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Summary
This expert has over 25 years of executive operations and sales management experience working with organizations ranging from global multi-national corporations to private emerging & startup companies. He is currently a consultant focused on Technology Development, Operations, Engineering, and Performance Services and Improvement. He also has involvement with a start-up food ingredients company.
This expert has worked for the past ten years developing & commercializing technology and intellectual property in the dairy and fermented foods sectors, as well as, providing business, process engineering and process improvement solutions to his consulting customers. He is named as co-inventor on a dairy based fermented products patent, inventor on an oil extraction patent and has two pending patents focused on the renewable energy, dairy, and food industries.
Highlights
- Process Design & Automation
- Operational Cost Savings
- Process Improvement
- SQF Quality Program
- New Product Commercialization
- Capital Planning
- M&R Program Implementation
- Process Optimization
- Dairy Intellectual Property
Relevant Accomplishments
- Managed SQF implementation for a small food ingredient company. Worked with the director of quality and plant management to develop and implement a SQF program in less than 9 months.
- Implemented a process improvement program focused on defining SOPs, controlling KPIs, and developing and managing metrics that resulted in a 10% yield loss improvement and increased pounds per man hour by 20%.
- Led initiative to reduce operating costs focusing on labor, maintenance and repair, utilities, forecasting and production scheduling resulting in a 14% reduction in variable costs.
- Commercialized fermented food ingredient process engaging with R&D and management groups to scale-up bench top processes including proof of concept plant proving soundness of process and automation design, plant operation and product yield. Provided product costing, capital plan and project timeline for ROI and EBITDA analysis.
- Re-engineered food processing systems including raw ingredient receiving, batching, thermal processing and drying resulting in a 37% increase in capacity.
- Engineered and executed project focused on moving raw processing of ingredients in house. Project included building layout, cold room processing, refrigerated and freezer storage, raw material grinding, enzymatic cooking, steam utilities and refrigeration. Process capacity as built out performed design by 18% and the project came in under budget by 11%.
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