Expert Details

Expert in food chemistry, starch and carbohydrate chemistry, ingredient development, product development, product commercialization, human nutrition

ID: 727832 Nebraska, USA

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Expert is an internationally recognized scientist in food starch - chemistry, functionality, analysis, and digestion (resistant starch), starch-based ingredient development, plant-based proteins, and soluble fiber products. Expert has extensive experience in analyzing starch structure, composition, thermal properties, phase transition characteristics, and modifications. Expert is also knowledgeable in human nutrition and business development.

Education

Year Degree Subject Institution
Year: 2021 Degree: MBA Subject: Business Institution: US-based University
Year: 2006 Degree: Ph.D. Subject: Food Science and Technology Institution: A University in the U.S.
Year: 2000 Degree: M.Sc. Subject: Food Science Institution: A University in Canada
Year: 1996 Degree: B.Sc. Subject: Agriculture, Food Science and Technology Institution: Undisclosed

Work History

Years Employer Title Department
Years: 2009 to Present Employer: Undisclosed Title: Research Food Scientist Department:
Responsibilities:
Food science research, food industry consultant.
Years Employer Title Department
Years: 2006 to 2009 Employer: Undisclosed U.S. University Title: Postdoctoral Research Associate / Research Supervisor Department: Food Science and Technology
Responsibilities:
Years Employer Title Department
Years: 2001 to 2006 Employer: Undisclosed U.S. University Title: Graduate Research Assistant Department: Food Science and Technology
Responsibilities:
Years Employer Title Department
Years: 1998 to 2000 Employer: Undisclosed Canadian University Title: Graduate Reserach and Teaching Assistant Department: Biochemistry Department
Responsibilities:
Years Employer Title Department
Years: 1996 to 1997 Employer: Undisclosed University Title: Lecturer in Food Science and Nutrition Department: Nutrition and Community Resources Management
Responsibilities:

Career Accomplishments

Associations / Societies
AACC International (American Association of Cereal Chemists International),
Institute of Food Technologists (IFT)
Publications and Patents Summary
He has co-authored 10 peer-reviewed journal articles, 3 book chapters, and more than 20 presentations at professional meetings. Most these publications are on starch characterization, physicochemistry and functionality.

Additional Experience

Expert Witness Experience
Serve as a scientific consultant for the food industry.
Training / Seminars
Food ingredients, identification, selection, and functionality.
Marketing Experience
Scientific consulting.
Other Relevant Experience
An expert in starch chemistry and functionality.

Fields of Expertise

amylopectin, amylose, enzymatic starch hydrolysis, food analytical chemistry, food research and development, food starch chemistry, food testing laboratory, granular starch, modified starch, natural starch, starch, starch analysis, starch chemical reaction, starch hydrolysis, starch product, cationic starch, amylase, food functional property, food component, food ingredient, food chemistry

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