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Expert in Lipids, Flavor, Dairy, Fermentation
Available for your Consulting and Expert Witness Needs
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| Summary of Expertise: |
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Primary Expertise Areas:
(links show more experts in each area)
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Expertise Description: |
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lipid expert
lipid analysis expert
lipid oxidation expert
thin-layer chromatography expert |
An important component of Expert's research and teaching has been in lipids. He has worked on lipid separation and analysis and glyceride structure. He has studied the oxidation of lipids, the flavors produced during oxidation, and the best way to measure lipid oxidation and flavor deterioration. Expert has also studied oleaginous fermentations that produce lipids or use lipid substrates. He has worked with plant breeders to change the fatty acid composition and amounts of seed lipids in soybeans and oats. He has applied the lipases in oats to the hydrolysis of triglycerides and developed techniques for removing cholesterol from animal fats. Currently he is working on the industrial applications of soybean oil in biodiesel, lubricants, and hydraulic fluids. |
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cheese expert
cheese technology expert
dairy product expert |
Active in research and teaching of dairy products, Expert is particularly interested in the analysis of cheese flavor and the mechanisms by which cheese flavors are formed, especially in Swiss cheese. He has studied cheese whey as a fermentation medium for oleaginous (fat-forming) fermentations and for propionic acid fermentations. He has studied the development of oxidated flavors in dairy products and identified the compounds causing these flavors.
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flavor chemistry expert
sensory evaluation expert
soybean oil expert |
A significant portion of Expert's research has been devoted to flavor chemistry - the isolation, identification, and measurement of flavors. He has worked primarily on the flavors of oxidated fats and oils and on the flavors of cheeses and dairy products. He also has experience with spice and herbal flavors. The relation of sensory experience to mixtures of flavorant is one of Expert's current interests. |
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food chemistry expert |
Expert has taught food chemistry and analysis for many years. His research has centered on fats and oils, fermentations, dairy products, and flavors. |
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dairy microbiology expert
fermentation technology expert
food microbiology expert |
A major portion of Expert's work has been devoted to fermentation, particularly oleaginous, propionic acid, and dairy fermentations. He has been especially active in using oleaginous fermentations to treat waste products, to produce flavor compounds, and in the isolation of fermentation products.
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mutation breeding expert |
Expert spends a great deal of time in research devoted to the alteration of oil composition in plants by conventional breeding and mutation breeding, particularly with soybeans, oats, and corn. He has worked out rapid methods to recognize and assay mutant lines. Currently, he is using molecular genetics to introduce exotic fatty acids into oil seed plants. |
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aerosol expert
aerosol technology expert
air-quality assessment expert
odor chemistry expert |
Expert has researched odor chemistry and its assessment, particularly the odors of animal confinement facilities. He has identified many of the odors involved and developed techniques for measuring them. He has shown the importance of particulates in the dispersal of odors and has experience in the sensory assessment of odors. Auxilary odors also are a long-term interest of Expert's, as well as the odors produced by waste-treatment lagoons.
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chromatography expert
trace analysis expert |
As a result of work on the isolation and identification of flavors and odors, Expert has become adept in gas chromatography, liquid chromatography, mass spectroscopy, etc., and the fractionation and isolation of biologically active components in trace amounts. |
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cheese processing expert |
Expert has taught the basics of cheese processing and production for various types of cheese. He has had experience in the pilot plant production of Swiss, cheddar, provolone and cottage cheeses. |
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cooking fat expert |
His background in the composition, analysis, and stability of fats and oils would qualify Expert to give advice about frying fats and their stability. |
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edible fat processing expert |
Expert has taught the proceedures used in edible fat processing. He has experience in refining fats and oils on a pilot plant scale and assessing their flavor stability. He has a number of publications in this area. |
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fat expert
edible oil expert |
Fat technology has been Expert's major reasearch area for many years. He has both taught techniques and used them in his own research. |
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fat flavor expert
oil flavor expert |
Much of Expert's research has been devoted to the identification of the flavors that occur in various fats, especially as they oxidize. He has also been involved in the analysis of fat flavors by both sensory and chemical methods. |
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fat oxidation expert
food lipid oxidation expert |
Fat oxidation has been one of Expert's major research initiatives. He has worked particularly on flavor analysis and identification during oxidation. He has demonstrated the role of triglyceride structure in oxidation and worked on the testing of antioxidants for various food products. He has recently discovered an especailly efficient antioxidant for triglycerid oils used as industrial fluids. |
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fat purification expert |
Expert has taught the principles of fat refining and practiced them on a laboratory and pilot plant scale. |
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flavor analysis expert |
Flavor analysis has been one of Expert's major research areas. He has identified several of the flavors found in oxidized fats and oils, cheeses and animal odors, elucidated their method or production, and documented factors affecting their relative importance. He has used derivativization, gas chromatography, mass spectrometry, and sensory analyses. In particular Expert has shown the importance of particulates in the dispersal and sensing of both environmental odors and food flavors. |
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food lipid expert |
Expert has worked on food lipid analysis and purification and is thoroughtly familiar with the techniques that are used. |
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gas chromatography expert |
Expert has used many types of gas chromatorgraphy in his work and is familiar with the technical and theoretical aspects of its use. |
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odor identification expert |
Expert's work on odor identification has been limited to animal confinement facilities. He has identified many of the odor compounds important in these odors and has developed methods for measuring them. |
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glyceride expert |
Glyceride structure analysis has been one of the important areas of Expert's research. Particularly, he has done stereospecific analyses on vegetable oil varieties and used this to elucidate glyceride biosynthesis. Expert has also separated triglycerides by silver ion chromatography and reverse phase chromatography. |
| Show Secondary and Basic Areas of Expertise |
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Des Moines, Iowa; Cedar Rapids, Iowa; Waterloo, Iowa; Iowa City, Iowa; and Ames, Iowa.
