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Food Engineering/Manufacturing/Expert Profile
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.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Xander | 11/14/09 | 10 | 9 | 10 | 10 | Thank you for your help. |
| Shantia | 11/02/09 | 10 | 10 | 10 | 10 | |
| greg | 10/30/09 | 10 | 10 | 10 | 10 | Quick reply, excellent advise. |
| Aruna | 10/20/09 | 10 | 10 | 10 | 10 | THANK YOU VERY MUCH........ |
| Bruce | 10/20/09 | 10 | 10 | 10 | 10 | Thanks once again Mr. Clark!! I really ..... |
Recent Answers from J. Peter Clark
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
2009-11-12 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
2009-11-09 Beef and chicken broth:
Beef and chicken broths are low acid foods which can support the growth of pathogens, especially Clostridium botulinum, which can be deadly. The only reliable ways to preserve them are canning (pressure
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