Sometimes I think about bringing my own shelf stable food products to market. After all, I am a food scientist and creating shelf stable food products from scratch using industrial ingredients is very easy after 25 years of strict food science education and experience. Food science has been my whole life since I started as a freshmen in the field at age 18! But then I realized that I don’t want to sell products– I just like to create them. I thrive on the challenge of creating delicious, safe and shelf stable options that match your nutritional requirements and expectations. Everyone has their own unique concept and I am here to help you make that a reality.
I want to help you create your food product from concept to commercialization- so you can sell it to all those people that your friends said (no .. promised!!) would buy it at Whole Foods!
I am a Certified Food Scientist (IFT) and a Certified Culinary Scientist (RCA) meaning I have experience and advanced degrees in both food science and culinary arts. I have a BS in Food Science from the University of Massachusetts, an MS degree in Food Microbiology from the University of Illinois and a culinary arts degree from the New York Restaurant School/Art Institute. I have been working in the food industry for 20 years in both technical and creative roles and have been widely published in trade journals like Culinology, Food Product Design, Prepared Foods, The World of Food Ingredients and Food Processing. I spent 3 years at Unilever working as a microbiologist, 5 years at Kagome Inc. as their R&D chef and almost 3 years at Plum Organics Inc. My “Food Science” Innovation Laboratory is just south of San Francisco but I spends most my time all over the U.S. working with both large and small start up companies assisting them with their food science and R&D. I am very involved in the food science and culinary arts community and am a member of both IFT and RCA. I am also the regional contact for the RCA and spent two years on their Board of Directors. My work experience can be viewed on linked in and I regularly tweet about the food industry.