|
|
Expert in Food Analysis, Flavor, Off-Flavor, dairy products, wine and beer, Trace Volatile Analysis
Available for your Consulting and Expert Witness Needs
|
|
|
|
Summary of Expertise:
|
Listed with other top experts in: |
|
Expert is a full time professor at a major university. His research areas are focused on flavor chemistry of dairy products (cheese, milk, whey and whey protein), small fruits (blueberry, blackberries, raspberry, and strawberry), wine and wine grapes, beer and hops, Chinese liquors and wines. Before he started working in the collegiate realm, Expert spent 10 years in the industry as a senior research scientist specializing in lipid chemistry and flavor chemistry. As an industrial researcher, he worked on many dairy projects such as cheese flavor, butter flavor, whey protein concentrate flavor, and various off-flavor issues in dairy products and protein beverages. He also worked extensively on projects related to lipid chemistry, including developing dairy derived cosmetic ingredients. He also provided technical support of dairy ingredients for Great China market from 1995 to 2001 for Land O'Lakes, Inc. Expert is a technical consultant for US Dairy Export Council and has provided extensive technical training for the dairy industry in Asia. He participated in three trade missions to China, Japan, and Thailand. He has given over sixteen technical training seminars to food and dairy industry in China, Taiwan, and Vietnam. Expert has been sought out to help with a wide range of industrial problems, particularly those related to flavor chemistry. He has provided technical support to many food and beverage companies such as Tillamook Creamery Association, E&J Gallo Winery, Boston Brewing Company, New Belgium Brewing Company, and many other companies, on flavor and off-flavor related projects. He also worked on many projects related to fragrance, mal-odor in consumer products, and industrial contaminants. Expert has co-edited four flavor chemistry books, authored or coauthored over 60 peer-reviewed research articles, and has given over hundred scientific presentations at various national and international conferences.
|
|
|
|
|
Show Secondary and Basic Areas of Expertise | Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Portland, Oregon;
Eugene, Oregon;
Salem, Oregon;
Gresham, Oregon;
Beaverton, Oregon;
Hillsboro, Oregon;
Springfield, Oregon;
Bend, Oregon;
and Vancouver, Washington.
|
| Year |
|
Degree |
|
Subject |
|
Institution |
|
|
2010
|
|
PhD
|
|
Food Science
|
|
University of Minnesota
|
|
|
1990
|
|
MS
|
|
Food Science
|
|
University of Illinois
|
|
|
1982
|
|
BS
|
|
Chemistry
|
|
Wuhan University
|
|
| Years |
|
Employer |
|
Department |
|
Title |
|
Responsibilities |
|
2001 to
|
|
(Undisclosed University)
|
|
Food Science and Technology
|
|
Professor
|
|
Expert's main responsibility is to develop a nationally-recognized research program to provide leadership in the areas of flavor chemistry, new sensory-directed flavor isolation and measurement techniques, new flavor compound identifications, and interactions between flavors and food and beverage matrices, in order to improve the flavor quality of foods. Expert has directed over 40 post-doctorate/visiting professors, graduate students and undergraduate students to conduct flavor research in a wide range of food and beverage products, as well as off-odor in non-food consumer products, and industrial contaminants. He also teaches Food Analysis and Flavor Chemistry courses for undergraduate and graduate students.
|
|
1991 to 2001
|
|
Land O'Lakes, Inc.
|
|
R&D
|
|
Senior Scientist
|
|
Expert was the senior flavor chemist, responsible for all flavor or off-flavor related research program.at corporate research of Land O' Lakes. During the ten years affiliated with Land O' Lakes, Inc, he has worked on many dairy flavor products such as cheese flavor, butter flavor, , whey protein concentrate flavor, and various off-flavor issues in dairy products and protein beverages. He also worked extensively on projects related to lipid chemistry, including developing dairy derived cosmetic ingredients. He also provided technical support of dairy ingredients for Great China market from 1995 to 2001 for Land O'Lakes, Inc.
