EMPLOYMENT:
1999-Present Weider Nutrition International, Salt Lake City, UT
DIRECTOR - NEW PRODUCT INNOVATION
September 1999 Director R&D-Foods. Staff of 18 professionals scientists and engineers with budget of $4.2MM. Promoted to current position July 2000. Responsible for discovering and commercializing new emerging ingredient, product and process developments. Restarted new product 'engine.' Technologies for delivering functional active compounds in food delivery systems. responsible for 60 new food products in first 9 months. Fiscal '01 new products of $20MM. Seven patent applications. Chair New Product Innovation meetings for senior executives and marketing. Brokered a co-branding/co-marketing alliance with a $20 B partner with access to more than $20 MM in shared marketing dollars. Partner sole sponsor of American Heart Walks. Developed first Soy based powder drink offering full 25 grams protein per serving and rated best tasting in marketplace two consecutive years.
Developed first stabilized Glucosamine-Chondroitin deliver form in a food bar. Patent application on stability. Commercializing first unique mass market immune support product. Patent application on new protein complexing emulsifier for improved texture and shelf life in a zero sugar protein bar. Reformulated entire line of sports powders for improved flavor profiles and consumer acceptance. Deliver six to ten new, efficacious, product concepts per month. Received numerous letters of commendation and Performance Review rating of "Excellent". Formed numerous strategic partnerships with cutting edge research and supplier organizations. Cost Improvement ideas estimated to be more than $3 MM. Commercial applications for emerging encapsulation technologies for product improvements, stabilization of actives and masking objectionable flavors.
Several unique approaches for flavor development incorporating masking agents, mouth feel enhancers and improved flavor profiles for challenging new products. Patent application on soluble creatine. Developed several extrusion and co-extrusion technologies for new product concepts. Review research and claims for new active compounds. Developed first fully baked high protein nutrition bars and cookies. New aseptic beverage products. New emulsification technologies. Developed Select Supplier Program in conjunction with Strategic Sourcing and Quality Assurance. Proposed first Product Standards Department. Initiated and set new company/industry standard for Research Investment Tax Credits realizing $ 4+ MM to bottom line in 2 years. Strong strategic, visionary and marketing related skills. Numerous new business development, partnerships and alliances.
1992-Present: TechnoVation Network, Ann Arbor, MI
CONSULTANT - TECHNOLOGY & BUSINESS DEVELOPMENT
TechnoVation Network, founded in 1992 is a consulting firm specializing in the identification and application of new ingredient, equipment and process technologies in the food industry. Focus is on the identification of new markets for developers of new technologies, and applications of these technologies for a broad range of food manufacturers. A wide experience base and proven track record in major clinical, pharmaceutical and food companies provides the expertise for TechnoVation Network. Other contract researchers and engineers are called on as needed for project completion.
Holds several patents, has a number of published articles and is a Speaker on New Technologies and Managing Future Change. Written a series of articles on new advanced food technologies and automation as a competitive advantage. Developed a written and lecture series entitled "Step Into The Future" addressing new paradigms for transitional New Workers moving from a manufacturing to information based economy.
Served as an expert witness for a number of local, state and federal hearings on behalf of the food industry. Conducted the technology and business due diligence for an investment company in making a major advanced process equipment company acquisition. Served as Business Development person for a startup biotechnology company. Developed product applications, conducted food company investigations, introductions to a wide variety of food manufacturers and responsible for a new patent (number 5,766,636). Helped launch "Baking Management", a trade magazine, and served as Editor. Conducts Technology Assessment Day(s) for both users and developers of new technologies, and aids in new market development.
1990-1992: Domino's Pizza, Inc., World Headquarters, Ann Arbor, MI
DIVISIONAL VICE PRESIDENT: Consumer & Product Research
Merged all technical functions, market research and mystery customer program under one department. Conducted Consumer Quality Focus Groups. Total product redesign and launch to reverse loss of market share. Conducted product orientation seminar for Grey Advertising agency executives. Patented new equipment and ingredient technologies. Developed Commissary Consolidation and Automation Plan. Instituted Vendor Total Quality Systems. Developed new "feast" line extensions and new menu items. Directed staff of 103 and budget of $7MM.
1988-1990: Campbell Soup Company, Corporate Offices, Camden, NJ
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DIRECTOR: Baking and Cereals Science & Biscuit Product Development
- International
Supported baking research and technology development/exchange for Campbell baking businesses worldwide. Provided biscuit product development and technology exchange amongst Pepperidge Farm, Campbell European Biscuits, Campbell Japan/Hong Kong and Arnott's of Australia. Established and managed a Campbell Worldwide Microwave Research Consortium. Responsible for Campbell International Biscuit Technology Conferences. Identified, investigated and implemented new baking technologies worldwide. Worldwide Consortium on Tropical Oils Replacement issues.
