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Food Engineering/Manufacturing/Expert Profile
Expertise
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.
Experience in the area
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Publications: PMMI Solutions `99, Monthly Packaging Tipsheets
What do you like about this subject?
It is what I do, have done for over thirty years, and will continue to do.
What do you still hope to achieve/learn in this field?
There's new technology, new packages, and new products popping up every day.
Something interesting about this subject that others may not know:
Manufacturing cost is a fraction of what you pay in the store. Distribution costs - to get the product there to the store - are what dictate the price.
Something controversial or provocative about this subject
Processing and safety procedures ar NOT the same from state to state, company to company.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Ken | 11/07/09 | 10 | 10 | 10 | 10 | Thank you so much for your help ..... |
| John | 11/02/09 | 10 | 10 | 10 | 10 | Thanks for a quick response! |
| Bonnie | 10/19/09 | 10 | 10 | 10 | 10 | For his exceptional response time and knowledge ..... |
| Tahsin | 10/08/09 | 10 | 10 | 10 | 10 | |
| Isaiah | 10/03/09 | 10 | 10 | 10 | 10 |
Recent Answers from Jim Pfister
2009-11-06 cooling for shelf stable sauce:
Ken, An issue often not mentioned are the personal safety issues with people handling red hot bottles! Beyond that, the usual ones have to do with getting bottle labels to stay adhered to a hot bottle
2009-11-02 Purple Hull Peas:
John, I used to have to source this stuff for a soup company years ago. First, I always check out used equipment vendors. This works especially well now because of the internet - plus, unfortunately -
2009-10-28 Find R&D company for my line of tartar sauce:
Bill, You should clarify which kind of help you need. Help with formulating? Help with pilot manufacturing? Help with labeling and packaging design? In any case, you will likely wind up talking with
2009-10-27 product development:
Chris, Good Tuesday Afternoon. I suggest you do a Google on "food products contract manufacturing" to get some background knowledge first...and also answer some basic questions for you. After that
2009-10-24 How to increase shelf life of product:
Bonnie, I am not sure. But I can tell you that they are not filling pouches. Must be cans or jars. Part of the problem with using non-specific terms - like "fast" - is that it tells you nothing.
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