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Expert ID: 731743 Illinois, USA

Expert in Food, Confectionery, Ingredients & Pharmaceutical Consultant with pilot plant/scale up facility

Being one of the oldest and largest foods consultants in the world we have a very diverse skill level ranging from biodegradable fish bait to Category 2 drug carriers...Our experience and client base has allowed us to establish a strong…

Expert ID: 735198 Michigan, USA

Expert in Food Extrusion, Grain Processing, Breakfast Cereal, Snacks, and Process Development

Expert has worked with extruders throughout his entire career of 32 years in the food industry and academia. He has touched many aspects of extrusion cooking, from using a twin screw extruder as a reactor for the chemical derivatization of…

Expert ID: 731345 India

Expert in Formulation Development

Expert has over 20 years of versatile, industrial experience in areas of the pharmaceutical preformulation, formulation and process development and technology transfer of all oral dosage forms and parenterals dosage forms with leading companies as TTK, Parke-Davis, Strides, Banner Pharma…

Expert ID: 730583 Illinois, USA

Expert in Food, Confectionery and Pharmafoods Technology

Expert has over 35 years of industrial experience in product development, quality systems, food regulatory, allergen management, contract manufacturing, packaging, product labeling, educational training, food safety and food security. He began his career in food consulting while in graduate school,…

Expert ID: 107991 New York, USA

Expert in Metal Rolling Mill Equipment, Industrial and Arc Furnaces, Workplace Accidents, and Patent Infringement

Expert is experienced in the design, specification, procurement, installation, start-up, education of personnel, and maintenance of equipment in highly technical metal processing facilities. He has repeatedly carried out multi-million-dollar projects from the original idea to the successful completion and operation.…

Expert ID: 107910 Wisconsin, USA

Expert in 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…

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