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 Expert  730570

Expert in Meat Science, Food Safety; Food Ingredient Technology; Meat Product Formulation and Optimization


Available for your Consulting and Expert Witness Needs

Iowa (IA)
USA
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness Market Research

Summary of Expertise: Listed with other top experts in: 
Food and meat science professional with 20+ years of post-graduate school industrial food research and development experience, encompassing product, process and technology development and commercialization, food safety, research management, and technical/scientific personnel management, both domestically and internationally.

Specialties: Meat science, processing and microbiology; food safety microbiology; food ingredient technology; food product development; meat product formulation and formula optimization; food research management and technology development

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beef jerky

 • 

cured meat

 • 

fermented meat

 • 

food binder

 • 

jerky

 • 

Listeria monocytogenes

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low-fat meat product

 • 

meat curing

 • 

meat processing

 • 

meat processing technology

 • 

meat product

 • 

meat science

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poultry processing

 • 

sausage

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smoked meat product

 • 

sodium acid pyrophosphate

 • 

turkey ham


Show Secondary and Basic Areas of Expertise
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Des Moines, Iowa;  Cedar Rapids, Iowa;  Waterloo, Iowa;  and Ames, Iowa.

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Education:
Year   Degree   Subject   Institution   Honors
1996   PHD   Meat Science & Food Science and Human Nutrition   Iowa State University   Phi Kappa Phi, Gamma Sigma Delta, Sigma Xi
1987   MS   Food Technology   Iowa State University   Phil Kappa Phi, Gamma Sigma Delta
1984   MS   Biochemistry   Bombay University   First Class
1982   BS   Biochemistry, Microbiology   Bombay University  

Work History:
Years   Employer   Department   Title   Responsibilities

2005 to

 

(Undisclosed)

 

Self Employed

 

Member Manager

 

Privately owned consulting firm, formed to fulfill the needs of outsourcing cost-effective research and ingredient technology. Her company provides consulting services to meat processors and ingredient companies in the areas of research and development, product development, technical service, training, innovation, product evaluation, cost-saving solutions, sales and marketing, and ingredient sourcing.

2006 to 2007

 

Iowa State University

 

Food Science and Human Nutrition

 

Lecturer

 

Instructor for food science courses in food processing, introductory food science and product development. Providing an understanding of sanitation procedures, food processing procedures (canning and heat processes, drying, fermentation, freezing and refrigeration), basic concepts of dairy, legume and grain processing and product development. Developing new instructional material as well as adapting previous instructor's teaching materials, teaching the lectures, writing and grading homework and exams

2004 to 2005

 

Proliant Inc.

 

Meat Ingredients Division

 

Business Development Manager

 

Planning, developing and managing sales/business development for two National accounts, developing of customer and/or marketplace opportunities for Proliant Meat ingredient product introductions, conducting marketplace/customer diagnostics, developing viable selling strategies, responding to new business leads through marketing events, providing technical support/direction with brokers, distributors, national account managers, regional sales manager and inside sales representative, conducting analytical evaluations and assessments to support product development and/or comparative comparisons, providing input into creating of marketing strategies and support materials, participating in on-site customer plant trials an evaluations.

2002 to 2004

 

Proliant Inc.

 

Meat Ingredients Division

 

Meat and Savory Applications Manager

 

Managing research projects and teams by designing/coordinating relevant experiments, supervising three applications scientists within meat and savory applications, directing and training all meat group personnel, assisting VP in projecting department's staff needs, monitoring technology development in related fields, regulatory and tariff and/or customs agency requirements, working with outside research groups and/or Universities on relevant projects, managing applications budget.

1999 to 2003

 

Proliant Inc.

 

Meat Ingredients

 

Project Leader - Meat Applications

 

Project management including prioritization, tracking and documentation of meat and poultry applications, supervising two applications technologists/scientists within meat applications, developing least cost formulation spreadsheets, developing an understanding of commercial, trade and regulatory issues pertaining to marketing and use of food ingredients in key countries, publishing articles in trade and scientific journals, tracking expense budget related to meat applications.

1998 to 2000

 

Proliant Inc.

 

Meat Ingredients Division

 

Meat Industry Specialist

 

Conducted research and product development activities of the ISU Meat Laboratory, supervising a research assistant and hourly help, providing technical support and training to customers, research group, sales and distributors/brokers, providing marketing support to customers in Europe, Asia and S. America, developing formulations, presenting seminars in national and international conferences.

1997 to 1998

 

Avebe America Inc.

 

North American Division

 

Technical Services Manager, Processed Meat

 

Providing technical support by conducting customer specific applications and technical service trials for existing and developmental starch products. Guiding and administering Avebe's relationship with facilities nationally and internationally, presenting and developing starch technology at seminars and short courses, participating in national and regional trade shows.

1995 to 1997

 

AMPC Inc.

 

Research and Development

 

Research Scientist

 

Coordinating, scheduling and executing laboratory and pilot plant trials with meat and dairy proteins, launching collagen proteins to the world market, writing research reports, travelling both domestically and internationally to provide technical support to customers, conducting educational seminars for distributors, trade show participation.


