Food Scientist Consultant Specializing in Product Development from Prototype Generation through Scale-Up and Commercialization

Technical Consultant #1878


Expertise

Summary

  • Experienced in the product development process from prototype generation, through scale-up and commercialization.
  • Successfully advised Marketing V.P. decision makers.

Specific Skill Sets

  • Food product development from prototype generation through scale-up and commercialization in diverse food product categories:
  • Dietary supplement case involving multiple deaths allegedly due to ephedrine overdoses in the form of Ma Huang, a Chinese herb (Ephedra sinica) containing natural ephedrine.
  • Cereal foods including baked goods.
  • Confections, including energy bars.
  • Natural foods.
  • General processed foods (soups, dressings, sauces, frozen foods).
  • Nutrient managed foods.
  • Nutraceuticals.
  • Dairy (fluid, dry, frozen, cultured).
  • Beverages (fruit based and protein based).

Expert Witness Experience

  • Case resulting in a fatality; investigation of manufacturing process.
  • Dietary supplement case involving multiple deaths allegedly due to ephedrine overdoses in the form of Ma Huang, a Chinese herb (Ephedra sinica) containing natural ephedrine.

Experience

Undisclosed Company, Principal, 2011 - Present

  • Providing independent food science consulting to large, medium and small food businesses.
  • Recent clients include; Ocean Spray Cranberries and The Food Group.

Moobella, LLC, Taunton, MA, Director of Food Science, 2007 - 2011

  • Formulated, sensory tested, scaled up, and supervised the manufacturing of all ice cream mixes and flavors that supply MooBella ice cream vending machines with 96 different ice cream combinations.
  • These machines dispense freshly made, hard-packed ice cream in 40 seconds with 96 different ice cream combinations.
  • Converted all artificially flavored syrups to natural, saving 25% in ingredient costs.
  • Commercialized chocolate syrup using proprietary technology compatible with MooBella machine operating parameters.
  • Established all quality assurance specifications for flavored syrups and ice cream mixes, and worked with co-manufacturers to establish accurate manufacturing directives.

E. I. du Pont de Nemours and Company, Wilmington, DE, 2005 - 2007

Business Development Manager (DuPont Safety Resources)

  • Cultivated clients (food and non-food industry) for DuPont's extensive world-wide workplace and contractor safety business platform within the $27 billion global DuPont chemicals company.
  • Generated new business revenue of $1 million; exceeding $3 million in the following year.
  • Major clients include:
  • George Weston Bakeries, Inc. - expanded a tiny $25 million account into a $10 million (over 4 years) gain sharing account in safety services.
  • National Grid- closed the largest safety culture assessment contract to date ($418 million)with this energy distribution company.
  • Domino Sugar- closed safety assessment and training services of $170 million.

Business Development Director (DuPont Food Industry Solutions), 2002 - 2005

  • Produced food industry clients for DuPont Food Industries Solutions, a start-up consulting group within the DuPont Agriculture and Nutrition business platform.
  • Engaged in solving technical problems (manufacturing, formulation, and engineering) for food and beverage companies worldwide.
  • Generated new business revenue of $3 million in an 18 month period. Major clients included:
  • Pepsico; closed a $500 million retainer agreement to work on various beverage concentrate manufacturing issues.
  • Kellogg Company; closed $1.3 million of technical services focusing on cereal fortification issues and Egg-O waffle production.:

Arthur D. Little, Inc., Cambridge MA, Director of Food Product Development, 1985 - 2002

  • Produced new clients for this international technology and innovation consulting company.
  • Led all food and beverage product and process development consulting ($10 million revenue, 20% IFO).
  • Provided direction and leadership to ensure realization of product development objectives for external clients and internal key business plans for Arthur D. Little.
  • Successfully developed the following products:
  • Slim*FastĀ® Foods: Formulated and commercialized vitamin, mineral and fiber fortified meal replacement beverages in dry mix and ready-to-drink (aseptic) forms.
  • Client revenues increased from $300 million to $900 million in two years.
  • Procter & Gamble: Formulated and scaled-up three products containing Olestra fat substitute- ice cream, mayonnaise and butter-like spread.
  • Received two patents.
  • Supplied co-packed products for clinical trials leading to U.S. regulatory approval of this ingredient.
  • A proprietary, shelf-stable nutraceutical beverage with demonstrated appetite-suppressing (satiety) functionality for a major ingredient supplier.
  • Colombo Frozen Products Co: A frozen yogurt that can be scooped with a plastic spoon directly from the consumer's freezer.
  • A unique baked snack comprised of a peanut encased in a crunchy rice flour shell.
  • An all-natural reduced-calorie (40% fat) table spread containing no hydrogenated fats or oils or trans fatty acids.
  • Savory vegetable leather (as opposed to the typical sugar-based fruit leather).
  • Granogurt Bar: A unique shelf-stable confection containing live and active yogurt cultures.:

Ragu Foods Inc., Shelton, CT, Manager, Food Product Development, 1980 - 1985

  • Led a product development group of eight food technologists and technicians.
  • Developed and managed timetables for multiple tomato sauce-based projects, and coordinated all research and development activities with Ragu marketing groups.
  • Launched over 25 new products for the Adolph's Meat Tenderizer and Montera Mexican Sauces brands, including: Adolph's No Salt/No Sugar Meat Tenderizer, Marinade-in Minutes, Meat Loaf Mix and Montera Salsa, Picante and Mexican Cooking Sauces.

General Foods Corporation, Tarrytown, NY, Group Leader, 1974 - 1980

  • In charge of product and process development efforts and managing seven food technologists and technicians in the weight control and confectionery areas for the Grocery Group Development Division.
  • Developed, from bench top through commercialization, Pop RocksĀ® carbonated candy, a radically different product with revenues of $150 million over three years.
  • Invented Increda-Bubble, a carbonated bubble gum developed in cooperation with General Foods France.
  • Secured five U.S. patents in confections development.

Lehi The Farmer's Dairy, Allentown, PA, Research Food Scientist, 1971 - 1974

  • Conducted research programs into the utilization of cottage cheese whey by protein ultrafiltration (fractionation), reverse osmosis, fermentation and immobilized enzyme conversion systems.
  • Recycled 25% of Lehi's cottage cheese whey output by incorporation into frozen and cultured dairy products.
  • Recipient of Environmental Protection Agency Grant: A continuous enzymatic conversion of whey (cottage and cheddar).

Honors & Publications

Credentials

  • Certified Six Sigma Green Belt; Strategic Selling (Miller-Heiman Inc.); Pharmaceutical cGMP ; ISO 9001 Training and Certification.

Academic and Professional Affiliations

  • Strategic Alliance Advisory Board Member, David Michael & Co, an international flavor manufacturing company.
  • Institute of Food Technologists
  • American Chemical Society

Publications and Patents

  • Author of a book and publications, (technical journals and technical meetings).
  • 9 U.S. patents.

Education

  • Ph.D. Physical Chemistry, Drexel University, Philadelphia, PA
  • B.S. Physical Chemistry, Drexel University, Philadelphia, PA
Save Resume #1878
to Contact Form?

You must first click "Yes" to save this resume

Submit Request

You have no Saved Resumes

Add resumes within our various Ares of Expertise by clicking "Add Resume(s)" below.

Add Resume(s)