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 Expert  107903

Expert in Lipids, Flavor, Dairy, Fermentation

Available for your Consulting and Expert Witness Needs

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

Summary of Expertise: Listed with other top experts in: 
An important component of Expert's research and teaching has been in lipids. He has worked on lipid separation and analysis and glyceride structure. He has studied the oxidation of lipids, the flavors produced during oxidation, and the best way to measure lipid oxidation and flavor deterioration. Expert has also studied oleaginous fermentations that produce lipids or use lipid substrates. He has worked with plant breeders to change the fatty acid composition and amounts of seed lipids in soybeans and oats. He has applied the lipases in oats to the hydrolysis of triglycerides and developed techniques for removing cholesterol from animal fats. Currently he is working on the industrial applications of soybean oil in biodiesel, lubricants, and hydraulic fluids.



lipid analysis


lipid oxidation


thin-layer chromatography

Active in research and teaching of dairy products, Expert is particularly interested in the analysis of cheese flavor and the mechanisms by which cheese flavors are formed, especially in Swiss cheese. He has studied cheese whey as a fermentation medium for oleaginous (fat-forming) fermentations and for propionic acid fermentations. He has studied the development of oxidated flavors in dairy products and identified the compounds causing these flavors.



cheese technology


dairy product

A significant portion of Expert's research has been devoted to flavor chemistry - the isolation, identification, and measurement of flavors. He has worked primarily on the flavors of oxidated fats and oils and on the flavors of cheeses and dairy products. He also has experience with spice and herbal flavors. The relation of sensory experience to mixtures of flavorant is one of Expert's current interests.

flavor chemistry


sensory evaluation


soybean oil

Expert has taught food chemistry and analysis for many years. His research has centered on fats and oils, fermentations, dairy products, and flavors.

food chemistry

A major portion of Expert's work has been devoted to fermentation, particularly oleaginous, propionic acid, and dairy fermentations. He has been especially active in using oleaginous fermentations to treat waste products, to produce flavor compounds, and in the isolation of fermentation products.

dairy microbiology


fermentation technology


food microbiology

Expert spends a great deal of time in research devoted to the alteration of oil composition in plants by conventional breeding and mutation breeding, particularly with soybeans, oats, and corn. He has worked out rapid methods to recognize and assay mutant lines. Currently, he is using molecular genetics to introduce exotic fatty acids into oil seed plants.

mutation breeding

Expert has researched odor chemistry and its assessment, particularly the odors of animal confinement facilities. He has identified many of the odors involved and developed techniques for measuring them. He has shown the importance of particulates in the dispersal of odors and has experience in the sensory assessment of odors. Auxilary odors also are a long-term interest of Expert's, as well as the odors produced by waste-treatment lagoons.



aerosol technology


air-quality assessment


odor chemistry

As a result of work on the isolation and identification of flavors and odors, Expert has become adept in gas chromatography, liquid chromatography, mass spectroscopy, etc., and the fractionation and isolation of biologically active components in trace amounts.



trace analysis

Expert has taught the basics of cheese processing and production for various types of cheese. He has had experience in the pilot plant production of Swiss, cheddar, provolone and cottage cheeses.

cheese processing

His background in the composition, analysis, and stability of fats and oils would qualify Expert to give advice about frying fats and their stability.

cooking fat

Expert has taught the proceedures used in edible fat processing. He has experience in refining fats and oils on a pilot plant scale and assessing their flavor stability. He has a number of publications in this area.

edible fat processing

Fat technology has been Expert's major reasearch area for many years. He has both taught techniques and used them in his own research.



edible oil

Much of Expert's research has been devoted to the identification of the flavors that occur in various fats, especially as they oxidize. He has also been involved in the analysis of fat flavors by both sensory and chemical methods.

fat flavor


oil flavor

Fat oxidation has been one of Expert's major research initiatives. He has worked particularly on flavor analysis and identification during oxidation. He has demonstrated the role of triglyceride structure in oxidation and worked on the testing of antioxidants for various food products. He has recently discovered an especailly efficient antioxidant for triglycerid oils used as industrial fluids.

