Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

For inquiries or more information, please contact us at info@intellex.com.

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Expert Details

Food Science

ID: 732300 Pennsylvania, USA

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Expert is a Food Scientist with extensive and diversified experience in multiple food technologies and product types working for global food companies. He is a recognized expert in commercial product launches, technology implementation, factory optimizations and start-ups, cost reductions, and strategic platforms, as well as innovation, leadership and marketing.

As owner of a food science and solutions consulting firm, Expert's technical services include:
• Process Development
• Auditing
• Advanced Preservation Processing
• Co-Packer & Equipment Selection
• Factory Start-ups
• Low & High Acid Processing
• Nutrition
• Dry Seasonings & Spices Blending
• Culinary Arts
• Baking, Extrusion & Frying
• Farming

Product services include:
• Vegan, Organic & Natural Products
• Condiments
• Shelf Stable: Wet and Dry
• Frozen: Meals, Potatoes, Snacks
• Frozen Novelties: Dairy & Non-Dairy
• Dairy: Milk, Dry Milk, Butter, Ice-Cream
• Wet & Dry: Soups, Sauces, Gravies
• Ancient Grains
• Pasta, Bagels & Bakery Items
• Chocolate Syrups
• Low Sodium Flavors

Professional services include:
• PCQI, HACCP SQF
• Strategic/Marketing Platforms
• Open Innovation
• Strategic/Marketing Platforms
• Six Sigma
• Project Management
• Consumer Testing
• Coaching

Education

Year Degree Subject Institution
Year: 1994 Degree: Master of Business Administration Subject: Business Institution: Chapman University, Syracuse, NY
Year: 1987 Degree: Bachelor of Science Subject: Food Science Institution: The Pennsylvania State University, State College, PA

Work History

Years Employer Title Department
Years: 2013 to Present Employer: Undisclosed Title: Owner Department: Food Solutions Consulting
Responsibilities:
Assists corporate and entrepreneurial clients with product and process development including technology implementation, factory optimizations, product development and start-ups.
• Developed cutting edge formulas and processes for entrepreneurial and corporate clients (Dinant, Associated Brands, Pinnacle Foods, Golden State Foods, Stratas, Smithfield, Unilever, Con Yeager, and Mondelēz), tea beverages, nutritional meals, nutraceutical, vegan, ancient grain, and natural frozen novelty products.
• Commercialized a nutraceutical ice pop for children under the brand Feel Better Pops.
• Consulted 4 companies and American University of Beirut Food Science department in Lebanon as a volunteer for Land O’Lakes and USAID.

Provide regulatory, due diligence, and auditing to insure intellectual property, FSMA compliance, food safety, leadership, and business optimization for various corporate clients.
• Developed SQF and other FSMA programs for five different companies. Reinitiated a broken Supplier Approval Program with updated policy and other SOPs. Initiated Management Responsibility to drive a culture of food safety.
• Audited four companies for due diligence food safety.
• Assisted client with SQF audit; reviewed and updated documents.
• Recommended capital for SQF compliance.
• Wrote five HACCP plans.
• Developed labeling and specifications for Kraft Heinz.
• Built 9 new templates for specification development.
Years Employer Title Department
Years: 2009 to 2013 Employer: H. J. Heinz Title: Principle Research Scientist Department: Research & Development
Responsibilities:
Researched and developed new technologies, platforms, or processes that can be commercialized into products or solutions. Managed resources, budget, and implementation strategy.

• Tested technical and consumer criteria for advanced preservation technologies, Shaka retort and microwave aseptic processes, to develop fresher food products.
• Planned R&D effort on construction of $110 million frozen food plant pasta line and kitchen through the following: project management, equipment selection, and consumer testing to increase production output.
• Re-launched $41 million line with whole grain that met consumer demand for health, wellness, and taste and received Heinz Tech Nova Award for Whole Grain Bagel Bites.
• Led global advanced preservation technology and vegetable protein teams to drive emerging technologies from region to region. Managed relationship with Monell Chemical Senses Center, Center for Advanced Process and Package Studies, and Penn State to initiate projects on new scientific findings.
Years Employer Title Department
Years: 2001 to 2008 Employer: H.J. Heinz Title: Project Manager Department: R&D
Responsibilities:
Implemented R&D brand strategy to drive growth through product development and managing one to three resources.

• Moved, started-up, and qualified entire $20 million Wyler production line to co-packer facility to decrease cost.
• Led reformulation on Heinz Homestyle Gravies and Boston Market Gravies, Wyler’s Bouillon and Mrs. Grass Soups which resulted in improved consumer scores.
Years Employer Title Department
Years: 1997 to 2001 Employer: Borden Foods Title: Project Leader Department: Research & Development
Responsibilities:
Executed R&D brand strategy to drive growth through product development, budgeting, and managing eight resources.

• Introduced 18 innovative products to the market place such as, Wyler’s Fast Dissolve Cube, Wyler’s Shakers, Wyler’s No Sodium and Wyler’s Soup Starter with membrane pouch in a two-year period. Applied for patent on Wyler’s Fast Dissolve Cubes to control intellectual property.
Years Employer Title Department
Years: 1990 to 1997 Employer: Borden Foods Title: Sr. Food Technologist, Food Technologist, Associate Technologist Department: R&D
Responsibilities:
Developed food products, cost reductions, and factory optimizations.

• Assisted Thermal Process Authority in calculating low acid products and deviations such as Alfredo Sauce and Snow’s Seafood Products.
• Introduced Wyler’s Reduced Sodium Bouillon using patented low salt technology and Wyler’s Made with Real Beef Bouillon to drive consumption.
• Developed Classico Tomato Pesto and Classico Italian Sausage for consumer variety.
Years Employer Title Department
Years: 1987 to 1990 Employer: Dietrich's Milk Products Title: Technician Department: Quality Control
Responsibilities:
He performed QC analytical and microbiological testing.

International Experience

Years Country / Region Summary
Years: 2012 to 2012 Country / Region: UK Summary: Tested Shaka retort at Kitt Green

Career Accomplishments

Associations / Societies
Institute of Food Technologists
Institute of Thermal Process Specialists
Licenses / Certifications
Certified Food Scientist IFT
ServSafe Food Protection Manager Certification
Awards / Recognition
INPEX Open Innovation Conference Speaker

Additional Experience

Other Relevant Experience
PROFESSIONAL DEVELOPMENT
• Preventive Controls – International Food Protection Training Institute
• HACCP Certification for Juice Processors – Cornell University
• HACCP – American Institute of Baking
• Implementing SQF System Certification Pre and Post Farm
• Implementing FSSC 22000
• ServSafe Food Protection Manager Certification
• Certified Food Scientist – Institute of Food Technologists
• Technical Brand Manager – Market Research (one-year training program)
• Culinary Skills – Culinary Institute of America (one-year training program)
• Developing Extraordinary Leaders – Development Dimensions International
• Black Belt Six Sigma and Design for Six Sigma
• Foundations of Bread and Roll Baking – American Institute of Baking
• Project Management, Situational Leadership, Meeting Effectiveness – Borden Foods Corporation
• Flavors - Their Creation, Definitions and Use – Center for Professional Advancement
• Process Determinations – American National Can
• Better Process School – Cornell University
• The Extended Shelf Life of Foods – Center for Professional Advancement

Language Skills

Language Proficiency
German Basic

Fields of Expertise

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