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.
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
It is what I do, have done for almost forty years, and will continue to do.
There's new technology, new packages, and new products popping up every day.
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.
Processing and safety procedures ar NOT the same from state to state, company to company.
|anand joseph||03/18/16||9||10||10||thanks Jim|
|Jeanette||03/12/16||10||10||10||Jim, Thank you for this very helpful .....|
I can give you some info. The two types of roast and wet and dry. Wet uses hot oil, dry uses hot air. Nowadays, I would say that dry is preferred. Split nuts are usually rejects. It would be harder
Julia, My experience here is limited. I have seen many food packaging applications using liquid nitrogen injected into a package to displace air ( i.e., oxygen ). Removing O2 inside the package provides
Ron, Hot fill is the way to go. Equipment prices for aseptic or cold brew are way, way higher. BTW, when bottle is just filled and capped, make sure it's inverted so the heat sterilizes the cap as
Jeanette, It looks to me that you want someone who is both a food technologist and QA experienced. Not the easiest combo to find. If you haven't yet looked online, I suggest you visit both the IFT and
Claude, I have done a very small amount of work using microwaves to pasteurize products, but never to dehydrate. If you search thru Google for commercial microwave equipment you may find one used as