ORC Expert Advisory Services ORC International

  home    |    find an expert    |    request an expert    |    join our network    |    about us     expert login  
Expert Consulting and Expert Witness Services
  search tips 
Share this page:  Send to LinkedIn Send to Facebook Tweet This Email Print

 Expert  108340

Expert in Beer & Beverage Technology, Chemometrics & Multivariate Analysis, Food Microbiology, Food Chemistry

Available for your Consulting and Expert Witness Needs

New York (NY)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
Expert has extensive experience conducting product and process research and development employing a range of disciplines including microbiology, chemistry, biochemistry, and chemical engineering on beer, cooler, fruit juice, and soft drinks. This work involves developing analytical methods for assessing the quality of raw materials and products, fundamental studies of the relationships between product composition and sensory properties including haze, foam, flavor and flavor stability. He has also worked with on-line process monitoring instruments, production problems, by-product utilization, and new product development.



alcoholic beverage

Expert developed a model of flavor staling that led to improved product stability. He solved a clarification problem that led to improved performance and cost savings in centrifugation and final filtration. He directed a study on the effect of particles on fermentation that led to more uniform batches and a savings of $400,000 per year. He demonstrated oxygen ingress through bottle crown liners. He was a member of the teams that developed Stroh Light and Signature.

beer brewing




lager brewing

Expert participated in the development of wine and beer based coolers; carbonated, non-alcoholic juice-based drinks; and soft drinks. He evaluated ingredient composition and quality and designed microbiological sampling schemes and pasteurization processes that prevented spoilage, yet preserved product quality. He directed studies of product flavor, color and cloud stability in glass, metal, and plastic containers that led to product improvements. He was a member of the team that developed the award-winning Sundance sparkler (carbonated 70% juice) line. He has consulted on production and evaluation of fruit juices, mineral water, and canned coffees and teas.



carbonated beverage


fruit juice

With his experience in laboratory-, pilot-, and commercial-scale brewery fermentation, Expert has carried out extensive research on the effects of nutritional factors as well as fermentation and processing conditions on yeast health and viability. His collaboration led to the development of two selective media for detection of wild yeast contamination of culture yeast. He also wrote a computer program that simulates the process of microbiological sampling and is used to evaluate the detection ability and compare the efficacy of various sampling schemes. This led to improved microbiological stability of juice-based drinks and a US patent on the technology. He has consulted in the area of microbiological risk assessment. He has carried out research on modeling of bacterial inhibition by acids and identification of microorganisms by numerical taxonomy.

industrial microbiology


yeast fermentation


Saccharomyces cerevisiae

Most hazes in fruit juices, wines, and beers are caused by protein-polyphenol interactions. This is an area in which Expert has recently carried out research. He has developed methods for measuring haze-active proteins and haze-active polyphenols. He has studied the relationship between the amino acid composition of proteins and their interactions with polyphenols and explained why some proteins are haze-active and others are not. Expert also carried out work on the somewhat related interaction between beer protein and hop resins that leads to foam.

juice haze formation


protein functionality


beer haze formation



Expert has many years of experience in selecting and evaluating sensors for continuous on-line measurement of chemical and physical properties of beverages. He is very familiar with issues of installation design, sample conditioning, signal conditioning, the implications of moving QA/QC measurements on-line, and control system applications and philosophy. He has experience with instruments for measuring dissolved oxygen, carbon dioxide, tubidity, specific gravity, refractive index, color, alcohol, original gravity, real degree of fermentation, solids, calories, product identification, pH, and other characteristics. Expert served as course director and principal lecturer in a short course on on-line process monitoring in the beverage industry.

on-line chemical analysis


on-line process analysis


on-line analyzer

Expert has extensive experience with applying multivariate analysis and chemometrics to problems in food science. He employs statistical experiment designs to efficiently gather data to construct mathematical models and optimize performance. He has applied this empirical approach to processing operations, analytical methods, and product properties (foam, flavor, haze, etc.). He has modeled product physical, chemical, and sensory properties as a function of product composition, ingredients, and processing conditions. Expert has used computer simulations to predict trends and range of expected responses for various microbial sampling strategies. He has used data analysis and classification procedures (such as pattern recognition) to discern the cultivar identity of agricultural products, the manufacturing plant of origin or brand identity of products, or to detect adulteration.

design of experiments


food process modeling


optimization experiment




partial least squares

Expert's primary training is in biochemistry and he applies its principles in much of his research.


Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Buffalo, New York;  Rochester, New York;  Syracuse, New York;  Utica, New York;  and Niagara Falls, New York.

Often requested
with this expert:

Fermentation Process
Microbial Fermentation, Industrial Microbiology,...
Brewing Science
Wine and Spirits Production, Winery and Distillery Design,...

