Expert Details
Food Protection: Defense & Safety: Sorbic Acid; Microbial Quality, HACCP, FDA FSMA
ID: 712312
Minnesota, USA
Evaluations of safety and stability of products and processes that utilize selected preservatives such as sorbic acid have received much attention from Expert. He has studied a variety of products and has assisted several organizations in their use of food additives and preservatives. He can answer a variety of in-depth questions on food spoilage detection and food stability.
Expert has supervised a variety of programs directed at solving problems related to cleaning and sanitation. He is especially expert in areas involving resistant microbial forms such as bacterial spores.
Expert has expertise involving the control and evaluation of problems associated with resistant forms of Bacillus cereus, Clostridium perfringens, Clostridium botulinum, etc. A regular activity of Expert's involves the review of products and processes for potential spoilage and food-borne disease problems.
His areas of expertise also include Food Defense, the intentional contamination of food, Economically Motivated Adulteration of food, adulteration of Food, intentional adulteration of food, and the Food Safety Modernization Act (FSMA).
Expert evaluated programs in microbiological testing procedures of a start-up company for a venture capitalist.He evaluated existing and refined microbiological specifications for a major condiment manufacturer. Expert addressed unusual challenges in food microbiology and sanitation for a major drygoods manufacturer.He developed a procedure to extend the shelf-life of chopped produce salads. Expert assessed the effects of potential process variations on food safety.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1963 | Degree: Ph.D. | Subject: Food Science (Microbiology) | Institution: University of Illinois |
| Year: 1961 | Degree: M.S. | Subject: Dairy Industries (Microbiology) | Institution: University of Minnesota |
| Year: 1957 | Degree: B.A. | Subject: Bacteriology | Institution: University of Minnesota |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1999 to Present | Employer: Undisclosed | Title: Professor Emeritus | Department: Food Science & Nutrition |
Responsibilities:Expert co-advises graduate students in their research, and guest lectures on food safety. |
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| Years | Employer | Title | Department |
| Years: 1999 to 2012 | Employer: Institute of Food Technologists | Title: Senior Science Advisor | Department: |
Responsibilities:He leads activities on a food safety contract for the FDA. |
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| Years | Employer | Title | Department |
| Years: 1987 to 1998 | Employer: University of Minnesota | Title: Professor and Department Head | Department: Food Science & Nutrition |
Responsibilities:He administered the Department (with a $7,000,000 annual budget), advised students, and lectured on food safety and control. |
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| Years | Employer | Title | Department |
| Years: 1997 to 1997 | Employer: 3M | Title: Visiting Professor (Sabbatical) | Department: Microbiology Products |
Responsibilities:Expert spent one year identifying inarticulate needs in the food industry that could be addressed with 3M innovative technology. |
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| Years | Employer | Title | Department |
| Years: 1984 to 1987 | Employer: University of Florida, Gainesville | Title: Professor and Department Chair | Department: Food Science & Human Nutrition |
Responsibilities:Administered the academic and fiscal activities of the 30-faculty department. |
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| Years | Employer | Title | Department |
| Years: 1967 to 1984 | Employer: University of Minnesota | Title: Professor | Department: Food Science & Nutrition |
Responsibilities:He conducted research, taught, and did outreach in food microbiology and safety. |
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| Years | Employer | Title | Department |
| Years: 1980 to 1981 | Employer: Ecolab - Capsule Lab | Title: Manager (Sabbatical) | Department: International Market Development |
Responsibilities:He performed market research to determine needs for quality and HACCP training and implementation. |
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| Years | Employer | Title | Department |
| Years: 1974 to 1975 | Employer: CSIRO - Australia | Title: Visiting Scientist (Sabbatical) | Department: |
Responsibilities:Performed research on bacterial spores and food microbiology. |
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| Years | Employer | Title | Department |
| Years: 2004 to 2007 | Employer: University of Minnesota | Title: Founding Director | Department: National Center for Food Protection & Defense |
Responsibilities:Directed U.S.Department of Homeland Security National Center addressing intentional contamination of the entire food supply chain from production to the consumer. Funded at $5,000,000 per year for a consortium of research universities, private companies and other interested institutions. |
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| Years | Employer | Title | Department |
| Years: 2007 to 2014 | Employer: University of Minnesota | Title: Director Emeritus & Senior Science Advisor | Department: National Center for Food Protection & Defense |
Responsibilities:Consulting support to NCFPD |
