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Cost-Effective Clean Energy-Based Technologies, Small Molecules, Polymers, Nanomaterials; Quality Management
Overview: - R&D/Quality/Manufacturing Scientist/Manager with over 20 years of cumulative development/manufacturing/product launch/process scale-up/project management experience involving advanced materials/devices/technologies at chemical/optoelectronic R&D and Manufacturing facilities. - Passionate in coordinating continuous improvement efforts with cross-functional teams at all levels of the organization…
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,…
Seafood Sourcing & Processing, Carbon Monoxide Seafood Treating Technologies, Fish Traps
Expert sells frozen seafood products directly and indirectly. However, ultimately the most valuable product he could sell is information. This is especially true if you are a fresh fish processor seeking to improve your product/process quality. His knowledge comes from…
Chemical Process Industries, Waste Water and Air Pollution Control
Expert has wide ranging experience in the efficient application of Chemical Engineering principals such as Unit operations, Unit Processes and materials of construction towards economic & safe conversion of raw materials into useful products, and sound environmental stewardship. He has…
Food Technology, Product Development/Optimization, Food Quality, Anti-oxidants, Sensory, Consumer
Expert is internationally recognized for her expertise in sensory evaluation of food products and associated packaging. She heads the sensory evaluation program at the Employer, which is ranked among the top five sensory science programs in the country. As a…
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…