A biochemical engineer with more than 40 years of experience, he works at the intersection of food science, chemical engineering, and product development, with technical expertise in food chemistry, aseptic processing, and manufacturing systems. His work focuses on the practical application of engineering principles to food production, including formulation, processing methods, and packaging considerations, along with implementation of food safety and regulatory requirements.

Throughout his career, he has contributed to the development and commercialization of more than 500 food products, including new formulations, line extensions, and process improvements. His background includes research and development leadership roles where he directed product and process development activities and managed technical teams supporting major consumer food brands. His experience also extends to optimizing production processes, improving product quality, and addressing technical challenges in large-scale food manufacturing environments.

His work includes extensive international consulting on food processing operations, quality systems, and regulatory practices, including implementation of HACCP, ISO, and traceability systems, as well as guidance on labeling and compliance with U.S. and international standards. He has also instructed industry professionals on food processing and regulatory topics and has provided expert witness services involving product formulation and related disputes, including depositions and arbitration proceedings. He holds a Ph.D. in Biochemical Engineering with minors in Chemical Engineering and Biology and a Bachelor of Science in Chemical Engineering. His professional involvement includes leadership and advisory roles with organizations focused on food technology, food engineering, scientific advancement, and university-based food science and engineering programs.