Expert Details
Food Processing Quality and Safety
ID: 720113
Washington, USA
Expert has conducted both fundamental synthetic and applied food product development research with the saccharide fatty acid polyester fat substitutes. He is familiar with synthetic fat substitutes and the other fat replacers prepared from carbohydrates, proteins, cellulose, or pectin. Additionally, he knowledgeable of reduced and lowfat cheese technology.
Expert has extensive experience and expertise in evaluating and interpreting scanning electron micrographs (SEMs). He has particular expertise with SEM of plant material and dairy products.
Expert initiated research on the nonthermal food processing potential of high hydrostatic pressure (HHP), high intensity pulsed electric fields (PEF) and oscillating magnetic field technologies. The nonthermal processing technologies are relatively new and involve inactivation of microorganisms and enzymes to improve the shelf-life of foods. He also has expertise in engineering food microbiology (safety) and quality aspects of HHP and pulsed electric field pasteurization.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1972 | Degree: Ph.D. | Subject: Food Science | Institution: University of Wisconsin |
| Year: 1970 | Degree: M.S. | Subject: Food Science | Institution: University of Wisconsin |
| Year: 1966 | Degree: B.S.Ed. | Subject: Natural Sciences | Institution: University of Wisconsin |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1973 to Present | Employer: Undisclosed | Title: Professor (and Food Science Specialist since 1983) | Department: Food Science |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1980 to 1981 | Employer: University of British Columbia and British Columbia Cancer Research Center (Professional Leave) | Title: Associate Professor Food Science | Department: |
Responsibilities:Available upon request. |
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Career Accomplishments
| Associations / Societies |
|---|
| Expert is a member of IFT, ACS, AOCS, and several other professional societies. |
| Awards / Recognition |
|---|
| Expert received the Outstanding Researcher of the Year Award from Nalley's Fine Foods. He was invited to participate in USDA-CSREES Review of University of Nebraska Food Science and Technology Department and Food Processing Center. |
| Publications and Patents Summary |
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| Expert is an Associate Editor of Food Structure, Food Processing and Preservation, Food Research International, and Cereal Foods World. He has authored or co-authored many technical publications and oral presentations. |
Fields of Expertise
bean, fat substitute, food microstructure, non-thermal food processing, sensory science, apple processing, polyester, food physical property, synthetic fat substitute, enzyme inactivation, deactivation, green bean, canned fruit product, food sweetener, low-fat cheese, preservative, enzymal food processing, magnetic field, food microbiology, carbohydrate, protein, dairy sanitizing, protein food product, thermal food processing, soft drink, food shelf life testing, scanning electron microscopy, potato, phosgene environmental effect, pesticide environmental effect, pest management, pentachlorophenol environmental effect, microwave cooking, microstructure, lindane environmental effect, integrated pest management, gum, fruit juice, frozen food, fruit, food technology, food storage, food sensory science, food safety, food rheology, food quality assurance, food product, food processing equipment, food processing, food preservation, food packaging process, food irradiation, food ingredient, food freezing, food emulsifier, food drying, food chemistry, food antioxidant, food antimicrobial additive, flavor chemistry, dried fruit, dairy product, cooking, confection, dairy cleaning, cheese technology, blanching, beverage, acidulent