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 Expert  107910

Expert in Food Engineering/Crystallization

Available for your Consulting and Expert Witness Needs

Wisconsin (WI)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
Expert has been studying crystallization processes for the past 16 years with an emphasis on crystallization in foods. His current emphasis involves controlling crystallization (either promoting or preventing) of sugars, ice, and fats. This research involves both basic aspects of engineering and chemistry of crystallization and the application of crystallization processes in food products. In particular, he has studied crystallization in chocolate, confections, ice cream and frozen deserts, butter, and milk fat.

food crystallization

Expert has studied sugar (mainly sucrose and lactose) crystallization with an emphasis on sugar refining and sugar confections. His recent emphases involve controlling sugar crystallization in food products including candies (panned goods, caramels, hard candies). Processing effects (heat and mass transfer rates, agitation rates) and formulation effects are his primary concern. His recent approach to controlling sugar crystallization involves understanding the thermodynamic principles of supersaturated solutions and amorphous sugar glasses. Fundamental aspects of contact nucleation and growth rate dispersion have also been studied.

saccharide crystallization




sucrose crystallization


sugar refining

Expert has several research interests related to ice crystallization and freezing. His studies include formation and growth of ice crystals in frozen desserts, relating the stability of frozen products to glass transition theories and studying concentration of fluid foods by removal of water as ice in freeze concentration.

food freezing


frozen dairy dessert

Fat and oil processing is of primary importance to Expert's research program. One area of focus involves fractionation technologies for fats and oils with a primary emphasis on milk fat processing. Technologies such as melt crystallization processes, solvent extraction, supercritical fluid extraction, and enzyme modification of fats are being investigated. Another area of primary focus involves crystallization in mixed fat systems, particularly chocolates and compound coatings (imitation chocolates based on vegetable fats). Expert's goal is to understand the mixed crystallization phenomena important to tempering, bloom control, and the general aspects of mixed fat systems.

edible fat processing


edible oil processing

Expert is trained as an agricultural and chemical engineer and has extensive experience with engineering aspects of food production. He teaches several related courses to food scientists and chemical engineers. His major areas of engineering expertise are in heat and masss transfer, crystallization processes, and solvent extractions. These processes have been particularily applied to the confectionery and dairy industries.

food engineering


food processing



Many of Expert's research projects relate to chocolate and confectionery manufacture. He has been involved with chocolate production and formulation and particularily concerned with lipid crystallization processes related to tempering. Similar research is underway in confectionery coatings (compound coatings). He has had extensive experience with processing and engineering aspects of sugar candies including panned goods, hard candies, and caramels. Being in charge of lab instructors in the Expert's University's Resident Short Course in Confectionery Technology, he has had considerable experience with a wide range of confections.







confectionery food engineering

As a Research Area Coordinator for the Wisconsin Center for Dairy Research, Expert has a wide range of experience in dairy processing and chemistry, particularily in the area of milk fat. He is also a Scientific Advisor for both the Wisconsin Milk Marketing Board and the National Dairy Promotion and Research Board. He is familiar with processing of ice cream and frozen deserts with special expertise in ice crystal formation and recrystallization. Other areas of expertise include milk fat fractionation technologies, lactose refining, and protein coagulation during cheese production.

caramel candy


dairy processing


dairy product

Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Milwaukee, Wisconsin;  Madison, Wisconsin;  Kenosha, Wisconsin;  Racine, Wisconsin;  Rockford, Illinois;  Aurora, Illinois;  Elgin, Illinois;  Waukegan, Illinois;  Arlington Heights, Illinois;  and Schaumburg, Illinois.

Often requested
with this expert:

Confectionery & Chocolate Product Development, and...
Food, Confectionery and Pharmafoods Technology
Sugar Processing Industry

Year   Degree   Subject   Institution  
1980   PhD   Agricultural Engineering   Colorado State University  
1976   MS   Agricultural Engineering   Colorado State University  
1973   BA   Physics   State University College of New York  

Work History:
Years   Employer   Title  

1991 to


(Undisclosed University)


Associate Professor, Department of Food Science


1986 to 1991


(Undisclosed University)


Assistant Professor, Department of Food Science


1984 to 1986




Research Associate, Departments of Chemical & Agricultural Engineering


1983 to 1984


University of Arizona


Research Associate, Department of Chemical Engineering


1979 to 1983


Eastman Kodak Co.


Chemical Engineer


Career Accomplishments:

Expert is a member of the American Institute of Chemical Engineers (AIChE), the American Society of Agricultural Engineers (ASAE), the Institute of Food Technologists (IFT), the American Association of Candy Technologists (AACT), the American Society of Engineering Education (ASEE), and the American Dairy Science Association (ADSA).

Publications and Patents Summary

Expert has published extensively in his field.

Selected Publications and Publishers  
 - CRC Reviews of Food Science and Nutrition  
 - Manufacturing Confectioner  
 - Handbook of Food Engineering  
 - Physical Chemistry of Foods  

Consulting Services:
Recent Client Requests:
  • Expert in sugar crystalization in food products for consulting on pre-mature sugar crystalization in dried fruit.
  • Chocolate handling expert for consulting on confection distribution.
  • Expert in food shelf life extension for consulting on chocolate truffles shelf life.
  • Expert for consulting on moisture upon thawing process of a "Baked Good."
  • Sugar processing expert for consulting on Sugar Storage.
  • Margarine expert for consulting on using margarines in "other" applications.
  • Expert for consulting on Caramel Corn formula
  • Freezing expert for consulting on Freezing of collagen dispersion.
  • Sucrose engineering expert for consulting on fructose from sucrose process steps and economics.
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:
  • Chocolate manufacturing expert for consulting on damages due to bloom.
  • Food science expert for consulting on definition of dairy defoamer vs. antifoamer for litigation case.
  • Expert for consulting on false advertising dispute involving refinded sugar products.
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.


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