|
|
1982 to 1987
|
|
Huazhong Agricultural University
|
|
Food Science and Technology
|
|
Teacher
|
|
teaching inorganic chemistry and analytical chemistry
|
Associations/Societies
Member of American Chemical Society; Member of Institute of Food Technology; Member of American Dairy Scientist Association; Member of American Society for Enology and Viticulture; Member of the honor society of Phi Kappa Phi.
|
Professional Appointments
2012: Chair-elect of Agricultural and Food Chemistry Division, American Chemical Society; 2011: Vice Chair of Agricultural and Food Chemistry Division, American Chemical Society; 2007-2008: Chair of Flavor Chemistry subdivision, American Chemical Society; 2004-2006: Vice chair of Flavor Chemistry subdivision, American Chemical Society.
|
Awards/Recognition
Expert is the recipient of The Honor Society of PHI KAPPA PHI Emerging Scholar Award
|
| Publications: |
 |
Publications and Patents Summary
Expert has co-edited four flavor chemistry books (first editor for two books), authored or coauthored twelve book chapters. He published 45 peer-reviewed research articles in high impact scientific journals such as Journal of Chromatography A, Journal of Agricultural and Food Chemistry, and Food Chemistry. In addition, he has given over 85 scientific presentations at various national and international conferences and numerous presentations at regional meetings.
|
|
Selected Publications and Publishers
|
|
|
- J. Agric. Food Chem. 58:12890-12898
|
|
|
- Food Chem. 121,1080–1088
|
|
|
- Innovative Food Science and Emerging Technologies., 11, 68–77
|
|
|
- J. Dairy Sci., 89, 2919-2927
|
|
|
- J. of Chromatogr. A., 1180:177-185
|
|
| Selected Consulting Examples: |
-
Identify the cause of bleach off-flavor in potato product. A food company had off-flavor problem with a potato product. The off-flavor was described as swimming pool-like. The objective of this project was to identify the source of off-flavor. Expert took the project and investigated the presence of bleach or bleach related compounds in potato samples. He used headpace solid phase extraction-GC-MS technique to investigated the volatile composition in the off-odor sample. Compared with the control sample, he identified dichloroacetamide in the off-flavor sample, but not in the control. GC-Electron capture detector further confirmed the presence of chlorinated compounds in the off-flavor sample. In addition to dichloroacetamide, two other chlorinated compounds, pentachlorobenzene and trichlorophenol, were also identified in the off-flavor sample. Presence of dichloroacetamide is an evidence of chlorine contact with the product. Based on this information, the company was able to trace back the problem with potato supplier.
-
Evaluate a plastic liner for potential use in milk truck. A plastic fabric company is interested in using the fabric as a liner for milk truck and asked Expert for advice. He used advanced volatile analysis technique to evaluate the fabric for potential off-flavor problem and other food safety problem. Instrumental analysis detected trace level of toluene, styrene, and N,N-dimethylformamide (DMF) in two types of plastics. Dimethylformamide is commonly used in the production of plastics, synthetic leather. It was reported to be a potential cancinogen and may cause birth defect for woman. Based on this finding, Expert suggested the manufacturer not use the plastics for milk container.
-
Flavor analysis in Guar gum to support patent application. Guar gum is widely used in food and beverage industry as a thickening agent. The regular guar gum has a “green, grassy” aroma, which limits its applications. A new process was developed to manufacture the guar gum which is “odor less” and “flavor free”. The objective of this study is to compare the volatile profile of regular guar gum and flavor-free gum to support patent application of the new process. Due to low concentration of the volatiles and the thickening property of guar gum, Expert developped an analytcial method based on methanol extraction and Stir Bar Sorptive extraction-gas chromatography-mass spectrometry technique to analyze the flavor of guar gum. The results demonstrated that the new process dramatically reduced the content of hexanal (a major compound responsible for the green, grassy off-odor). The process completely eliminated 3-octen-2-one, 1-octen-3-ol and 3,5-octadiene-2-one, compounds contributed to grassy, earthy, mushroom off-flavor. These data were used as quantitative evidence for the patent application.
|
|
Recent Client Requests:
|
-
Expert in Food Pairing and flavor chemistry.
