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Expert in Hydrocolloids, Food Product R&D
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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food thickener expert
gum expert
hydrocolloid expert
food ingredient expert
food product expert
food product development expert
food technology expert |
Expert specializes in the utilization and application of thickening and gelling agents of food ingredients. He has an international reputation in hydrocolloid technology. He has spent most of his career on the use and applications of hydrocolloids in developing new food products. He is very knowledgeable about developments in both the food and hydrocolloid supplier industries. Expert is well known for his authoritative book, "Gum Technology in the Food Industry" and for his series of books on Food Hydrocolloids. Expert also organized and established a hydrocolloids applications group and laboratory, an internationally recognized corporate resource for the past 25 years. |
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fat substitute expert |
Expert is currently studying hydrocolloids and hydrocolloid-based systems for the development of low fat and fat-free foods. These systems seem to be the most practical means for reducing or replacing fat in prepared foods, which is presently the major R&D effort of the food industry. Expert has been most active in developing fat-replacer systems and fat-free food products. |
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dietary fiber expert
insoluble dietary fiber expert
soluble dietary fiber expert |
Expert has conducted research and development on fiber enhancement and the development of new fiber ingredients during the past 15 years. He has been heavily involved in the development of many new fiber materials and their use in formulating new, high fiber, and healthy foods.
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food bulking agent expert |
Expert has worked to fill the need for inert edible fillers to replace the high calorie components, which is critical in developing low calorie foods. He has been involved in the development and exploration of many new bulking agent materials including polydextrose and cellulose. He has also worked to evaluate their use in many low calorie food products. |
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nutraceutical expert |
Expert has worked to define and isolate health promoting ingredients from foods. He has also worked to add these ingredients to other foods in order to improve their nutritional value. In this manner, he has been actively involved in the formulation and fabrication of new nutraceutical and designer food products. |
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low-calorie food expert
food sweetener expert
sugarless ingredient expert |
Expert's most recent work has been in the development of low calorie, nutritious, high-fiber food products. His work includes the evaluation of new intensive sweeteners such as aspartame, alitame and sucralose. |
| Show Secondary and Basic Areas of Expertise |
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: New York, New York; Yonkers, New York; Bridgeport, Connecticut; New Haven, Connecticut; Hartford, Connecticut; Newark, New Jersey; Jersey City, New Jersey; Paterson, New Jersey; Springfield, Massachusetts; and Philadelphia, Pennsylvania.
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Degree |
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Subject |
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Institution |
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1952
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M.A.
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Science Education
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New York University
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1948
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M.S.
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Organic Chemistry
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New York University
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1943
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B.S.
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Chemistry
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City College of New York
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| Years |
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Employer |
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Title |
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1988 to
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Independent Consultant
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1988 to 1992
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New York Medical College, Graduate School of Public Health
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Adjunct Professor
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1954 to 1988
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General Foods Corporation
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Principal Scientist, Corporate Research Department
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Professional Appointments
Expert is an Editorial Board member of Carbohydrate Polymers, Journal of Food Science and Food Hydrocolloids and is also a referee and reviewer of papers submitted to the IFT journals Food Technology and Journal of Food Science.
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Awards/Recognition
Expert is a Fellow of the National Institute of Food Technologists. He received the Annual Distinguished Food Scientist Award for 1984-1985 from the IFT's New York Section.
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| Publications: |
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Publications and Patents Summary
Expert has many published articles. He has authored numerous technical papers and four books. He holds 24 U.S. patents, several on reduced-calorie cake and low calorie sweetening composition, and many foreign patents.
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Selected Publications and Publishers
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- Food Technology
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- In Food Technology in Australia
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- CRC Press
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Recent Client Requests:
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Hydrocolloid expert needed for consulting on maximizing the characteristics of seaweed alginate in a commercial agricultural application.
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Expert in food processing for consultation to initiate the production line for parsley and cilantro paste to be preserved in refrigeration.
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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 Hydrocolloids Consultant, Food Product R&D 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 Hydrocolloids Expert Witness, Food Product R&D 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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Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Hydrocolloids, Food Product R&D.
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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| Additional Skills and Services: |
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Training/Seminars
Expert teaches short courses on hydrocolloids, food science and nutrition at New York Medical College in Vahalla, NY and has lectured in the U.S. and abroad.
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Supplier and Vendor Location and Selection He has experience locating vendors of: consulting services, hydrocolloids, food ingredients, and legal and regulatory support services. He has access to the following resources to aid in vendor location: personal contacts, technical libraries, and several data bases.
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Expertise
