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Artisan and Specialty Cheesemaking
Marc Druart, Artisan Cheese Specialist
Marc can answer technical questions regarding the manufacturing of artisan and specialty cheeses, and small to medium scale specialty products.
Marc is the master cheese-maker and at the Vermont Institute for Artisan Cheese (VIAC), one of the leading cheese institutes in the country for artisan cheese producers. Marc graduated with a Bachelor Degree in Dairy Science at the National Dairy School of Poligny (France) in 2000. He has traveled the U.K, New Zealand, and the U.S. working for cheese and dairy companies. In 2004, Marc joined the VIAC as a cheese technologist, researcher and technical consultant. A native of Franche-Comte, France; Marc is now resident Master cheese-maker at the University of Vermont, Burlington, Vermont.
Areas of expertise include: Milk quality, Cheesemaking starter and adjunct cultures, Rennets, Cheese additives, including fruit and vegetables, truffles, peppercorns, food grade ash, Vat pasteurizing, Brine solutions, Laboratory testing, Cheese molds and draining equipment, Specialty cheese equipment, Specialty cheese packaging, Packaging materials, Butter making, Aging: “Affinage”
Ask Marc a question: mjdruart@uvm.edu
Ice Cream
Bruce W. Tharp, Ph. D. (Tharp's Food Technology) and Steven Young, Ph.D.
Bruce W. Tharp, Ph. D.
B. S., M. S., Ph. D. Dairy Science from the Pennsylvania State University and a lifetime involvement in ice cream domestically and globally. Services to the ice cream industry apply a strong scientific background to a practical operational focus. They include: composition and processing evaluation; a full line of educational instruction programs covering frozen dessert science and technology; establishing, assessing and upgrading quality assurance activities; product development; and trouble-shooting technical problems.
Steven Young, Ph.D.
B.S. and Ph.D. Food Science, Cornell University, with specialized interest in dairy and food processing. Over 35 years experience domestic and international field technical services. Former Director R&D, Dreyers Grand Ice Cream; Associate Director R&D, The Quaker Oats Company; Director Ingredient Applications, The Archer-Daniels-Midland Company. Consulting activities include product & process development and identification, assessment, and commercialization of novel ingredient technologies. Non-technical activities include marketing, sales, and strategic business planning.
Suggested topics- Ice cream & non-standardized frozen dairy desserts -Frozen yogurt & frozen cultured dairy desserts- Non-dairy frozen desserts- Ingredient selection and use- Novel sweetener systems- Formulation development and review- Freezing profile management- Quality improvement- Cost management- Marketing & sales considerations
Tharp's Food Technology website: www.brucetharp.com
Steven Young Worldwide website: www.stevenyoung.net
Tharp & Young "On Ice Cream" website: www.onicecream.com
Ask Bruce a question: bruce@tharp.com
Ask Steven a question: steve@stevenyoung.net
Membrane Filtration
Dr. Sefa Koseoglu, President, Filtration and Membrane World LLC
Dr. Sefa Koseoglu is founder and owner of the Filtration and Membrane World - dealing mainly with use of membrane based technologies in food, nutraceuticals, and pharmaceutical industries. Koseoglu's research contributions have been in several areas of separation sciences that deal with purification of bioactive compounds and use of membrane technology in food processing.
Internationally known for his work on the use of membrane technology in food processing especially in membrane degumming and refining of crude vegetable oils. He worked for Texas A&M University for seventeen years and has supervised the theses of 5 Ph.D. and 8 M.S. students as research professor. He has authored some 45 publications and has given more than 37 presentations at international meetings and 23 scientific presentations in 26 countries.
He has trained over 2500+ scientists, plant engineers, superintendents and chemists through his yearly 10+ practical short courses on various topics including Membrane Technology; Seawater Desalination; Biodiesel; Edible Oil Refining; Soy Foods; Snack Foods; Advanced Oil Processing; Oil Extraction; and Aquafeed.
Suggested Topics- Market & Membrane Technologies- Energy Saving Technologies- Potential Market Opportunities- Waste Elimination and Recovering Valuable Substances- New Applications in Food, Nutracutical and Functional Foods
Ask Sefa a question: sefa@koseoglu.com
Marketing Logistics
Don Wilson, Managing Principal, The Wilson Group
Don writes the “Beyond the Filler” column for Dairy Field Reports in Dairy Foods magazine, looking at distribution and logistics issues.
Don is nationally recognized for expertise in inventory planning and control, physical distribution, logistics strategy and implementation, private fleet and for-hire transportation management and public policy leadership roles. As managing principal of The Wilson Group (TWG), a marketing logistics consulting firm, and TWG Productions/DDC, his role is dedicated to meeting the management, organizational, technical assistance, information, operating and strategic needs of a broad industry and client spectrum. TWG Productions has revived and now produces the annual Dairy Distribution & Fleet Management Conference (www.dairydistribtionconf.com).
Don has made significant contributions to the advancement of marketing-logistics management within the dairy, ice cream, refrigerated and frozen foods, petroleum marketing and convenience store industries.
Public policy activities include eight U.S. Cabinet secretarial appointments to committees advising the Departments of Energy and Transportation, 18 years as a director representing the Milk Industry Foundation and two terms as president of the Private Truck Council of America
Suggested Topics -Logistics, distribution, fleet management and operations, fleet equipment specifications and technology, productivity, routing systems, alternative fuels, inventory management and replenishment.
Ask Don a question: twgddc@swbell.net
Operations and Quality Control
Henry Randolph, Ph.D., President, Randolph Associates Inc.
Henry writes "Quality on the Line" for Dairy Field Reports in Dairy Foods, offering an inside perspective on the operations and quality issues most important to processors.
Throughout more than 40 years, Henry has helped dairy companies find technical and quality solutions to processing concerns. He received his master's degree and doctorate from Ohio State University and his bachelor of science in dairy technology from Tennessee Tech University. He was an instructor and research associate at OSU and an assistant professor and extension specialist in the Dairy Science Department at the University of Kentucky. He later moved to Texas A&M University, where he was a professor of food science. During this time, Henry served part time as a technical consultant for a number of dairy and food companies and as an advisor to several state and national organizations.
Since 1977, Randolph Associates has provided technical and management consulting services to the dairy and food industry, establishing a reputation for success in improving quality and operations.
Suggested topics - Raw milk quality and testing, lab analytics, vat and HTST pasteurization and equipment, filtration systems, pumps and piping systems, shelf life, environmental sanitation, floors and drains, walls and doors, ceilings, surfaces, conveyer sanitation, HACCP and food safety, packaging operations.
Ask Henry a question: henry.randolph@raiconsult.com
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