|
|
Expert in Dairy, Flavor, IMAT, Ultra-Pasteurization
Available for your Consulting and Expert Witness Needs
|
|
|
 |
| Summary of Expertise: |
 |
Primary Expertise Areas:
(links show more experts in each area)
|
Expertise Description: |
|
dairy product expert
pasteurization expert |
*** Expert is typically available between 9:00 a.m. and 10:00 p.m. Eastern standard time, Monday through Friday. *** Expert has worked in this industry for two years in flavor compounding and development. He has continued on in this vein with his own flavor company for 40 years. He has worked at North Carolina State University teaching food science and doing research on dairy products for 38 years. He is one of the leading experts in ultra-high temperature (UHT) processing of dairy products in the U.S., and has also worked with conventional and ultra-high pasteurization. Expert is also an expert in frozen desserts and ice cream manufacturing. At present, Expert is retired from North Carolina State University but continues to consult in all areas of expertise.
|
|
dairy product formulation expert
low-fat cheese expert
cottage cheese expert
dairy cream expert
whey expert
yogurt expert |
Expert has experience with the formulation of chocolate milk, yogurt, ice cream, low-fat yogurt, and low-fat ice creams. He has worked in the area of low-fat cheeses, cottage cheese yield whey utilization, and spray drying of acid whey and buttermilk powder. His background includes aseptic processing and packaging of milk, chocolate milk, yogurt, buttermilk, cream, cappuccino, fruit smoothies and nutrional drinks.
|
|
flavor formulation expert |
Expert has compounded flavors such as grape, peach, vanilla, hazelnut, and amaretto (approximately 130 different flavors in all). He has formulated chocolate drinks, shakes, mousses, and other chocolate products.
|
|
dairy product aseptic processing expert
food aseptic processing expert |
Expert's background includes the processing of milk, cream, chocolate milk, coffee cream, yogurt, and aseptic buttermilk. He has studied different packaging systems, flavor scalping, flavor migration, and alteration during storage. He has also studied the chemical and physical changes in UHT products during storage at 40-30 degrees Celsius.
|
|
flavor stability expert
flavor analysis expert
dairy product package expert
dairy product packaging material expert
dairy product packaging process expert |
Expert has studied different types of flavor systems with different types of packaging materials, and the role of interaction between them, including flavor protein interaction and flavor packaging interaction.
|
| Show Secondary and Basic Areas of Expertise |
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Raleigh, North Carolina; Greensboro, North Carolina; Durham, North Carolina; Winston Salem, North Carolina; Fayetteville, North Carolina; Cary, North Carolina; High Point, North Carolina; Jacksonville, North Carolina; Greenville, North Carolina; and Rocky Mount, North Carolina.
|
| Year |
|
Degree |
|
Subject |
|
Institution |
|
|
1968
|
|
PhD
|
|
Food Science
|
|
Penn State University
|
|
|
1964
|
|
MS
|
|
Dairy Science
|
|
University of Georgia
|
|
|
1963
|
|
BS
|
|
Dairy Science
|
|
University of Georgia
|
|
| Years |
|
Employer |
|
Department |
|
Title |
|
|
1968 to 2006
|
|
North Carolina State University
|
|
Food Science
|
|
Professor
|
|
|
1984 to 1985
|
|
Research Sabbatical on Flavor Bindings to Milk Protein
|
|
Cornell Food Science Dept.
|
|
Visiting professor in flavor analysis
|
|
Associations/Societies
Expert is a member of the Institute of Food Technologists, Gamma Sigma Delta, Sigma Xi, Phi Kappa Phi, American Dairy Science Association, Virginia-Carolina IFT, North Carolina Dairy Technology Society, and Phi Tau Sigma.
|
Professional Appointments
He serves on the North Carolina Dairy Promotion Committee.
|
| Publications: |
|
|
Selected Publications and Publishers
|
|
|
- Journal of Dairy Science
|
|
|
- Food Proteins and Lipids. Plenum Press
|
|
|
- Flavor Food Interactions, American Chemical Society (ACS)
|
|
|
- Journal of Dairy Science
|
|
|
Recent Client Requests:
|
-
Chocolate handling expert for consulting on confection distribution.
|
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 Dairy Consultant, Flavor Consultant, IMAT Consultant, Ultra-Pasteurization 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.
|
|
Expert Witness Experience Summary:
|
|
Expert witness in Dairy products (flavor chemistry, nutritional drinks, flavor compounding, antibiotics in milk, ice cream judging and evaluation, food flavor formulations, food packaging and packaging results on food flavor and vitamin degredation, gellatin from microbial enzymes, Ultra High Temperature processing for sterile foods.)
|
|
Recent Litigation Client Requests:
|
-
FDA regulations expert for consulting regarding a fat free dairy product.
|
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 Dairy Expert Witness, Flavor Expert Witness, IMAT Expert Witness, Ultra-Pasteurization 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.
|
|
Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Dairy, Flavor, IMAT, Ultra-Pasteurization.
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.
|
| Additional Skills and Services: |
|
Training/Seminars
One to two weeks short courses. The following are the titles of the courses:
Milk and Dairy Products,
Ice Cream and Frozen Desserts,
UHT Processing and Packaging.
|
|
Expertise
