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 Expert  108107

Expert in Food Product Formulation

Available for your Consulting and Expert Witness Needs

Massachusetts (MA)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
Expert has co-developed and used fat mimetics in a wide variety of food products, specifically dairy, snack, and bakery products. He also has experience with foods such as frozen deserts, convenience foods, prepared foods, salad dressings, fillings, and dips. Expert commercialized ingredients and finished products, assessed leading fat replacers, and optimized systems for a variety of low-fat foods, each with unique technical challenges.

fat mimetic

Expert's nutraceutical food experience is slanted toward development of consumer acceptable food products that allow the prevention and management of diseases. He has successfully led the development and commercialization of flavor-improved nutraceutical products. Expert is focusing on building on the food industry's learnings from the low-fat and reduced-calorie initiatives to develop good-tasting consumer acceptable nutraceutical foods that leverage good health oriented ingredients and nutrient profiles.


Having worked with many types of dairy products and ingredients, Expert provides a unique blend of dairy knowledge along with consumer-oriented developmental experience. He is skilled in developing no-fat systems for soft-serve and hard-pack ice creams as well as for frozen deserts. He has experience with cultured dairy products, yogurt, cheese dips, whey, permeate, dairy seasonings for snacks and dairy sauces for pastas. He has also resolved quality issues and increased production yields for cheddar, cottage, Swiss, and Italian cheeses. He has refined dairy enzyme systems, as well as water activity control technology for shelf-stable and heat-stable cheese and dairy products.

dairy product formulation

Expert has designed new foods as well as adapted creative ideas generated by chefs or suppliers to generate commercialized products. His experience has been direct; he also worked with product developers in a variety of foods, including new snacks, dairy products, processed foods, and health foods. Some examples of the creative foods he has worked on include shelf-stable microwave cookies, thermostable fillings for baked goods, shelf-stable breakfast snacks, reduced calorie foods, textured fruit-based snacks, multigrain snacks, sauces, dips, instant pastas, pizzas, hot cereals, and bakery products.

convenience food development


designer food


food ingredient

Expert has worked on developing specialized ingredient systems to provide specific functionalities in foods. Examples include enzyme-modified cheeses and blends of starches, proteins, and/or hydrocolloids to provide unique textures in no-fat frozen desserts, bakery products, tomato extenders, and soups. Expert has also generated new applications for enzymes (e.g., lipase, proteases, lactase), starches, and proteins. He is adept at sourcing unique ingredients at the cutting edge of technology, such as nutraceutical ingredients; sweetness reducers; and non-nutritive oils, gums, fibers, and starches.

food ingredient technology

Familiar with a wide variety of snack foods, Expert has experience with major snack R&D initiatives, from basic research to product development to core brand support. His focus has been on developing technology for low-oil and no-fat versions of extruded and sheeted, fried and baked snacks, such as tortilla, corn, and potato chips as well as puffed snacks. He has refined existing processes to improve performance and has experience with microwave, shelf, and thermal stability technologies in products ranging from salty snacks to dough-based filled baked goods. He has also worked with popcorn, soft-pretzels, and innovative new concepts.

snack food product development


fried snack food

Reduction in product costs for margin enhancement has been a key focus for Raj, working through process improvements or alternate ingredient selection and formula optimization. He does this while concurrently improving quality or maintaining existing product characteristics. Expert has experience identifying new opportunities and then executing them through production and market introduction.

cost reduction

Expert is adept in the process of identifying potential clients and technologies and preparing materials and data to convince these clients of the relevance of their technology for their future business growth.

technology acquisition

Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Boston, Massachusetts;  Worcester, Massachusetts;  Springfield, Massachusetts;  Lowell, Massachusetts;  Cambridge, Massachusetts;  Brockton, Massachusetts;  New Bedford, Massachusetts;  Hartford, Connecticut;  Manchester, New Hampshire;  and Providence, Rhode Island.

Often requested
with this expert:

Food Technology, Nutraceuticals, and Cereal Grain Processing
Food Technology, Product Development/ Optimization, Food...
Food Quality Control & Development
Dairy and Food Technology

Year   Degree   Subject   Institution  
1977   PhD   Food Science   Kansas State University  
1973   MS   Food Science   Kansas State University  
1971   BSc     Poona University, India  

Work History:
Years   Employer   Department   Title  

1996 to







1993 to 1996


Hills (Division of Colgate-Palmolgive)



Director of Food Technology


1992 to 1993


American Home Foods



Manager/Director of R&D


1990 to 1992


A.E. Staley



Group Leader/Product Manager


1987 to 1990


Frito Lay


Product Development


Section Manager


1985 to 1987


Frito Lay


New Ingredient Technology


Section Manager


1984 to 1985


Frito Lay


Exploratory Research


Senior Research Scientist


1980 to 1984





Project Leader


Career Accomplishments:

Expert is a member of the Institute of Food Technologists.

Publications and Patents Summary

Expert is the author of 10+ publications, and 1 patent.

Selected Publications and Publishers  
 - U.S. Patent and Trademark Office  
 - Journal of Food Protection  
 - Journal of Dairy Science  

Consulting Services:
Recent Client Requests:
  • Food expert for consulting on sauce & dressing formulation.
  • Expert for consulting on Snack Food Recipe & Process.
  • Cheese and Ice Cream consultant.
  • Expert in small scale food formulators for consulting on desserts.
  • Expert in food for consulting on Dairy Food Ingredient Product Formulation and Application.
  • Food quality expert for consulting on food quality and product improvement.
  • Expert 713543 for consulting on French fry pilot processing.
  • Technical expert in food ingredients for consulting on a healthier oil for use as an additive for fried snack products.
  • Expert in nutraceutical ingredients for technology overview on nutraceutical ingredients for food.
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:
Recent Litigation Client Requests:
  • Food science expert for consulting on definition of dairy defoamer vs. antifoamer for litigation case.
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:
Fluent in both Hindi and Gujarati, Expert has contacts and has worked on technology with companies and government agencies in India. He is familiar with reducing barriers to market entries. He also worked in Singapore and Malaysia related to assessments of US food product exports.

Language Skills:
Foreign Language  

Additional Skills and Services:
Supplier and Vendor Location and Selection

Expert has experience locating vendors food ingredients, food processing equipment, food analytical services and fod sensory services.


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