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 Expert  716301

Expert in Protein Gelation and Texture; Muscle Foods and Ingredients

Available for your Consulting and Expert Witness Needs

North Carolina (NC)
Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise:

Listed with other top experts in: 

Expert's is an expert in surimi manufacturing and surimi products, including species, process/handling effects, and additive ingredient effects on gelling properties of surimi. Cryoprotection of muscle proteins and protein recovery during manufacturing are two recent emphases.





Expert has applied many of his findings on surimi to processed meat and poultry products as well as to intact meats of fish, meat, and poultry. His research on functionality of muscle and non-muscle proteins and gel rheology apply also to any protein gel or composite gel food, even to many carbohydrate hydrocolloid gels. He is President of Gel Consultants, Inc., a firm which sells fundamental testing equipment for gel rheology. He teaches a graduate food product development/ingredient technology course with emphasis on gelling ingredients for texture development in foods. He has recently investigated gels as fat replacers in muscle foods.

meat product


protein food product




fish meat


gel rheological measurement

Expert has studied the relationship between chemical bonding mechanisms and texture formation in food gels (most experience with proteins). His studies are most recently emphasizing transglutaminase and its use in gelling, binding of muscle, and other food proteins. He has identified alpha-2-macroglobulin, an important component of beef plasma and egg white, as an inhibitor of heat stable proteases in fish, which causes textural softening. Currently he is investigating cloned protease inhibitors for food use.


food chemistry


food gelatin

Expert has patented two new materials for cryoprotection of food proteins, now being applied to intact muscle. He has also published technical articles and reviews on food protein (mainly muscle) cryoprotection.


Show Secondary and Basic Areas of Expertise
Expert may consult nationally and internationally, and is also local to the following cities: Raleigh, North Carolina;  Greensboro, North Carolina;  Durham, North Carolina;  Winston Salem, North Carolina;  Fayetteville, North Carolina;  Cary, North Carolina;  High Point, North Carolina;  Jacksonville, North Carolina;  Greenville, North Carolina;  and Rocky Mount, North Carolina.

Year   Degree   Subject   Institution  
1977   Ph.D.   Food Science   University of Georgia  
1973   B.S.   Food Science   University of Georgia  

Work History:
Years   Employer   Department   Title  

1977 to


(Undisclosed University)


Food Science Dept.




Career Accomplishments:

Expert is a member of the Japanese Society of Scientific Fisheries, and the Institute of Food Technologists.


He is the youngest recipient of the Earl P. McKee Award for "Excellence in Fishery Technology" made by the Atlantic Fisheries Technological Conference in recognition of his initiation of the first U.S. academic research program into the processing of surimi from domestic species.

Selected Publications and Publishers  
 - Marcel Dekker Inc  
 - Surimi Seafood  
 - Cereal Foods World  
 - Quality in Frozen Foods  
 - Seafood Enzymes  

Consulting Services:
Selected Consulting Examples:
  • Expert has given technical seminars for corporations and trade organizations on topics ranging from ingredient technology and process methods to new product innovation, product stability and chemistry, and gel rheology.
  • He has performed instrumental measurement of gel forming ability and gelling characteristics for a wide variety of meat products and meat product ingredients.
  • Expert worked on the development of new processing methods for fish, turkey, and chicken, including microwave, protein purification/fractionation, high pressure processing, ingredient applications, and restructuring techniques.
Recent Client Requests:
  • Gelatin chemistry expert for consulting on Gelatin injection molding.
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 has served on cases related to patent infringement, governmental regulation violations, and breach of contract.
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
1988 to 1988   New Zealand   Expert coordinated the national development of the surimi industry and applications within the meats and dairy industries in New Zealand.
1995 to   Thailand   He presents technical seminars in the region, consults with the surimi industry regarding processing and ingredients, and serves on graduate committees of universities.
1982 to   Japan   Expert presents technical seminars for universities and industries, and interacts with various universities and companies on technical issues related to the surimi industry.
1999 to   France   He presents technical seminars and works with industrial applications of ingredients and processing technology related to surimi.

Additional Skills and Services:

He has presented technical training seminars on surimi processing and technology in the U.S., France, Thailand, Singapore, Canada, Australia, and Japan. He has also been a presenter at the Rheology Shortcourse sponsored by NCSU.

Supplier and Vendor Location and Selection

Expert has vendor knowledge of surimi and processed meat, and seafood manufacturing equipment and ingredients.

Other Skills and Services

He assisted in the commercial development of lowfat frankfurters, structured scallops, new techniques for surimi processing, and heat processing of hamburgers and other products.


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