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 Expert  714761

Expert in Dairy, Flavor, IMAT, Ultra-Pasteurization

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 has worked in this industry for two years in flavor compounding and development. He has continued on in this vein with his own flavor company for 40 years. He has worked at North Carolina State University teaching food science and doing research on dairy products for 38 years. He is one of the leading experts in ultra-high temperature (UHT) processing of dairy products in the U.S., and has also worked with conventional and ultra-high pasteurization. Expert is also an expert in frozen desserts and ice cream manufacturing. At present, Expert is retired from North Carolina State University but continues to consult in all areas of expertise.

dairy product



Expert has experience with the formulation of chocolate milk, yogurt, ice cream, low-fat yogurt, and low-fat ice creams. He has worked in the area of low-fat cheeses, cottage cheese yield whey utilization, and spray drying of acid whey and buttermilk powder. His background includes aseptic processing and packaging of milk, chocolate milk, yogurt, buttermilk, cream, cappuccino, fruit smoothies and nutrional drinks.

dairy product formulation


low-fat cheese


cottage cheese


dairy cream





Expert has compounded flavors such as grape, peach, vanilla, hazelnut, and amaretto (approximately 130 different flavors in all). He has formulated chocolate drinks, shakes, mousses, and other chocolate products.

flavor formulation

Expert's background includes the processing of milk, cream, chocolate milk, coffee cream, yogurt, and aseptic buttermilk. He has studied different packaging systems, flavor scalping, flavor migration, and alteration during storage. He has also studied the chemical and physical changes in UHT products during storage at 40-30 degrees Celsius.

dairy product aseptic processing


food aseptic processing

Expert has studied different types of flavor systems with different types of packaging materials, and the role of interaction between them, including flavor protein interaction and flavor packaging interaction.

flavor stability


flavor analysis


dairy product package


dairy product packaging material


dairy product packaging process

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.

Often requested
with this expert:

Cultured Dairy Products: Manufacture, QC, & Troubleshooting
Dairy and Food Technology
Food Technology, Product Development/ Optimization, Food...
Dairy Processing and Products

Year   Degree   Subject   Institution  
1968   PhD   Food Science   Penn State University  
1964   MS   Dairy Science   University of Georgia  
1963   BS   Dairy Science   University of Georgia  

Work History:
Years   Employer   Department   Title  

1968 to 2006


North Carolina State University


Food Science




1984 to 1985


Research Sabbatical on Flavor Bindings to Milk Protein


Cornell Food Science Dept.


Visiting professor in flavor analysis


Career Accomplishments:

Expert is a member of the Institute of Food Technologists, Gamma Sigma Delta, Sigma Xi, Phi Kappa Phi, American Dairy Science Association, Virginia-Carolina IFT, North Carolina Dairy Technology Society, and Phi Tau Sigma.

Professional Appointments

He serves on the North Carolina Dairy Promotion Committee.

Selected Publications and Publishers  
 - Journal of Dairy Science  
 - Food Proteins and Lipids. Plenum Press  
 - Flavor Food Interactions, American Chemical Society (ACS)  
 - Journal of Dairy Science  

Consulting Services:
Recent Client Requests:
  • Flavoring expert for consulting on Flavoring in non-dairy creamers self life.
  • Cheese and Ice Cream consultant.
  • Chocolate handling expert for consulting on confection distribution.
  • Expert for consulting on Expert in food processing
  • Expert yogurt for consulting on Yogurt manufacturing/commercialization.
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 witness in Dairy products (flavor chemistry, nutritional drinks, flavor compounding, antibiotics in milk, ice cream judging and evaluation, food flavor formulations, food packaging and packaging results on food flavor and vitamin degredation, gellatin from microbial enzymes, Ultra High Temperature processing for sterile foods.)
Recent Litigation Client Requests:
  • Expert for consulting on over the road transit case involving yogurt temperature that is safe for human consumption.
  • FDA regulations expert for consulting regarding a fat free dairy product.
  • Pasteurization expert witness for consulting on Yersinia outbreak at dairy pasteurization plant.
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:

One to two weeks short courses. The following are the titles of the courses: Milk and Dairy Products, Ice Cream and Frozen Desserts, UHT Processing and Packaging.


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