Expert Directory
Having an expert witness or consultant at your side can help you navigate complex situations with confidence. These professionals understand your industry and excel at conveying crucial information, whether in a courtroom or a consulting environment. At Intellex, we have experts in over 30,000 areas in our database. We enable you to partner with an individual who has the knowledge, educational background, and relevant experience to support your needs effectively.
Utilize our expert finder tool to handpick the ideal mentor or consultant for your specific application.
Food, Confectionery, Ingredients & Pharmaceutical Consultant with pilot plant/scale up facility
Being one of the oldest and largest foods consultants in the world we have a very diverse skill level ranging from biodegradable fish bait to Category 2 drug carriers...Our experience and client base has allowed us to establish a strong…
Pharmaceutics
Expert is a process and chemical engineer with a Bachelor from Univercity Laval in Quebec City. He has more than 15 years experience in engineering, automation, validation of manufacturing equipments, clean utilities, pharmaceutical systems and computer systems (cGMP, GAMP5, CFR-21…
Food, Confectionery and Pharmafoods Technology
Expert has over 35 years of industrial experience in product development, quality systems, food regulatory, allergen management, contract manufacturing, packaging, product labeling, educational training, food safety and food security. He began his career in food consulting while in graduate school,…
Confectionery and Chocolate Product Development; Manufacturing Problem-Solving
Expert has over 30 years consulting experience in confectionery and chocolate, in the U.S.A. and in more than 30 other countries. He has 19 years hands-on production and plant management experience in confectionery and chocolate in England and Ireland. Expert…
Food Engineering/Crystallization
Expert has been studying crystallization processes for the past 16 years with an emphasis on crystallization in foods. His current emphasis involves controlling crystallization (either promoting or preventing) of sugars, ice, and fats. This research involves both basic aspects of…