|
|
Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
|
|
Expert Witness Experience Summary:
|
|
1. Expert witness for UNITED STATES DISTRICT COURT FOR THE MIDDLE DISTRICT OF PENNSYLVANIA LEPRINO FOODS COMPANY,Plaintiff vs.GRESS POULTRY, INC., et. al .Defendants.No. 3:CV-02-1073 Leprino Foods vs Gress warehouse, 2005-2008;
2. Expert witness for Tyson Poultry vs Gress warehouse, 2008;
3. Expert witness IN THE UNITED STATES DISTRICT COURT FOR THE DISTRICT OF COLORADO, Case No. 02-M-1559 (BNB), LEPRINO FOODS COMPANY, Plaintiff, v. FACTORY MUTUAL INSURANCE COMPANY, Defendant.
|
|
Recent Litigation Client Requests:
|
-
Wine and "expert witness" for consulting on needed to analyze wine spoilage loss.
|
|
Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
|
| International Experience: |
|
| Years |
|
Country / Region |
|
Summary |
|
2005 to
|
|
China
|
|
He has been helping to develop food and flavor chemistry curriculum in several universities in China. He has been an adjunct professor in the School of Bioengineering, Jiangnan University, China since 1995. He has sponsored flavor chemistry training for three professors from Jiangnan University, and helped to build a flavor chemistry research program there with a focus on wine and fermented alcoholic beverage. Up to now, the flavor chemistry research program is one the three major research foci in the National Key Laboratory of Fermentation and Bioengineering. He has given many seminars to the faculties and graduate students in the university, and taught graduate courses on flavor chemistry in 2009.
|
|
1995 to
|
|
China
|
|
He is also an adjunct professor in the College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China since 1995, where he helped to initiate a flavor research program on citrus fruits. He has given many seminars to faculties and graduate students related to flavor chemistry, whey protein, and berry flavor.
|
|
2010 to
|
|
China
|
|
He also serves as an adjunct professor in 2010 in the Department of Food Science of Ninbo University, and gave a flavor chemistry seminar 2010.
|
|
1982 to 1987
|
|
China
|
|
He was a teacher in Huazhong Agricultural University, Wuhan, China
|
| Language Skills: |
|
| Foreign Language |
|
Description |
|
Chinese
|
|
He is a native Chinese
|
| Additional Skills and Services: |
|
Training/Seminars
Expert has been providing technical training for dairy industry in Asia since 2001. Over the years, he participated in three US dairy trade missions to China, Japan, and Thailand. He has given twenty technical training seminars and consulting related to whey and whey protein in Guangzhou, Shanghai, Tianjin, Nanjing, Chongqin cities in China, Taiwan, Ho Chi-min city and Nanoi of Vietnam, and visited many food companies in China and other part of Asia. Over the years, more 500 managers and technical staff from dairy and food industries have attended his seminar to learn how to use US dairy ingredients to develop new products and improve product quality.
Examples of the trade missions and seminars: 1). Participated US dairy expert delegate “International product trade mission” Japan, Sept. 21-23, 2008. Sponsored by US Dairy Export Council. Discussed nutritional need for Japanese elderly and overall Japanese dairy market with USDEC representative in Japan, Reiko Hashimoto, R.D. and president of Zenken; visited Lacto Japan and investigated Japanese dairy market.
2).Participated US dairy expert delegate “International product trade mission”, Thailand, Sept. 24-28, 2008. Attended the Food Ingredient Asia 2008 (Thailand); discussed dairy food market in Thailand and SE Asia; visited Unilever ice cream manufacturing facility in Bangkok.
3).Participated US Dairy trade mission to China (together with four DMI board members, three USDA officials, US Dairy Export Council vice present Matt McKnight, UD media reporters), Sept.12-14, 2008. Meeting with China Dairy Industry Association; visited Beijing Competitor Sports Technology Ltd; Beijing Competitor Institute of Health Food and Sports Nutrition.
4). Seminar, Whey and whey protein offer-flavor formation. DMV International company. June 12, 2007, The Netherlands
5). US Dairy Export Council seminar “Health and functionality of whey protein”, Tianjin city, 2007. Accompanied by USDEC specialist Leah Noonan and USDEC-China office staff.
