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

Technical Consultant #1878



  • 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.


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


  • 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.


  • Ph.D. Physical Chemistry, Drexel University, Philadelphia, PA
  • B.S. Physical Chemistry, Drexel University, Philadelphia, PA
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