton including flavored ice tea, fruit juice, and herbal tea, developed new candy product for the major company in Tajikistan. Worked on sugar free candy, used and taught food ingredients in developing new products and…
Flexible Packaging Processes: Rotogravure Printing, Extrusion Coating/Lamianting, Dry Bond
He has experience developing flexible packaging materials utilizing cold seals as sealants. His primary experience is in candy wrappers. He developed simplistic methods for assuring cold seal registration during production runs. He has developed flexible packaing laminations for food and…
Software Development, Computer Programming, Design, Code, Debug, Implementation and Documentation
Expert has used computer languages to a large extent in his profession and has studied programming languages at three schools. He has been involved in computer programming for over twenty-five years. He worked in the development department of a software…
Food & Beverage Product Development
Array He has supervised the production scale-up process for over 20 food and beverage products.
Pharmaceutical Solid Dose Forms
He has worked in the development and manufacturing of chewable tablets either for the delivery of locally (oral) acting drugs with a variety of excipients and basic tableting technology and in the development of medicinal candy products enclosing vitamins flavoring…
Process Analysis & Simulation
DECAFFEINATION & OTHER SEPARATION PROCESSES; NONSOLVENT DECAFFEINATION. Expert (prefers "Expert") is a recognized authority in the field of decaffeination. He has many patents involving decaffeination, including two of the basic nonsolvent procedures (water and supercritical carbon dioxide.) In his work…
Food Engineering/Crystallization
Expert has been studying crystallization processes for the past 16 years with an emphasis on crystallization in foods. His current emphasis involves controlling crystallization (either promoting or preventing) of sugars, ice, and fats. This research involves both basic aspects of…