6). US Dairy Export Council seminar “Health and functionality of whey derivatives”, Guangzhou city, 2007. Accompanied by USDEC specialist Leah Noonan and USDEC-China office staff.
7). US Dairy Export Council seminar “Health and functionality of whey derivatives”, Taipei city, 2007
8). US Dairy Export Council seminar “US whey ingredients and applications”, Chongqing city, China, Jan. 28, 2005. Accompanied by USDEC specialist Leah Noonan and USDEC-China office staff. About 40 participants from Southwest of China attended the seminar.
9). US Dairy Export Council seminar “US whey ingredients and applications” and consultation, Nanjing city, China, Jan. 26, 2005. Accompanied by USDEC specialist Leah Noonan and USDEC-China office staff. About 50 invited dairy industry managers, scientists and importers from Southeast of China attended the seminar.
10). US Dairy Export Council seminar “US whey ingredients and applications”, Tianjin city, China, Jan. 24, 2005. Accompanied by USDEC specialist Leah Noonan and USDEC-China office staff. About 80 invited dairy industry managers, scientists and importers from Northeast of China attended the seminar.
11). US Dairy Export Council seminar and technical consultation “Introduction to US dairy ingredients”, Shanghai, China, Feb. 19, 2004. Accompanied by US Dairy Export Council vice president Matt McKnight, US dairy manufacturers and exporters. About 80 invited Chinese dairy industry managers and scientists from Southeast of China attended the seminar.
12). US Dairy Export Council seminar “Introduction to US dairy ingredients”, Guangzhou city, China, Feb. 17, 2004. Accompanied by US Dairy Export Council vice president Matt McKnight, and US dairy manufacturers and exporters. About 100 invited Chinese dairy industry managers, scientists from South China, including Hong Kong, attended the seminar
|
|
Supplier and Vendor Location and Selection Expert has provided technical consulting for Asia food and beverage industries to identify US whey/whey protein suppliers for specific product applications.
|
Other Skills and Services
He has been been sought out to help with industrial problems, particularly those related to flavor chemistry.
1) E&J Gallo Winery (California): Volatile sulfur in wine (2010-2011)
2) The Boston Beer Company: Beer flavor study, can package on beer flavor (2009-2011)
3) The New Belgium Brewing Company: Flavor study in beer and wort (2011)
4) Pacific Foods (Oregon): Off-flavor in milk (2011)
5) Willamette Egg Farms (Oregon): Technical support and research to improve egg flavor (2010)
6) Constellation Wines U.S. (California): Volatile sulfur analysis in wine and waste water (2010)
7) Sierra Nevada Brewing Co.: Volatile sulfur analysis in beer and wort (2010)
8) BridgePort Brewing Company: Volatile sulfur analysis in beer (2009)
9) J. Lohr Vineyeards & Wines (California): Onion-like off-flavor investigation in wine (2009)
10) Advanced Food Alliance, Inc. (Wisconsin): Helped with various projects involving enzyme modified cheese and cheese sauce (2003-2010).
11) Tillamook Creamery (Oregon). Investigated off-flavor in Cheddar cheese (2009-2011).
12) Beaverton Food Inc. (Oregon): Investigated “mouth burn” issue in horseradish dipping sauce.
13) Kerr Concentrate (Oregon): Helped with various flavor projects involving strawberry concentrates and Cranberry essence
14) Wyeast Laboratories (Oregon): Investigated pitch rate on volatile aroma compounds in beer. 15) George Stuts (Oregon): Helpedwith analysis of volatile composition in Artimicia plant oil for aromatherapy application, 2002-2006
16) A.M. Todd (Oregon): Helped with aroma analysis in mint plants.
17) Premier botanicals (Oregon): Helped with aroma composition analysis
18) Leprino Foods in (Colorado): Helped with several projects related to cheese and whey flavor over several years
19) Land O'Lakes, Inc. (Minnesota): Investigated flavor stability of cheese powder
|
|
Education
