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Food Engineering/Manufacturing/Experts

ExpertAverage RatingsExpertise

J. Peter Clark

Afghanistan
Available
  • Knowledgeability 9.73
  • Clarity of Response 9.77
  • Timeliness 9.93
  • Politeness 9.96
  • Total Questions 586
 How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Phil Bourque

U.S.
Available
  • Knowledgeability 9.86
  • Clarity of Response 9.68
  • Timeliness 10.0
  • Politeness 10.0
  • Total Questions 114
 Food engineering questions that involve mixing emulsions, gums, starches, slurries, and thick pastes.

subodh kumar singh

India
Available
  • Knowledgeability N/A
  • Clarity of Response N/A
  • Timeliness N/A
  • Politeness N/A
  • Total Questions 10
 I have an experience in biscuit manufacturing .If you have any technical question in respect of plant and machinery ,Ican help you out

Jim Pfister

U.S.
Available
  • Knowledgeability 9.74
  • Clarity of Response 9.80
  • Timeliness 9.96
  • Politeness 10.0
  • Total Questions 485
 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.

Recent Answers

2009-11-19 Spice Rub Product Manufacturing/Marketing:

1. I think it makes sense to start marketing locally. Costs are lower and it is easier to manage. 2. There are several approaches to establishing a new brand - get an endorsement, from a cook book author

2009-11-13 my seafood chowder:

Aaron, You already own and operate a business...so that's a start. What you don't have are the means to manufacture, so the best thing to do is for you to learn about private label or contract packing

2009-11-12 Mass produced coleslaw:

Cole slaw is shredded cabbage that is dressed with either a mayonnaise or vinaigrette style salad dressing. Unless something else is done, it is subject to spoilage. For large scale production, the cabbage

2009-11-11 bottling bbq sauce in texas:

I don't have personal contacts in Texas, but the food science department at Texas A & M will. Ask for the extension professor. They can also help you with other things you should do, such as converting

2009-11-09 Benefit of a water clear material for hot fill above 185F:

High acid foods are defined as those with pH less than 4.6. This is because Clostridium botulinum cannot produce toxin in acid conditions. It takes temperatures of 121 C (250 F) for several minutees to

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