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Government Experience
| Years | Agency | Role | Description |
|---|---|---|---|
| Years: 2002 to 2005 | Agency: FDA | Role: Food Advisory Committee | Description: Served as Chair of the subcommittee on contaminants and toxic substances. |
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 1974 to 1975 | Country / Region: Australia | Summary: Performed food safety microbiology research on food at CSIRO. |
| Years: 1980 to 1981 | Country / Region: South Africa | Summary: He implemented HACCP and quality management programs for a national dairy. |
| Years: 1980 to 1998 | Country / Region: Morocco | Summary: Conducted an educational workshop and research training programs on seven trips of one to six weeks each. |
| Years: 1976 to 1976 | Country / Region: United Kingdom | Summary: He performed a three-month study on Clostridium botulinum control in meat products. |
| Years: 1999 to 1999 | Country / Region: Japan, Thailand, Philippines, Singapore, and Malaysia | Summary: Did a lecture series on food safety and HACCP, making 12 presentations in two weeks in six countries. |
Career Accomplishments
| Associations / Societies |
|---|
| Expert was President of the Institute of Food Technologists (IFT). He is/was also a member of ASM, IAFP, ADSA, AMSA, ASQ, AAAS, ASNS, AACC, NEHA, SAB (UK), and IFST (UK). |
| Licenses / Certifications |
|---|
| He is a Certified Food Scientist (IFT), a Registered Scientist (IFST), and A Registered Specialist in Food, Dairy and Sanitation Microbiology (National Registry of Microbiologists, AAM). |
| Professional Appointments |
|---|
| Expert was a Senior Science Adviser to FDA/IFT in 3 five-year contracts and other grants to produce reviews on food safety. He was also a member of the FDA Food Advisory Committee. Expert was on the editorial board for Letters in Applied Microbiology Food Control, Journal of Food Safety, and Journal of Processing and Preservation. He was adviser to the editorial board for the Journal of Applied Bacteriology. |
| Awards / Recognition |
|---|
| He is a Fellow of IFT, Fellow of the International Association for Food Protection, Fellow of the American Academy of Microbiology, Fellow of AAAS, Fellow of the Institute of Food Science and Technology (UK), and a Fellow of the Academy of the International Union of Food Science and Technology (IUFoST). He has also received numerous other awards. He chaired the Food Forum of the Institute of Medicine in the National Academies. He was President of the Institute of Food Technologists (IFT). |
| Publications and Patents Summary |
|---|
| Expert has over 125 refereed journal publications and has delivered over 125 abstracted presentations. He has two patents, one for a process of treating lettuce and other salad ingredients, the other for a method of production and recovery of protein from food wastes. |
Additional Experience
| Expert Witness Experience |
|---|
| All cases that I have served as subject matter expert witness have been settled out of court, sometimes the day before initial court sessions. Expert suspects that his expertise had an influence in these outcomes. |
| Training / Seminars |
|---|
| Expert has taught on: the control of microorganisms in food; HACCP; and food safety objectives. Recently he has been an expert leader in food defense training and administering protection against intentionally contaminated or adulterated foods by terrorists or individual industry members. |
| Vendor Selection |
|---|
| He is knowledgeable of cleaning and sanitizing suppliers and programs. He is expert in food defense vulnerability assessments and programs. |
| Marketing Experience |
|---|
| Expert's sabbatical at 3M identified time-temperature integrators and market research. His sabbatical with Ecolab focused on food quality management. |
| Other Relevant Experience |
|---|
| Expert has been instructing quality management and HACCP programs for nearly 30 years. Recognition of preventative programs embraced by TQM and HACCP continues to require close supervision in their application and interpretation. He anticipates that his expertise will be useful in assisting firms in complying with the FSMA regulations as they become available. |
Language Skills
| Language | Proficiency |
|---|---|
| French | Has very modest reading ability in scientific French. |
Fields of Expertise
food safety, food stability, food quality assurance, food preservation, food preservative, food antimicrobial additive, food aseptic processing, food microbiology, clostridia, food contamination, Food Defense, adulteration of food, economically motivated adulteration of food, Food Safety Modernization Act (FSMA), intentional adulteration of food, intentional contamination of food, spoilage, microbiology laboratory, Bacillus cereus, botulinum toxin, food shelf life extension, fish decomposition, Clostridium perfringens, food-borne pathogen, food-borne bacteria control, sorbic acid, bacterial spore, spore, food additive safety, sterile processing, botulism, food-borne illness, food-borne pathogenic bacterium, food waste, process safety, hazard analysis critical control point, preservative, shelf life, poultry meat, dairy sanitizing, fish meat, total quality management, thermal food processing, salmonella, food retorting, quality management, pasteurization, nutrition, animal meat, food spoilage detection, food spoilage, food product, food processing, food ingredient, food canning, cured meat, dairy cleaning