Food Engineering/Manufacturing/Expert Profile

J. Peter Clark

On Vacation
returns 12/31/2015

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.

Average Ratings

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Lisbeth Valero05/26/15101010 
Dawn05/08/15101010Thank you for your quick reply and .....
Ciara A.04/12/15I appreciated the feedback time, i hope .....
Claude04/10/15101010Thank you very much for your answer .....

Recent Answers from J. Peter Clark

2015-05-25 Instant Clearjel:

A small Likwifier might do the job. It is a mix tank with a bottom entering high shear agitator sold by Breddo of Kansas City. There are many used units available. Another approach is a recirculating high

2015-05-04 Almond Syrup Processing:

The water activity, being below 0.85, protects the syrup, so you need no further processing or preservation. As to what to do next: you probably need a manufacturing partner to prepare and package your

2015-04-11 Genetically modified organisms:

Clara,    These are a lot of fairly profound questions. I assume you are interested in my personal opinions, so that is how I will answer.Keep in mind that I am an engineer, but also a Certified Food Scientist

2015-02-15 Ph change with time:

Typically, pH may change by 0.5 units, usually going up. A high oil product may become rancid over time due to oxidation. You probably cannot prevent some change in pH, but it usually is small.     You

2014-12-15 Cold Filling Salad Dressing:

The pH is critical. Products with pH below about 3.8 are cold filled safely. They may still have viable spoilage organisms, such as yeasts and molds. Water activity also contributes to stability. Few microbes


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