Specialized in food science, research and development, and product commercialization, he serves as a food and dietary supplement industry expert witness with more than 29 years of experience and more than 10 years of expert witness service. He holds a Ph.D. in Food Science and Nutrition and has extensive experience supporting litigation through consultation, deposition testimony, and courtroom testimony in matters involving food product development, formulation, labeling, and quality standards.

In prior private-sector roles, he served as Director of Research and Development and Vice President within food and dietary supplement companies, where he oversaw product development initiatives, process optimization, and commercialization efforts. He also serves as President and Chief Scientist of a research and product development firm focused on food and dietary supplements. These leadership positions reflect responsibility for technical decision-making, quality systems oversight, laboratory and plant trials, and coordination with manufacturing operations. He earned his Ph.D. in Food Science and Nutrition and holds an MBA degree. His opinions in litigation are grounded in applied food science principles, regulatory labeling standards, process validation methodologies, and years of hands-on experience in product development and quality assurance across diverse food categories.

His professional work centers on new product development from initial concept through prototype development, process validation, and commercial production. Core areas of expertise include research and development, technical service, product optimization, quality improvement, and nutrition labeling. He has formulated and evaluated a broad range of food and beverage products, including aseptic and extended shelf-life dairy and non-dairy products, retorted seafood and meat entrées, frozen desserts and pasta products, refrigerated soups and sauces, nutritional bars, snack foods, and fortified dietary supplements. His experience includes determining time and temperature requirements for retorted products, applying UHT and hot-fill technologies, evaluating barrier packaging materials, and developing nutrition facts and ingredient specifications. This background supports analysis in disputes involving product formulation, food safety, shelf-life stability, manufacturing processes, labeling compliance, and alleged product defects.