Food Scientist Consultant (1074)
Expertise
A seasoned food scientist professional with extensive experience in product development, food management and administration of development projects.
Knowledgeable in refrigerated dairy products, yogurt, buttermilk, sour cream/sour cream dips, frozen dinners.
Product development strengths include intimate knowledge of bench development, raw material selection and development of specifications, pilot plant development and conversion to commercial sized production of products.
State-of-the-art frozen food plant meeting all FDA and USDA requirements.
Instructor of Food Product Development, Food Packaging courses at Illinois Institute of Technology.
Experience
McDonald's Corp., Oak Brook, IL, 6 years
Administrative Manager, Business Research Department
Business Operator and Owner, Oak Park, IL, 7 years
Liquid Carbonic Industries, Chicago, IL, 2 years
Food Engineer
Kraft Inc., Glenview, IL, 15 years
Research Food Scientist/Research Coordinator
PRODUCT DEVELOPMENT
Developed first Sundae-style yogurt for Kraft, Inc. called Breyer's brand Yogurt with Sealtest Foods Division, resulting in sales of nearly $100 million annually.
Spearheaded the development side of the Light n' Lively brand Swiss-style yogurt flavor program for several years, Sealtest Foods Division, Kraft, resulting in several new segmented flavors of yogurt that captured more market share in the supermarket shelf.
Developed and implemented production of the first Sundae-style yogurt for Dominion Dairies, Ltd., Toronto, Canada, enabling the company to penetrate additional markets in Ontario and Quebec provinces because of its broader product line.
Achieved patent for Liquid Yogurt for Kraft, Inc. Product line consisted of six flavors, special packaging, and had a 60 days shelf life at 35 degrees F.
Coordinated development of specialty line of Kraft frozen dinners in conjunction with Ajinomoto of Japan. Results included introduction of three products into test market in the U.S.
Coordinated $20 million, annually, in refrigerated products research at the Kraft Research Center for five years.
State-of-the-art frozen food plant meeting all FDA and USDA requirements.
Instructor - Food Product Development, Food Packaging courses at Illinois Institute of Technology
Honors & Publications
Professional member Institute of Food Technologies
Contributing writer for Food Product Design magazine
Education
MS Food Science, University of Illinois at Urbana, IL
BS Dairy Science, Ames, IA
Associate of Applied Science, S.U.N.Y., Alfred, NY