Expert Details
Omega-3 Oils, Oil Oxidation, Antioxidants, Modified Lipids, Edible Oil Processing
ID: 726162
Kansas, USA
• Experience in sensory evaluation of omega-3 oils
• Experience in the development of omega-3 oil-enriched margarine and shortenings
• Experience in preparation and sensory evaluation of omega-3 enriched food products: bread, cookies, tortillas, hamburger buns, margarine, and shortening
• Experience in bench-scale processing of omega-3 phospholipids, and understanding of their composition and stability
• Experience in PUFA purification techniques: urea complexation, molecular distillation, low temperature crystallization, dry fractionation and supercritical fluid extraction techniques
• Experience in analytical techniques related to edible fats and oils
• Experience in antioxidants and preservation of omega-3 oils; Solid understanding of physical and chemical properties of edible fats & oils
• Basic understanding of edible oil extraction techniques, emulsion preparation, liposome preparation and microencapsulation techniques
• Basic understanding of competitive benchmarking
• Basic understanding of esterification, interesterification, acidolysis, alcoholysis and saponification techniques
• Experience in PUFA-enriched algal oil processing: extraction, refining, degumming, bleaching, winterization, fractionation, and deodorization
• Experience in sensory evaluation of omega-3 oils
• Experience in the development of omega-3 oil-enriched margarine and shortenings
• Experience in preparation and sensory evaluation of omega-3 enriched food products: bread, cookies, tortillas, hamburger buns, margarine, and shortening
• Experience in bench-scale processing of omega-3 phospholipids, and
Experience in esterification, interesterification, acidolysis, alcoholysis and saponification techniques.
Experience in PUFA purification techniques: urea complexation, molecular distillation, low temperature crystallization, dry fractionation and supercritical fluid extraction techniques
Experience in PUFA-enriched algal oil processing: extraction, refining, degumming, bleaching, winterization, fractionation, and deodorization
Experience in analytical techniques related to edible fats and oils
Experience in analytical techniques related to food and feed products
Experience in antioxidants and preservation of omega-3 oils; Solid understanding of physical and chemical properties of edible fats & oils
Experience in bench-scale processing of omega-3 phospholipids, and understanding of their composition and stability
Basic understanding of quality control and quality assurance related to fats and oils
Basic understanding of edible oil extraction techniques, emulsion preparation, liposome preparation and microencapsulation techniques
Has contact info for food testing labs
Nearly eight years of R&D experience in omega-3 oils
Innovative Research Scientist with nearly eight years of food industry experience
Experience in antioxidants and preservation of omega-3 oils
solid understanding of quality evaluation of edible oils including omega-3 oils
basic understanding of fats and oils sensory profiles
expert in lipid chemistry
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 2001 | Degree: Ph.D | Subject: Food Science | Institution: Memorial University of Newfoundland |
| Year: 1995 | Degree: MSc. | Subject: Food Science | Institution: Memorial University of Newfoundland |
| Year: 1991 | Degree: BSc. (Agriculture) | Subject: Agriculture/ Food Science | Institution: |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2005 to 2009 | Employer: Martek Biosciences Corp. | Title: Senior Research Scientist | Department: Process and Product Development |
Responsibilities:Development of new product prototypes in lab, pilot-plant and plant scale production; Evaluate new technologies to improve oil quality; Write technical reports; Provide technical advice to manufacturing, QC/QA and other departments; Provide supervision for research associates; Develop quality improvement in nutritional oils; Exposed to algal and fungal oil processing unit operations such as extraction, winterization, alkali-refining, bleaching, and deodorization. Experience in saponification, esterification, transesterification, urea adduction, molecular distillation, and supercritical fluid extraction techniques. |
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| Years | Employer | Title | Department |
| Years: 2002 to 2005 | Employer: Martek Biosciences Corp. | Title: Research Scientist | Department: Process and Product Development |
Responsibilities:Involve in evaluating new and existing technologies to improve oil quality; Design and perform laboratory-scale experiments and scale-up to production; Review analytical data and process changes; Write technical reports; Develop quality improvement in nutritional oils; Implementation of new processes and technologies to improve oil yield and quality |
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| Years | Employer | Title | Department |
| Years: 2001 to 2002 | Employer: Martek Biosciences Corp. | Title: Assistant Research Scientist | Department: Process and Product Development |
