Expert Details
Fish Processing, Kosher Foods, Halal Foods,
ID: 108247
New York, USA
FISH MEAT. He is currently involved with new product development using low-fat minced fish, and the extension of shelf life of fresh and frozen fatty fish products using anti-oxidants and modified atmosphere packaging to obtain convenience products. He is also examining the impact of polyphosphates on fish. Currently he is working on Slombrotoxin with respect to FDA HACCP requirements.
KOSHER FOODS; KOSHER FOOD PROCESSING. Through the Cornell Kosher Fish Initiative, Expert currently serves as an educator in the religious food area, mainly kosher, but is also involved in some halal (Muslim) work. He has advised companies on process and product development, their relationships with the kosher supervisory agencies, and with the regulatory agencies. He has mediated problems between companies and the supervisory agencies, and has combined his technical knowledge with knowledge of religious law to solve unique industrial problems. He has been working with the religious communities to improve religious slaughter, and is currently the only academic person with a major-effort commitment to religious foods. He also currently serves as an acting executive secretary of the National Kosher Food Trade Association.
MEAT PROTEIN FUNCTIONALITY. Expert's group has had ongoing efforts in measuring the functionality of meat proteins and protein additives (e.g. soy, milk, and egg proteins) in meat systems. Specific areas of interest include water retention/uptake properties (expressible moisture and water uptake ability), solubility, emulsification, (timed emulsification and emulsion stability), and gelation (texture profiling on the Instron). His group's work has focused upon developing methods to learn more details about meat systems. Currently, his group is trying to develop critical methods for evaluating the benefits of protein additives in meat.
TOTAL UTILIZATION OF FISH. Expert's group has been involved in the development of fish gelatin, both technically and because of its interest in kosher/halal foods. It is also involved with groups looking at the use of fish scales as flocculating agents and development of fish hydrolysates for use in both feed and fertilizer applications. The group also works with minces from various fish species.
HALAL FOODS. He is well-versed in foods for the Muslim market, including slaughter, turkey processing, steel drums and tin cans, gelatin, and educational programs.
Most of Expert's consulting ranges along a wide range of kosher and halal issues, often also covering scientific issues. He has done some consulting in the fish and poultry area also.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1972 | Degree: PhD | Subject: Biophysics | Institution: Brandeis University |
| Year: 1966 | Degree: MS | Subject: Dairy Chemistry | Institution: Cornell University |
| Year: 1965 | Degree: BA | Subject: Chemistry | Institution: Cornell University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1987 to 2015 | Employer: Cornell University | Title: Professor, Department of Food Science | Department: Food Science |
Responsibilities:Teaching, Research and Extension |
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| Years | Employer | Title | Department |
| Years: 1980 to 1987 | Employer: Cornell University | Title: Associate Professor, Department of Food Science | Department: Food Science |
Responsibilities:Teaching, Research and Extension |
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| Years | Employer | Title | Department |
| Years: 1974 to 1980 | Employer: Cornell University | Title: Assistant Professor, Department of Food Science | Department: Food Science/Poultry Science |
Responsibilities:Teaching and Research |
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| Years | Employer | Title | Department |
| Years: 2015 to Present | Employer: Undisclosed | Title: Professor Emeritus | Department: Food Science |
Responsibilities:Teaching, Extension |
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Government Experience
| Years | Agency | Role | Description |
|---|---|---|---|
| Years: 1996 to 1997 | Agency: U.S. Senate | Role: Congressional Science Fellow | Description: Expert served as Senator D'Amato's Legislative Aide for Agriculture, Food, Fisheries, and Aquaculture. |
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 1980 to 1981 | Country / Region: Scotland | Summary: Expert spent a sabbatical at the Torry Research Station of the UK Ministry of Agriculture, Fisheries and Food. He did seafood research while there and also consulted that year heavily with Unilever both in Aberdeen and Colworth. |
Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of ACS, the American Meat Science Association, the Atlantic Fisheries Technological Society, and the Poultry Science Association. He is a member and fellow of the Institute of Food Technologists. |
| Awards / Recognition |
|---|
| Expert was honored with a Guest Fellow in the New Zealand Institute of Food Science; and received the Earl P. McFee Award of the Atlantic Fisheries Technological Conference. |
| Publications and Patents Summary |
|---|
| He has written two books and numerous publications, including book chapters, peer reviewed scientific papers, and industry magazine publications. |
Additional Experience
| Expert Witness Experience |
|---|
| Expert has been a witness in two cases involving fish (Vermont and Rhode Island) and has also dealt with a kosher fraud case. In addition he has given depositions on issues relating to kosher and halal food for those incarcerated (both for the defense and the prosecution) and also a case involving poultry mince. |
| Training / Seminars |
|---|
| Expert has been giving seminars and workshops on religious foods, both kosher and halal, for a number of years. He also teaches a course in this subject at Cornell. He has been lecturing extensively on his experience in Washington. |
| Vendor Selection |
|---|
| He has experience locating vendors of Kosher and Halal ingredients. He has access to the following resources: contacts and some agency listings. |
| Marketing Experience |
|---|
| He has consulted for various companies in various capacities. |
| Other Relevant Experience |
|---|
| Heis currently the editor in chief and the first editor of China's first peer-reviewed English language food science journal (Food Bioscience) with a 2018 impact factor of 2.3, putting it in the top 20% of food science journals. |
Language Skills
| Language | Proficiency |
|---|---|
| German | He can use when he has to, but does not consider himself fluent. |
| Spanish | His wife, who works as his professional partner, is fluent in Spanish and taught high school Spanish for many years. She gave a major talk in Puerto Rico in Spanish about his work. |
Fields of Expertise
composting, fish meat, kosher food, kosher food processing, meat protein functionality, protein functionality, total fish utilization, carp farming, consumer food product, egg processing, hydrolysate, Food and Drug Administration compliance, food product development, fish decomposition, milk protein, food labeling regulation, fish farm, soy protein, fish, Food and Drug Administration CFR-21 part 175, food functional property, halal food, fish meat processing, Food and Drug Administration food packaging regulation, Food and Drug Administration food regulation, modified atmosphere packaging, emulsifying, food analysis, shelf life, seafood product, food component, poultry meat, shellfish meat, food, protein food product, food shelf life testing, seafood, poultry product, animal meat, life testing, food technology, food chemistry, food antioxidant, food analytical chemistry, egg, compost