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Expert has worked with extruders throughout his entire career of 32 years in the food industry and academia. He has touched many aspects of extrusion cooking, from using a twin screw extruder as a reactor for the chemical derivatization of starch -- the subject of his PhD thesis -- to production of puffed snacks and breakfast cereals, pet food, texturized protein and chewing gum. His experiences include product development, pilot plant testing, scale up and full production size troubleshooting, implementation and optimization projects. Expert has also been an active teacher of extrusion cooking classes at his last employer. He has worked with single screw forming extruders, as well as single and twin screw cooking extruders from most leading extruder manufacturers.

Expert has explored and developed numerous new process technologies, most of which are documented in 16 U.S. patents and 2 pending patent applications that bare his name as inventor. He has worked with a wide range of food processing equipment including cooking extruders, forming extruders, continuous and batch dough mixers, continuous and batch cookers, co-extrusion embossers, high pressure homogenizers, vacuum belt dryers, chewing gum process equipment, cookie and cracker process equipment, scraped surface heat exchangers, drum dryers, wet milling equipment.

Expert has an advanced degree with grain science at its core. Grain science expertise includes all aspects of grain processing and chemistry, from dry milling, wet milling, starch modification, baking of bread, cookies and crackers, grain analytics, starch chemistry. Expert acted as teaching faculty at his Alma mater while he was working on his Ph.D degree and has been involved in the internal education program of his last employer.