Expert Details
Food Product Design & Marketing
ID: 107718
New York, USA
Her work on the nutritional modification of foods and the marketing of nutrition to consumers has led to the design of national food promotions focusing on health. Expert has performed this function for state health departments, food associations, health trade groups, and food companies. She is an expert in community nutrition information, nutrition marketing, and consumer-oriented product marketing.
Expert has designed both traditional and novel food products with enhanced nutritional and quality benefits. This includes high fiber, low fat, and gourmet food specialty products.
Expert frequently solves product quality problems for clients in the food and cosmetic industries. Specific projects have focused on formulation technology, recipe development, chemical properties of food components, the chemistry of flavor and texture, and vitamin stability during food processing.
Expert is currently a columnist for Restaurant Hospitality and The Foodservice Distributor. She consults on menu development, food service product development, computer systems for food service, food and beverage cost controls, and restaurant marketing, planning, and operation.
Expert has worked extensively with clients in the corporate, health care, and school food service areas. She has worked on updating food service equipment and enhancing the quality and profitability of dining facilities.
Expert's work with foods integrates scientific research methods, technical production considerations, development of new or improved products, marketing of food products, and communicating technical and creative information about food.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1986 | Degree: PhD | Subject: Hotel Administration | Institution: Cornell University |
| Year: 1982 | Degree: MS | Subject: Food Science | Institution: Cornell University |
| Year: 1980 | Degree: BS | Subject: Nutrition Science | Institution: University of Delaware |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1987 to Present | Employer: Undisclosed | Title: PRESIDENT | Department: |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1985 to 1987 | Employer: Hotel Administration, Virginia Polytechnic Institute | Title: Assistant Professor | Department: |
Responsibilities:Available upon request. |
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Career Accomplishments
| Associations / Societies |
|---|
| She is a member of the following organizations: the American Dietetic Association; the American Heart Association; the Council on Hotel, Restaurants and Institutional Educators; the Institute of Food Technologists; the Society for Advancement of Foodservice Research; and the National Restaurant Association. |
| Awards / Recognition |
|---|
| Expert received fellowships at Cornell from the National Academy of Sciences and the Institute of Food Technologists. |
| Publications and Patents Summary |
|---|
| She has published papers in trade journals or conference proceedings. She is Nutrition Columnist for The Foodservice Distributor and Consulting Editor for Food Science and Nutrition, VCH Publishers. |
Additional Experience
| Training / Seminars |
|---|
| Expert is a frequent speaker and offers seminars on a range of topics in her field. |
| Vendor Selection |
|---|
| Expert has experience locating vendors of: * Food ingredients and equipment * Food service computer software * Food marketing materials. She has access to the following resources: * Print materials * Personal contacts. |
Language Skills
| Language | Proficiency |
|---|---|
| French |
Fields of Expertise
food service, nutrition, food formulation, food technology, restaurant management, dining facility, food marketing, food product design, food promotion, consumer product marketing, cosmetic product formulation, nutraceutical, food product quality improvement, chemical property, food sweetener, new product development, food-seasoning product, quick-service meal, fast-food operations, food engineering, cost control, food property, food component, nutrient, pasta product, food science, food, recipe, fish meat, vitamin, thermal food processing, taste, food shelf life testing, ready-to-eat cereal, poultry product, oat, microwave cooking, animal meat, frying, fruit juice, fruit product, food texture, food storage, food sensory science, food product, food processing, food ingredient, food freezing, food chemistry, food canning, flavor, flavor chemistry, dough, dietetic food, dairy product, dairy nutrition, cooking, food appliance, confection, clinical nutrition, cereal (food), blanching, beverage, baking, hotel, restaurant hospitality, hotel hospitality, hospitality, consumer food product, restaurant marketing, fish decomposition