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Expert has extensive experience conducting product and process research and development employing a range of disciplines including microbiology, chemistry, biochemistry, and chemical engineering on beer, cooler, fruit juice, and soft drinks. This work involves developing analytical methods for assessing the quality of raw materials and products, fundamental studies of the relationships between product composition and sensory properties including haze, foam, flavor and flavor stability. He has also worked with on-line process monitoring instruments, production problems, by-product utilization, and new product development.

Expert developed a model of flavor staling that led to improved product stability. He solved a clarification problem that led to improved performance and cost savings in centrifugation and final filtration. He directed a study on the effect of particles on fermentation that led to more uniform batches and a savings of $400,000 per year. He demonstrated oxygen ingress through bottle crown liners. He was a member of the teams that developed Stroh Light and Signature.


Expert participated in the development of wine and beer based coolers; carbonated, non-alcoholic juice-based drinks; and soft drinks. He evaluated ingredient composition and quality and designed microbiological sampling schemes and pasteurization processes that prevented spoilage, yet preserved product quality. He directed studies of product flavor, color and cloud stability in glass, metal, and plastic containers that led to product improvements. He was a member of the team that developed the award-winning Sundance sparkler (carbonated 70% juice) line. He has consulted on production and evaluation of fruit juices, mineral water, and canned coffees and teas.

With his experience in laboratory-, pilot-, and commercial-scale brewery fermentation, Expert has carried out extensive research on the effects of nutritional factors as well as fermentation and processing conditions on yeast health and viability. His collaboration led to the development of two selective media for detection of wild yeast contamination of culture yeast. He also wrote a computer program that simulates the process of microbiological sampling and is used to evaluate the detection ability and compare the efficacy of various sampling schemes. This led to improved microbiological stability of juice-based drinks and a US patent on the technology. He has consulted in the area of microbiological risk assessment. He has carried out research on modeling of bacterial inhibition by acids and identification of microorganisms by numerical taxonomy.

Most hazes in fruit juices, wines, and beers are caused by protein-polyphenol interactions. This is an area in which Expert has recently carried out research. He has developed methods for measuring haze-active proteins and haze-active polyphenols. He has studied the relationship between the amino acid composition of proteins and their interactions with polyphenols and explained why some proteins are haze-active and others are not. Expert also carried out work on the somewhat related interaction between beer protein and hop resins that leads to foam.

Expert has many years of experience in selecting and evaluating sensors for continuous on-line measurement of chemical and physical properties of beverages. He is very familiar with issues of installation design, sample conditioning, signal conditioning, the implications of moving QA/QC measurements on-line, and control system applications and philosophy. He has experience with instruments for measuring dissolved oxygen, carbon dioxide, tubidity, specific gravity, refractive index, color, alcohol, original gravity, real degree of fermentation, solids, calories, product identification, pH, and other characteristics. Expert served as course director and principal lecturer in a short course on on-line process monitoring in the beverage industry.

Expert has extensive experience with applying multivariate analysis and chemometrics to problems in food science. He employs statistical experiment designs to efficiently gather data to construct mathematical models and optimize performance. He has applied this empirical approach to processing operations, analytical methods, and product properties (foam, flavor, haze, etc.). He has modeled product physical, chemical, and sensory properties as a function of product composition, ingredients, and processing conditions. Expert has used computer simulations to predict trends and range of expected responses for various microbial sampling strategies. He has used data analysis and classification procedures (such as pattern recognition) to discern the cultivar identity of agricultural products, the manufacturing plant of origin or brand identity of products, or to detect adulteration.

Expert's primary training is in biochemistry and he applies its principles in much of his research.

Expert taught short courses on chemometrics and on-line sensors and provided lectures to clients on beer colloidal stabilization, HACCP, and other food science & technology topics.Expert advised clients on investigating and solving production problems.Expert has given advice on chemometric/ multivariate data analysis and carried out analysis of client data.Expert has conducted a future prediction exercise.Expert has consulted on brewing industry characterization.