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Food Engineering/Manufacturing/Experts

Expert	Average Ratings	Expertise
Jim Pfister U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.81 Clarity of Response 9.84 Politeness 10.00 Response Time(hr) 33.2 --Last 90 Days(hr) 7.2 Total Questions 662	Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Martha Lucia Astorquiza Columbia Available View Profile Ask A Question	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 163.7 --Last 90 Days(hr) 179.3 Total Questions 5	I can answer questions relating to the processing of cheese, ice cream, milk, internal audit and management systems of quality as: GPM, HACCP, ISO 22000. I can´t answer question related with power milk, diet products, nutrition.
Jim U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.90 Clarity of Response 9.70 Politeness 9.80 Response Time(hr) 39.3 --Last 90 Days(hr) 36.5 Total Questions 36	All processing and packaging related questions
J. Peter Clark U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.79 Clarity of Response 9.83 Politeness 9.96 Response Time(hr) 10.2 --Last 90 Days(hr) 5.0 Total Questions 842	How various processed foods are made; ways to improve manufacturing; how to make a new food product.

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Recent Answers

2012-02-09 Acid food-sauces, dressings:

Mariana, That data is proprietary to the client who paid for the challenge study that generated it. It also applies to specific products. I advise companies making acidified foods who may want to avoid

2012-02-06 bottling:

Jonathan, Good Monday Morning. Your question is by far the #1 request that I get. So, let me first recommend you research my past answers. You will get many of your questions answers, plus you will

2012-01-31 Coconut Ice:

I have not heard of such a product previously. You do not say what concentration the potassium sorbate solution is. In the US, the maximum allowed in most foods is 0.1 % by weight. If your solution is

2012-01-23 Food spoilage rates in high-acid cooking sauces:

Ian, A general rule of thumb for shelf stable foods treated to "commercial sterility" is that they are safe from spoilage for about two years. In my opinion, your hot fill process for acid foods is

2012-01-22 commercial dry mixes:

If you are literally talking about 20 lb batches, and 8 - 16 ox packages for sampling, I would forget co-manufacturers, especially since you have a kitchen. If you are talking all dry ingredients, I'd

Food Engineering/Manufacturing/Experts

Jim Pfister

Martha Lucia Astorquiza

Jim