Responsibilities:Execute laboratory activities aimed at achieving the goals of specific projects; Interaction between scientific and manufacturing personnel; Conduct practical research projects to support the development of new technologies; Maintain awareness of recent developments within project-related fields and stay current with the scientific literature associated with areas of expertise; Create and maintain complete documentation of projects |
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| Years | Employer | Title | Department |
| Years: 2001 to 2001 | Employer: Memorial University of Newfoundland | Title: Post Doctoral Fellow | Department: Department of Biochemistry |
Responsibilities:Investigate the characteristics of microbial biomass and by-products |
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| Years | Employer | Title | Department |
| Years: 1993 to 2000 | Employer: Memorial University of Newfoundland | Title: Demonstrator | Department: Biochemistry |
Responsibilities:Taught laboratory courses in Food Chemistry, Food Process Engineering, Principles of Food Science, Biochemistry, and Metabolism |
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| Years | Employer | Title | Department |
| Years: 1992 to 1993 | Employer: Undisclosed | Title: Lecturer | Department: Food Science and Technology |
Responsibilities:Taught courses in Food Chemistry, Principles of Food Science, Food Microbiology, and BasicChemistry |
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| Years | Employer | Title | Department |
| Years: 1992 to 1992 | Employer: Undisclosed | Title: Visiting Lecturer | Department: |
Responsibilities:Taught courses in Principles of Food Science, Food Preservation and Processing, and BasicChemistry |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 2005 to 2005 | Country / Region: Belgium | Summary: Worked with an Engineering Company in Belgium on Edible oil Fractionation |
| Years: 2007 to 2007 | Country / Region: Germany | Summary: Worked with a Phospholiid processing company in Germany on a project related to phospholipids |
| Years: 2008 to 2008 | Country / Region: Germany | Summary: Worked with a Consultant in Germany on a project related to Omega-3 phospholipids |
| Years: 2004 to 2005 | Country / Region: | Summary: Worked with a toll manufacturing facility in Canada on edible oil processing (refining, bleaching, winterization and deodorization) |
Career Accomplishments
| Associations / Societies |
|---|
| PROFESSIONAL MEMBERSHIPS Member of Institute of Food Technologists 1997-2009; Member of American Oil Chemists’ Society 1997-2009; Member of Agricultural & Food Chemistry Division, American Chemical Society 1999-2005; Member of Canadian Institute of Food Science and Technology 1994-2001; Member of Sri Lanka Association for the Advancement of Science 1992-1996; |
| Licenses / Certifications |
|---|
| n/a |
| Professional Appointments |
|---|
| Reviewer: Journal of the American Oil Chemists’ Society (JAOCS); Journal of Agricultural and Food Chemistry; Food Chemistry |
| Awards / Recognition |
|---|
| Graduate Research Award- Agricultural & Food Chemistry Division, American Chemical Society 2001; Travel Award- Agricultural & Food Chemistry Division, American Chemical Society 2001; Fellow of the School of Graduate Studies- Memorial University of Newfoundland, Canada 2000; Honored Student Award- American Oil Chemists Society 2000; Biotechnology Student Excellence Award- American Oil Chemists Society 2000; Student Fellowship- International Union of Food Science and Technology (IUFoST) 1999; Fellowship- School of Graduate Studies, Memorial University of Newfoundland, Canada 1999-2000; Student Monitorship- Institute of Food Technologist's Conference, Atlanta, GA 1998; Teaching Assistantship - Department of Biochemistry, Memorial University of Newfoundland, Canada 1993-1995, 1996-2000; Freedom from Hunger World Competitive Scholarship The Rotary Foundation, USA 1993-1995; Mahapola Higher Education Scholarship- Ministry of Higher Education, Sri Lanka 1986-1991 Scholarship Department of Education, Sri Lanka 1975-1983 |
| Medical / Professional |
|---|
| n/a |
| Publications and Patents Summary |
|---|
| He has co-authored 9 book chapters and 22 scientific publications. In addition, he has presented 23 papers at various scientific events. Moreover, he is a co-inventor of 2 patent applications |
Language Skills
| Language | Proficiency |
|---|---|
| English |
Fields of Expertise
edible oil processing, omega-3 fatty acid, lipid, fish oil, edible oil, food lipid, fat modification, fatty acid, food analytical chemistry, food lipid oxidation, phospholipid, quality control, food chemistry, food testing laboratory, food research and development, food science, food oxidation prevention, quality evaluation, oil flavor, food, manufacturing quality control, food quality control, commercialization, stage gate process, ideation, acceptable quality level, product testing, nutraceutical, product formulation, product improvement, product manufacturing, diacylglycerol, pilot plant scale-up, health food, quality standard, food industry quality control, continuous quality improvement, product cost reduction, product design, innovation, food component, food additive, lecithin, food starch chemistry, food ingredient, food emulsifier