fat oxidation


food lipid oxidation

Expert has taught the principles of fat refining and practiced them on a laboratory and pilot plant scale.

fat purification

Flavor analysis has been one of Expert's major research areas. He has identified several of the flavors found in oxidized fats and oils, cheeses and animal odors, elucidated their method or production, and documented factors affecting their relative importance. He has used derivativization, gas chromatography, mass spectrometry, and sensory analyses. In particular Expert has shown the importance of particulates in the dispersal and sensing of both environmental odors and food flavors.

flavor analysis

Expert has worked on food lipid analysis and purification and is thoroughtly familiar with the techniques that are used.

food lipid

Expert has used many types of gas chromatorgraphy in his work and is familiar with the technical and theoretical aspects of its use.

gas chromatography

Expert's work on odor identification has been limited to animal confinement facilities. He has identified many of the odor compounds important in these odors and has developed methods for measuring them.

odor identification

Glyceride structure analysis has been one of the important areas of Expert's research. Particularly, he has done stereospecific analyses on vegetable oil varieties and used this to elucidate glyceride biosynthesis. Expert has also separated triglycerides by silver ion chromatography and reverse phase chromatography.


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

Often requested
with this expert:

Edible Oil
Fats and Oils: Chemistry, Health, and Nutrition
Food Technology, Nutraceuticals, and Cereal Grain Processing
Food Microbiology, Toxicology, Preservation, and Spoilage;...

Year   Degree   Subject   Institution   Honors
1953   PhD   Agricultural Biochemistry   University of Minnesota  
1950   MS   Chemistry   Texas University  
1948   BS   Chemistry   Texas University   with honors

Work History:
Years   Employer   Department   Title   Responsibilities

1953 to


(Undisclosed University)


Food Science and Human Nutrition


Professor of Food Science


Expert's responsibilities are teaching food chemistry and directing graduate students. He was department head from 1985-1990.

Career Accomplishments:

Expert is a member of the: American Oil Chemists' Society, American Dairy Science Association, Institute of Food Technologists, American Association for the Advancement of Science, Sigma Xi, Iowa Academy of Sciences, and the American Chemical Society


Expert has received the Pfizer Award in Cultured and Fermented Products; the Honorary Medal of the University of Agriculture and Technology in Olsztyn, Poland; the Expert's University Research Foundation Recognition; Faculty Citation, Expert's University Alumni Association; Doctoris Honoris Causa from University of Agriculture and Technology of Olsztyn, Poland; the Research and Development Magazine Award in 1991; the Steven S. Chang Award; Utilization Research Award of the American Soybean Association; the Alton E. Bailey Award; and the Gamma Sigma Delta Research Award of Merit. He is a Distinguished Fellow of Iowa Academy of Sciences and was named University Professor by Expert's University.

Publications and Patents Summary

He has 200 publication and 29 patents.

Selected Publications and Publishers  
 - Journal of the American Oil Chemists' Society  
 - Enzyme and Microbial Technology  
 - Marcel Dekker  
 - Journal of the American Oil Chemists' Society  

Government Experience:
Years   Agency   Role   Description
1985 to   U.S. Dept. of Agriculture   Review Panel Leader   Expert led the first review panel for food technology related projects.

Consulting Services:
Selected Consulting Examples:
  • Expert helped Keebler develop a cheese-flavored cracker.
  • He helped Kind and Knox avoid a gaseous fermentation in their gelatin.
Recent Client Requests:
  • Expert in intota.com for consulting on Thermal curing of epoxidized vegetable oils and acids.
  • Expert for consulting on Methods and/or Materials to Mask/Control ODOR of FAME.
  • Flavoring expert for consulting on Flavoring in non-dairy creamers self life.
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.
  • Soybean oil expert for consulting on adequacy of labeling.
  • Expert in lipids and oils for consulting on hydrogenated palm oil oxidation investigation.
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.

Language Skills:
Foreign Language  


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