1986-1988: American Institute of Baking, Manhattan, KS
DIRECTOR: Technology Development
Responsible for Experimental Bakery and development of new technology programs. Conducted internally funded applied research as well as private client sponsored studies. Total income generated in 1988 was $290,000 versus a budget of $190,000. Coordinated the industry sponsored Flour Quality Evaluation Program to provide performance assessment of new wheat varieties. Conducted research studies, plant surveys and expert testimony on behalf of the baking industry related to proposed state and federal oven stack emissions regulations. Staff lecturer for AIB training courses. Identification and investigation of new technologies and commercial automation applications. Developed and ran two advanced technology seminars on Bakery Automation and Sensors/Control Systems. Seminars significantly exceeded budgeted attendance and income. Editor AIB Technical Bulletin. Developed unique rodent food bar for NASA space flight experiments.
1977-1986: Pepperidge Farm, Inc., Corporate Offices, Norwalk, CT
MANAGER: Technical Services
Established and staffed departments for technical support/training, microbiology, sanitation programs, analytical laboratory, and new technology investigation. Coordinated basic and applied research amongst Pepperidge Farm, Campbell Institute for Research and Technology, and the American Institute of Baking. Established and directed efforts of several corporate technology development task forces. Implemented programs to reduce losses, improve efficiencies, increase productivity through automation and cost/quality improvements. Instrumental in identifying and implementing the new technologies in Pepperidge's state-of-the art highly automated Lakeland, Florida bakery.
Part of a two-member New Venture Team responsible for developing a Pepperidge Farm Beverage Business Unit, including product and process development, and identification of co-packer, which led to an acquisition. Participated in marketing and strategic planning. Developed a new technology juice process offering product superiority over competition. Test market commanded exceptionally high trial and repeat, redefined the premium end, grew the category and displaced the top two premium leaders.
Received President's Merit Award Nomination (Campbell Soup Company)
1975-1977: Ward Laboratories, Division of Ward Foods, East Orange, NJ
DIRECTOR
Converted Corporate Laboratory to a commercial testing service profit center (30% of clients outside of the food industry). Introduced and developed several unique new technologies in the food industry. Responsible for P&L, administration, staffing, policy, advertising and new method development/laboratory automation. Developed new markets for several instrument manufacturers in exchange for new technology equipment. Coordinated programs leading to USDA and NJ Dairy Certifications. Conducted Technology of Pesticides seminar for Certified Pesticide applicators (NJ and FL). Major contributor in Laser Particle Analysis, and Holography as advertising medium. One patent application. Several publications and presentations, including cover story in Food Engineering magazine.
1970-1975: Carter-Wallace, Inc., Cranbury, NJ
RESEARCH BIOCHEMIST: Dept. of Chemical Pharmacology
Developed new analytical methods for animal pharmacology and toxicology studies. Supervised and conducted active research on physiology and biochemistry of tissues systems. Developed unique automated enzymatic method for measuring production of tissue constituents, offering significant advantages over competitors in pre-screening new drugs for functionality and efficacy. Generated data for defense of aerosol safety to FDA, resulting in protection of market leader position. Appointed as Project Leader for establishing and training staff in newly created Particle Sizing Laboratory. Two patent applications. One patent granted.
1964-1969: York Hospital, York, PA
MEDICAL TECHNICIAN
Trained as Nursing Orderly and advanced to laboratory. Covered Clinical Chemistry, Hematology, Microbiology, Toxicology, and Radioisotopes. Assisted in the morgue. Developed several new instrumentation methods. Supported full college education expenses.
EDUCATION:
B. S. in Chemistry, 1970, Millersville State University, American Chemical Society program
ADDITIONAL PROFESSIONAL COURSE WORK:
1983 to present, various short courses in technology, management and
marketing areas.
Set up several international consortia
Aseptipak 1983, First International Conference
Aseptic Packing Technology (1983)
Motivation (1980)
Decision Making (1979)
Human Dynamics (1978)
Infrared Spectroscopy (1976)
Coulter Advanced Instrumentation (1976)
Toxicology (1975)
Radioisotopes (1975)
Biochemistry (1974)
Statistics (1973)
Enzymes-MIT (1972)
ACTIVITIES AND AWARDS:
Who's Who in Finance and Industry, Marquis; American Chemical Society
American Association of Cereal Chemists; Institute of Food Technologists
Educational Advisory Committee - AIB
Associate Director - Instrument Society of America (Food Industry
Division)
Received a number of top science awards in high school including a
scholarship from PA Medical Society and special award from American
Cancer Society
Received President's Merit Award Nomination (Campbell Soup Company)
PROFESSIONAL INTERESTS:
New Ventures/Business Development
Technical Administration
Commercialization of New Technologies
Technical Management and Human Resources development
Implement interdisciplinary team approaches in interfacing with business
operations, marketing and strategic planning
Advance practical new technologies
Links
Major Achievements
Technologies Pioneered
Technology & Market Assessment
Consulting
