This professional engineer has more than 30 years of experience in food process engineering, with a focus on the design, optimization, and evaluation of food production systems. His work spans thermal processing, drying, packaging, sanitary process systems, materials handling, and facility design, along with process improvement and food manufacturing optimization. He serves as a professor of biosystems and agricultural engineering at a major research university, where he conducts research, develops food processing technologies, and provides technical support to food manufacturers, processors, and entrepreneurs. He has also provided expert witness and consulting services involving food processing operations, equipment performance, sanitation practices, facility design, product contamination, packaging failures, and process-related disputes.

His background includes industry and consulting experience involving large-scale food manufacturing operations, capital equipment projects, process engineering, and specification of food processing systems. Earlier in his career, he worked with food manufacturing and engineering firms on projects involving aseptic processing facilities, high-speed filling systems, dehydration technologies, pharmaceutical and food production process design, and energy recovery systems. His work has additionally included development of ready-to-eat and shelf-stable food products, pet food process development, waste reduction initiatives, and continuous improvement programs for food processors.

In addition to his academic and industry work, he has extensive experience developing food engineering extension programs, leading workshops, and conducting applied research involving sanitation, HACCP, food safety, process optimization, clean-in-place systems, and food facility operations. His professional memberships include 3-A Sanitary Standards, Inc., the American Society of Agricultural and Biological Engineers (ASABE), the Institute of Food Technologists (IFT), the Gamma Sigma Delta Agricultural Honor Society, the Tau Beta Pi Engineering Honor Society, and other organizations related to food engineering and sanitary process design. His scholarly contributions include peer-reviewed publications, patents, technical manuals, invited lectures, international training initiatives, and educational programming involving food processing systems, sanitary equipment design, dehydration technologies, and food manufacturing operations.