Year   Degree   Subject   Institution   Honors
1970   PhD   Biochemistry   Pennsylvania State University  
1968   MS   Biochemistry   Pennsylvania State University  
1967   BS   Biochemistry   Pennsylvania StateUniversity   High Distinction

Work History:
Years   Employer   Department   Title   Responsibilities

1990 to


Expert's University


Dept. of Food Science


Professor of Biochemistry


1995 to Present: mainly research and some teaching. 2012 to Present: extension on brewing 1990 - 95: Administration (see below) and research.

1990 to 1995


(Undisclosed University)


Dept. of Food Science and Technology




Chairman of an Academic Department of approximately 90 faculty, staff and students.

1982 to 1989


Stroh Brewery Company


Research & Development


Director of Research


Managed beverage research; from 1986-89 also managed biotech research as Vice President of StrohTech.

1973 to 1982


Stroh Brewery Company


Research and Development Laboratory




Managed brewing research.

1971 to 1973


Stroh Brewery Company


Research and Development Section




Managed brewing research.

Career Accomplishments:

Expert is a member of the American Chemical Society, the American Society of Brewing Chemists, the Institute of Food Technologists, the International Chemometrics Society, North American Chapter, and the Master Brewers Association of the Americas.

Professional Appointments

Expert was a member of the American Society of Brewing Chemists Technical Committee from 1983-1989, and from 1986 to 1988 he was Chairman. He has been on the Journal Editorial Board since 1996, as well as between 1980 and 1992.


Expert was the recipient of the National Science Foundation Fellowship from1967 to 1970. He received the Master Brewers Association of the Americas Presidential Award in 1986 and 1990 and the Award of Merit in 2012. He was an Honorary Professor at Moscow (Russia) State Academy of Food Production in 1996. In 1998 and 1999 he received the American Society of Brewing Chemists Eric Kneen Memorial Award and in 1999 received the Award of Distinction.

Publications and Patents Summary

He has over 100 publications and has been awarded one patent.

Selected Publications and Publishers  
 - Journal of Agricultural and Food Chemistry  
 - International Journal of Food Microbiology  
 - Food Quality and Preference  
 - U.S. Patent and Trademark Office  
 - Tech. Q. Master Brew. Assoc. Am.  

Consulting Services:
Selected Consulting Examples:
  • Expert taught short courses on chemometrics and on-line sensors and provided lectures to clients on beer colloidal stabilization, HACCP, and other food science & technology topics.
  • Expert advised clients on investigating and solving production problems.
  • Expert has given advice on chemometric/ multivariate data analysis and carried out analysis of client data.
  • Expert has conducted a future prediction exercise.
  • Expert has consulted on brewing industry characterization.
Recent Client Requests:
  • Expert in Biorefinery Development Company Requests Presentation on yeast types and processes.
  • Expert for consulting on Fermentation applications and market potential.
  • Fermentation expert to assist with fermentation process and isolating enzymes.
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:
Expert reviewed documents and a prepared report for a client whose case was settled out of court before deposition.
Recent Litigation Client Requests:
  • Expert in yeast fermentation for consulting on the effects on air composition in an enclosed area.
  • Food chemist expert for consulting on orange juice processing litigation case.
  • Expert in fermentation for consulting on alleged trade secret processes involving yeast combined with minerals and/or vitamins.
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
1991 to 1996   Japan   He consulted for a major beverage producer.
1973 to   Europe   He attended European Brewing Convention Congresses and participated in Symposia.
1975 to 1985   Austria & Sweden   He managed his employer's research grants in these countries.
1997 to   South Africa   He consulted for a major brewer.
1980 to 1984   Australia & New Zealand   Visited brewing companies and attended conferences.

Language Skills:
Foreign Language  

Additional Skills and Services:

Expert co-organized an IFT symposium on beverage haze and has presented short courses for companies on chemometrics & on-line sensors. He has presented short courses on chemometrics, statistical experiment design and response surface modeling and beverage haze for the American Society of Brewing Chemists. He has organized a chemometrics symposium for the Agriculture and Food Chemistry Division of the American Chemical Society.

Supplier and Vendor Location and Selection

Expert has experience locating vendors of on-line sensors for beverage processing (physical and chemical measurements).

Other Skills and Services

Expert has participated in meetings, managed contract research projects, and visited universities, companies, and research institutes in Japan, Canada, Mexico, Australia, New Zealand, Venezuela, southern Africa, and throughout Europe.


Need the right expert?  We can help!

home       find an expert       request an expert       join our network       about us

Intota is now ORC Expert Advisory Services