Technical Director, Wheat Foods Specialist
Portland, Oregon Area
Conduct researches in new product development and ingredient functionality in wheat based foods. Direct technical short courses in Asian noodle technology, flat bread and flour tortilla technology, cookie and cracker baking technology, whole grain baking technology, Artisan bread baking technology, steamed bread technology, frozen dough technology, whole grain products, and several specially designed technical short courses.Conduct scientific research on flour properties, ingredient functionality, whole grain foods (bread, pasta, crackers, Asian noodles, flour tortillas, Chinese steamed breads, and a variety of subjects.Provide technical service and support to flour mills and food manufacturers in over 30 countries (North America, Mexico and Central America, South America, Asia, Europe, Africa, and Middle East). Consult for over 50 international companies (General Mills, International Flavor and Fragrance, Mondelez International, Ingredion, ICL Food Specialties, Ashland Specialty Ingredients, MGP Ingredients, Puratos, Alicorp, COFCO, Grain Millers, Muhlenchemie, Penford, Unilever, URC Corporation, Sumesa S.A., SPC, Windsor Foods, Kauno Grudai, Pasta INA, Cantonesia, La Moderna, BUFINSA, Lido, Noel, Colombina, Passport Foods, Bay State Milling, and many more) and organizations (U.S. Wheat Associates, U.S. Dairy Export Council, Cotton Incorporated, U.S. Grain Council, ...) in a wide variety of projects.
