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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: 734912 Canada

Expert in Pharmaceutics

Expert is a process and chemical engineer with a Bachelor from Univercity Laval in Quebec City. He has more than 15 years experience in engineering, automation, validation of manufacturing equipments, clean utilities, pharmaceutical systems and computer systems (cGMP, GAMP5, CFR-21…

Expert ID: 734207 California, USA

Expert in Entomology, Insect Pest Management, and Apiculture

Expert has more than 30 years' experience in applied entomology, mostly in the areas of insect pest management and apiculture (honey bees). He has worked on many species of insect/mite pests of agricultural crops, structures (wood boring insects), medical importance…

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: 727306 North Carolina, USA

Expert in Confectionery and Chocolate Product Development; Manufacturing Problem-Solving

Expert has over 30 years consulting experience in confectionery and chocolate, in the U.S.A. and in more than 30 other countries. He has 19 years hands-on production and plant management experience in confectionery and chocolate in England and Ireland. Expert…

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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