Career Accomplishments:
Associations/Societies

MEMBERSHIPS, HONORS AND PROFESSIONAL AFFILIATIONS • Institute of Food Technologists (National and Iowa Section). • Phi Kappa Phi, national honor society. • Gamma Sigma Delta, honor society for agriculture. • Sigma Xi, honor society for scientific excellence. • American Meat Science Association (AMSA)

Licenses/Certifications

• Situational Leadership II – training course in leadership – Ken Blanchard Companies. 2004. • Product and Idea Development Excellence – training course in product development, 2003. • Management Skills for New Managers - American Management Association, 2002. • Food Laws and Regulations - Institute of Food Technologists and Food and Drug Administration and United States Department of Agriculture, 2001. • Continuous Quality Improvement – Center for Continuous Quality Improvement, Iowa State Research Park, 1997. • Meat Science Seminar at the Viskase Corporation Food Science Institute, 1996.

Awards/Recognition

AWARDS • Institute of Food Technologists, for outstanding scholastic ability, 1989, 1994, 1995. • Kraft Scholarship, for superior achievement in the field of Food Science and Human Nutrition, 1995. • Iowa Section Institute of Food Technologists, for leadership and academic excellence in Food Science, Technology and Nutrition, 1995. • Tyson Food Inc., outstanding graduate student scholarship award in Meat Science/Food Science, 1994. • Minority Student Affairs, for outstanding academic achievement, Iowa State University, 1995, 1996.


Publications:
Publications and Patents Summary

Multiple.

Selected Publications and Publishers  
 - Journal of Food Science  
 - Insititute of Food Technologists Annual Meeting, Chicago, IL - July 2013  
 - Institute of Food Technologists Annual Meeting, Chicago, IL July 2013  
 - Institute of Food Technologists Annual Meeting, Las Vegas, NE - June 2013  

Consulting Services:
Selected Consulting Examples:
  • Working with a large Chicago-based meat processor with annual sales of $1 billion in the area of product development of pre-cooked meat and other convenience items for retail, deli and food service.
  • Conducting third party shelf life and challenge studies for the world's largest European antimicrobial company with annual sales of $150M to the food industry.
  • Providing applications and sales support to a Chicago-based ingredient company that offers high quality basic ingredients, functionally advanced specialty ingredients and tailored application systems.
  • Condcting meat applications testing for a Phoenix-based ingredient company selling stabilized rice bran to the meat industry
  • Conducting meat applications research for the largest Chinese ingredient distributor selling phosphates, soy proteins, carrageenan, alginates, and spices to the meat and food industries in the US.
Recent Client Requests:
  • Expert for consulting on Achieving Shelf Stable in Smoked Snack Meat Sticks.
  • Expert for consulting on Homemade to commercial jerky
  • Expert for consulting on Jerky and Snack Stick Production Consulting Needed
  • Expert for consulting on Ingredient flavoring, colors and additives.
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:
Expert Witness Experience Summary:
I have been asked to give my deposition and oral examination regarding a meat ball study conducted by my company. The attorney's involved would like to know more about the research conducted, samples tested, protocols followed, data generated, results or reports generated, date relied upon in any reports and conclusions reached.
Recent Litigation Client Requests:
  • Expert in Meat 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
2002 to 2006   Thailand, Malaysia, Indonesia   Conducted a processed meat workshop on the use of US whey and lactose in Bangkok, Thailand organized by the US Dairy Export Council
2006 to 2009   Japan   Conducted a processed meat seminar at the International Food Ingredients & Additives Exhibition and Conference on the use of US whey and lactose in Tokyo, Japan organized by the US Dairy Export Council. Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Japan organized by the US Dairy Export Council. Conducted a processed meat and seafood mission on the use of US whey and lactose in Ames, IA for group from S.E. Asia organized by the US Dairy Export Council.
2008 to 2008   Middle East   Conducted a processed meat mission on the use of US whey and lactose in Dubai, UAE organized by the US Dairy Export Council. Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Middle East organized by the US Dairy Export Council

Language Skills:
Foreign Language  
Hindi  
Marathi  
Spanish  

Market Research:
Very strong background working with the top 10 meat processors within the US and world wide. I consider myself an ingredients expert as I have worked with functional ingredients that are used in meat products. Very familiar with the recent meat industry trends such as clean label, natural, low sodium, low fat, nitrite free, I have also worked extensively with natural antimicrobials for use in meat products and conducted several challenge studies.

Click the green button above to contact Expert for a free initial screening call regarding your marketing research, industry research, and company research needs.  For research needs involving multiple experts or secondary research, a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.  Remember, your initial screening call to speak with Expert is free.

Additional Skills and Services:
Training/Seminars

•Conducted a processed meat mission on the use of US whey and lactose in Dubai, UAE organized by the US Dairy Export Council.

•Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Middle East organized by the US Dairy Export Council.

•Conducted a processed meat seminar at the International Food Ingredients & Additives Exhibition and Conference on the use of US whey and lactose in Tokyo, Japan organized by the US Dairy Export Council.

•Conducted a processed meat and poultry mission on the use of US whey and lactose in Ames, IA for group from Japan organized by the US Dairy Export Council.

•Conducted a processed meat and seafood mission on the use of US whey and lactose in Ames, IA for group from S.E. Asia organized by the US Dairy Export Council.

•Conducted a processed meat workshop on the use of US whey and lactose in Bangkok, Thailand organized by the US Dairy Export Council.

Supplier and Vendor Location and Selection

Have personal contacts with suppliers of ingredients for the meat industrry. I have assisted ingredient suppliers (both domestic and international) identify potential distributors for the US market and provided training on the use of the specific ingredient in processed meat/food products on an as needed basis.

Other Skills and Services

a. Power point presentations highlighting the key selling points and technical data b. Video demonstrations c. Hands on laboratory training on the applications in various meat products d. Expertise in USDA regulations for processed meat e. Meat formulation development - reverse engineering product formulations f. Cost savings spread sheets


 

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