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Whey Protein; Whey Protein Functionality: Expert has worked extensively with whey. He is the author of a patent involving the foaming of whey and the modification of its functionality to produce stable fat containing foams and rigid or pliable foam solid material from whey protein.

Frozen Dairy Dessert: Research and consulting in the dairy industry has led Expert to develop a formulation software program that has special features useful to the frozen dessert industry. This program can do least cost and goal oriented formulation, as well as nutrient labeling and provide freezing property information.

Protein Functionality; Protein Food Product: Expert has conducted research on the relationships between structure and corresponding functional properties relevant to food. The functional properties studied include foaming properties, gelation, emulsification, flavor binding, and development of fat substitutes. He has also developed techniques using near IR for measuring dietary fiber and protein content of foods.

Interfacial Protein Structure: Expert conducted studies to determine the interfacial structure of proteins at the air-water interface. He has worked extensively with foaming properties and foam depressants.

Food Chemistry: In addition to is teaching experience, Expert has consulted in general dairy and food chemistry. He has written marketing reports on the gum market and done work on many other areas regarding food chemistry, including cheese adulteration, water binding, electron microscopy, and general analytical techniques used in food science.

Food Sensory Analysis: Expert has done research in the area of sensory analysis. His research has involved a variety of techniques, including profiling.

Fat Substitute: Expert has conducted research in the area of fat substitutes. The research involved using dairy proteins to develop fat substitutes.

Biodegradable Plastic Film; Biodegradable Packing Material: Expert has developed processes for producing biodegradable packaging materials. These processes involve using inexpensive biomaterials and have produced a US patent thus far.

Protein Isolation: Expert has worked with a variety of industries to enhance their processing techniques for isolating proteins. These process techniques have included microfiltration, ultrafiltration, ion exchange, centrifugation, and spray drying.

Cosmetic Product Formulation: Expert is actively developing health and beauty aid products that make use of novel protein ingredients. The protein portion imparts important functional properties to the product.