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 Expert  107938

Expert in Cereal Chemistry


Available for your Consulting and Expert Witness Needs

Kansas (KS)
USA
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
CEREAL FOOD; CEREAL SCIENCE; WHEAT FLOUR. Expert has devoted most of his career to studying how flour interacts to form baked food products. His research has involved chemical separation of the components of wheat flour and determination of their functional role in food. He has a strong understanding of the basic principles that govern cereal product performance. Although most of his work has been with wheat, Expert has also studied other cereal grains such as oats, corn, barley, and rice.

CEREAL PROCESSING. Expert is particularly knowledgeable of cereal grain processing, composition, and the chemistry of converting cereals into food and feed.

BREAD; DOUGH; DOUGH RHEOLOGY. In addition to teaching a course in flour and dough testing and several courses in cereal science and cereal chemistry, Expert has conducted advanced research into such areas as functional and molecular approaches to breadmaking, heritability estimates of protein content, phytic acid and its fate in breadmaking, and the effect of corn sweeteners on cookie quality. Recently, he has moved into rheology of doughs and batters and extrusion processing of cereals.

CORN. Expert has led research into the properties of corn and its milled products. He has studied the effect of particle size on the consistency of batters, the use of corn in snacks (including Mexican foods), and the expansion of popcorn and the factors causing popcorn to pop.

WHEAT GLUTEN. Expert works extensively with both the use of wheat gluten in baked products and pet food and with the properties of gluten. The work also includes the chemical composites of gluten and its rheological properties.

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bread

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cereal (food)

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cereal chemistry

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cereal processing

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cereal science

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corn

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dough

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dough rheology

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flour

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wheat

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wheat flour

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wheat gluten

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cereal grain processing


Show Secondary and Basic Areas of Expertise
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Kansas City, Missouri;  Saint Joseph, Missouri;  Kansas City, Kansas;  Topeka, Kansas;  Olathe, Kansas;  and Lawrence, Kansas.

Often requested
with this expert:

Food Technology, Nutraceuticals, and Cereal Grain Processing
Technical Commercial Development support, Technology...
Food Technology, Product Development/ Optimization, Food...
Food Process Engineering

Education:
Year   Degree   Subject   Institution  
1968   PhD   Cereal Science   (Undisclosed University)  
1960   MS   Cereal Science   (Undisclosed University)  
1957   BS   Cereal Science   (Undisclosed University)  

Work History:
Years   Employer   Title  

1997 to

 

(Undisclosed University)

 

President

 

1997 to

 

(Undisclosed University)

 

Professor Emeritus

 

1971 to 1997

 

(Undisclosed University)

 

Professor, Department of Grain Science and Industry

 

1956 to 1970

 

U.S. Department of Agriculture, A.R.S., Hard Winter Wheat Quality Laboratory

 

Research Chemist

 

Career Accomplishments:
Associations/Societies

Expert is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, and the American Chemical Society.

Licenses/Certifications

He is the recipient of the Osborne Medal.


Publications:
Publications and Patents Summary

Expert is the author of a textbook "Principles of Cereal Science and Technology." He has published over 330 research papers. He is also the holder or coholder of 13 patents including one on a nonfat dry milk substitute for yeast leavened baked products and several that deal with preparation of the various esters of ascorbic acid.


Consulting Services:
Recent Client Requests:
  • Expert for consulting on food additive development.
  • Expert in copackers of fried food for a cereal grain product.
  • Expert for consulting on protein fortification of soft drinks.
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:
  • Expert for consulting on flax flour milling/gluten contamination.
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.

Additional Skills and Services:
Training/Seminars

Expert offers seminars and short courses in cereal products, flour constituents, frozen dough, flour quality, baking enzymes, basic cereal chemistry, and staling of baked products. He has conducted courses for numerous U.S. companies . Additionally, he has conducted or participated in courses in New Zealand, Kuwait, Hong Kong, Mexico, Brazil, Chile, Argentina, Thailand, and numerous European countries.


 

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