![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Expertise Areas:
Carbohydrate Chemistry – Studied under Dr. R. L. Whistler (Purdue) for six years.
Hydrocolloid Technology - During 30 years working for Kelco Co., expertise was gained in hydrocolloid technology relating to all types of food products, as well as many types of pharmaceutical and cosmetic products which utilize hydrocolloids. During those industrial years, hundreds of seminars were presented throughout the USA, as well as Canada, Mexico, Brazil and the UK.
Gel Technology (especially with alginates and gellan gum)
Emulsion Technology (especially in salad dressings)