William Startup Email & Phone Number

Retired

Total concentration on flavor analytical tasks. Proficient in the use of the GCO instrumentation. Develops methods for the extraction of flavors from difficult matrices.Methods of analysis of fatty acids by GC and GC/MS.

Kerry Ingredients And Flavors

Analysis of flavors for duplication and trouble shooting.Using GC, GC/MS, and HPLC to profile flavors.

GC, GC/MS, Flavor extraction and profiling.

Managed the Cargill Flavors Analytical Research lab. Supplied analytical support to the entire Cargill Flavors organization. Development and validated new analytical methods using GC, GC/MS, HPLC, IR.Flavor separation methods used; Normal and continuous Liquid-Liquid extractionSolid phase extractionSimultaneous distillation extractionPurge & Trap Solid phase micro-extraction. Supervised other chemists in the Analytical R&D lab. Conducted stability testing on consumer products to determine the expected shelf life of the products. Select new equipment for use in the Analytical R&D laboratory. Technical support of the Quality Control lab.

Flavor Quality Testing

Duplication of flavors and fragrances from consumer products.Through the use of diverse isolation methods, such as liquid-liquid extraction, distillation, and solid phase extraction coupled with GC/MS. As well as the duplication of flavor and fragrance oils directly by GC, IR, and GC/MS.Supervised the Instrumental Analysis.Trained lab staff.Supervised the Instrumental Analysis lab analyzed samples for flavor quality control, fragrance quality control, research, and chemical production. This included full interpretation of all data and trouble shooting production problems, through the use of GC, GC/MS, (LC), (IR), UV/Vis spectroscopy, and wet chemical methods. Identified constituents of essential oils that are important to organoleptic character. Developed methods for the analysis for trace components in flavors and fragrances. Helped resolve customer concerns and customer production problems and suggested solutions.A member of a total quality management team.Trained in the organoleptic evaluation of flavor raw materials and finished products.Selected and justified all instrumentation purchases. System manager for the Hewlett Packard Lab Automation System computer system, running the RTE-A operating system.

Bsch, Chemistry

Bsch, Chemistry

Chemistry Major