J. Peter Clark - Food Engineering/Manufacturing - Food Engineering - Industry

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Expert Profile: J. Peter Clark

Expertise: How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience in the area
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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Average Ratings
Prestige Points: 5174
Knowledge	9.74 Best of the best
Clarity of Response	9.77 Best of the best
Timeliness	9.93 Best of the best
Politeness	9.96 Best of the best
Number Of Questions Today (GMT time)		0
Max Questions to be Asked (Per Day, in GMT time)		15
Total Questions (since joining AllExperts)		537

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	07/03/09
10	10	10	10	06/30/09
10	10	10	10	06/15/09
10	10	10	10	06/11/09
10	10	10	10	06/06/09

User Comments

Thank you so much.This answer is very encouraging.Just super.You definetly get the 10 rating Judith
(Judith on 07/03/09)

I appreciate your time and great insight. I'm sure I'll be back for more!
(Brad on 06/06/09)

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Recent Answers from J. Peter Clark

2009-07-03 Preserving a sauce: Mayonnaise keeps because it is acidic and probably is hot filled. It needs refrigeration after it is opened. True mayonnaise usees egg yolk as aan emulsifier. A less expensive alternative is salad dressing...

2009-07-03 How to market my home made german potato salad: Judith, There are some more complexities with meat products. I suggest the same approach as with your potato salad. If your sausage is in interstate commerce, you become governed by the U. S. Department...

2009-07-03 How to market my home made german potato salad: Judith, Most potato salads have limited shelf lives, meaning they can spoil even if kept refrigerated. Most potato salads are sold fresh in delis - some are sold as take away in groceries. I think your...

2009-06-30 Jarred pasta sauces: There are about as many recipes for pasta sauces as there are Moms, so some of the difference is the use of economic industrial ingredients instead of, often, fresh tomatoes and herbs. Another cause of...

2009-06-29 BBQ Sauce Manufacturer: Patrick, Probably your best bet is to ask the Food Science Department at the University of Wisconsin, Extension Service, for suggestions. They are acquainted with the food companies in the state and...

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