Expert Details

Dairy and Food Technology

ID: 107680 Wisconsin, USA

DAIRY PRODUCTS. A major portion of Expert's formal education was devoted to dairy products manufacturing. He teaches courses at the University of Wisconsin on dairy product design and milk, butter, cultured products, and frozen dessert manufacturing. He also teaches short courses on pasteurization and process control, frozen dessert manufacture, cheese grading, analytical methods for dairies, and specialty topics on HACCP, quality assurance, pasteurizers and cheese quality. He has served as an expert witness on many food- and dairy-related cases.

ULTRAFILTRATION; REVERSE OSMOSIS; DAIRY CLEANING AND SANITIZING. Expert's primary research focus has been on ultrafiltration and reverse osmosis. His research team has directed attention to separation technology, cleaning and sanitizing, whey protein fractionation and separation, whole milk concentration, and quality production techniques.

FOOD ANALYTICAL CHEMISTRY; MICROBIOLOGY LABORATORY. Expert has teaches a course on food analysis, has done research and has published chapters in texts dealing with analysis of food. He is an associate referee as well as general referee for dairy chemistry for the Association of Official Analytical Chemists. He has advised several companies on the construction, set-up, and operation of laboratories for microbiology and food analysis.

FROZEN DESSERT TECHNOLOGY; FOOD EMULSIFIER. Expert has written widely on the frozen dessert research conducted in his laboratory. He teaches an ice cream short course annually and a similar course within the Department of Food Science. His research has dealt with prewhipping, stabilization, emulsification, starches, flavor perception, fat substitutes, carbohydrate sources, and ice crystal growth. Considerable effort has been directed at measurement of ice crystals, air cells, and lamella. Together with Dr. David E. Smith, Expert is in the final stages of publication of an ice cream manufacturing text.

CHOLESTEROL; FAT; FAT SUBSTITUTE. Expert's research team worked on supercritical extraction technology with carbon dioxide to fractionate fats and to remove cholesterol (maximum 95% efficient). They have developed the technology with crystallization of fats to fractionate efficiently using centrifugation. The research effort has been directed at the manufcture of fat mimetics developed from whey protein and vegetable gum stabilizers. All techniques have been explored at pilot plant scale and prove to be feasible.

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Education

Year	Degree	Subject	Institution
Year: 1964	Degree: PhD	Subject: Food Science	Institution: Michigan State University
Year: 1960	Degree: MS	Subject: Food Science	Institution: Michigan State University
Year: 1958	Degree: BS	Subject: Dairy Technology	Institution: University of Massachusetts

Work History

Years	Employer	Title	Department
Years: 1964 to Present	Employer: Undisclosed	Title: PROFESSOR OF FOOD SCIENCE	Department: Dairy and Food Science
Responsibilities: Professor of Food Science

Career Accomplishments

Associations / Societies
Expert is a member of the American Dairy Science Association, International Association of Milk, Food, Environmental Sanitarians, and the Association of Official Analytical Chemists.

Awards / Recognition
He has received the Milk Industry Foundation Teaching Award in Dairy Technology (1981), the Outstanding Alumni Award from Michigan State University in 1987, General Referee of the Year Award from AOAC (1994), and the Alfa-Laval Agri Extension Award from the American Dairy Science Association (1994).

Publications and Patents Summary
Expert has one patent (preparation of frozen yogurt in 1981) and over 100 publications in referred and other journals.

Fields of Expertise

dairy cleaning, dairy product, dairy sanitizing, fluid dairy product, food analytical chemistry, food emulsifier, frozen dairy dessert, frozen yogurt, ice cream technology, microbiology laboratory, ultrafiltration, fat mimetic, cheese chemistry, cheese microbiology, food oxidation prevention, butylated hydroxyanisole, food anticaking agent, fat flavor, Clostridium botulinum, food ingredient feeding machine, food product development, food emulsion, food labeling regulation, beverage ingredient, filled milk, dairy product substitute, food pigment, cholesterol removal, diglyceride, food contamination, dairy product packaging material, Enterobacter, food functional property, food flavor additive, chlorine dioxide, dairy product safety, food bulking agent, food-borne illness, flavoring material, food processing good manufacturing practice, food processing plant sanitizing, food processing technology, food industry quality management, food industry total quality management, food industry quality assurance, food sweetener, dairy product digestion, hazard analysis critical control point, carrageenan, food preservative, dairy culture, edible fat processing, membrane, osmosis, process cheese, cooking fat, cultured dairy product, cheese, dried dairy product, antioxidant, separation, food additive, carbohydrate, protein food product, yogurt, water ultrafiltration, tallow, starch, food shelf life testing, sanitizing, manufacturing, ice cream, food storage, food quality assurance, food color additive, food antioxidant, fat substitute, egg, dairy cream, churning, chemistry