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| Year |
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Degree |
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Subject |
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Institution |
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Honors |
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1953
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PhD
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Agricultural Biochemistry
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University of Minnesota
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1950
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MS
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Chemistry
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Texas University
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1948
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BS
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Chemistry
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Texas University
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with honors
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| Years |
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Employer |
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Department |
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Title |
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Responsibilities |
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1953 to
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(Undisclosed University)
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Food Science and Human Nutrition
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Professor of Food Science
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Expert's responsibilities are teaching food chemistry and directing graduate students. He was department head from 1985-1990.
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Associations/Societies
Expert is a member of the: American Oil Chemists' Society,
American Dairy Science Association, Institute of Food Technologists,
American Association for the Advancement of Science, Sigma Xi, Iowa Academy of Sciences, and the American Chemical Society
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Awards/Recognition
Expert has received the Pfizer Award in Cultured and Fermented Products; the
Honorary Medal of the University of Agriculture and Technology in Olsztyn, Poland; the Expert's University Research Foundation Recognition;
Faculty Citation, Expert's University Alumni Association; Doctoris Honoris Causa from University of Agriculture and Technology of Olsztyn, Poland; the Research and Development Magazine Award in 1991;
the Steven S. Chang Award; Utilization Research Award of the American Soybean Association; the Alton E. Bailey Award; and the Gamma Sigma Delta Research Award of Merit. He is a Distinguished Fellow of Iowa Academy of Sciences and was named University Professor by Expert's University.
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Publications and Patents
He has 200 publication and 29 patents.
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| Government Experience: |
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Agency |
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Role |
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Description |
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1985 to
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U.S. Dept. of Agriculture
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Review Panel Leader
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Expert led the first review panel for food technology related projects.
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Expert helped Keebler develop a cheese-flavored cracker.
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He helped Kind and Knox avoid a gaseous fermentation in their gelatin.
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As a member of the Intota consultant network,
Expert is a specialist who provides technical consulting to corporate, legal and government clients. Expert provides professional consulting as a Lipids Consultant, Flavor Consultant, Dairy Consultant, Fermentation Consultant. Expert may consult as an independent consultant or as a member of a consultancy, consulting company,
or consulting firm. Consultants service will be covered by a consulting contract.
Ask an expert initial screening questions and ask the experts services particulars, by simply submitting
an expert request.
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Intota experts can serve as expert witnesses or litigation consultants offering expert testimony, expert advice, litigation support,
forensic services, and related expert witness services. Expert can serve as an expert witness or litigation consultant in intellectual property (patent, trademark, trade secret, copyright),
product liability, and insurance matters. Expert may provide forensic expert witness testimony, litigation consulting services, forensic investigation,
and forensic testing if appropriate in litigation areas as a Lipids Expert Witness, Flavor Expert Witness, Dairy Expert Witness, Fermentation Expert Witness.
Intota provides attorneys and legal professionals the opportunity to ask an expert initial screening questions and
ask the experts services particulars by submitting an expert request.
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| Language Skills: |
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| Foreign Language |
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Spanish
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French
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German
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Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Lipids, Flavor, Dairy, Fermentation.
Experts are an invaluable source of overall industry insight as well as insight into specific companies and firms for
custom business to business (b2b) and industrial market research. Intota uses analyst and
consultant resources from Guideline whose Research Directors manage the research and analysis of the qualitative
and quantitative data as well as report writing for the custom studies. The methods and tools
used by Intota market research combine the insights of technical experts and industry insiders with secondary
research to provide the custom b2b and industrial market research you need.
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Expertise
