EDUCATION

Ph.D. program, University of Maryland, Food Science and Nutrition.

M.S. Food Science, University of Reading, England.

B.S. Microbiology, Minor Chemistry, University of Bombay, India.

High School education in Malaysia

WORK EXPERIENCE

Teaching

New York University, Department of Nutrition, Food Studies and Public Health: Adjunct Professor in Food Science & Technology - Fall 1995- Fall 2002

Developed Food Science and Technology course curriculum for lecture and a product development laboratory for nutrition, food studies and culinary majors.

 

Food Science and Technology course description: How to read a food label; food regulations; organic foods-definition and labeling; food additives; functional starches, sugar substitutes, functional proteins, functional fats and oils, fat replacers; biotechnology; functional foods/nutraceuticals, dietary supplements; flavors-natural, artificial, N&A; spices and seasonings, oleoresins, essential oils, and other flavorings; flavor enhancers-MSG, HPP, yeast autolysates and hydrolysates; food safety and preservation-food handling, sanitation, HACCP, packaging-modified atmosphere packaging (MAP), food processing, food irradiation, antioxidants and anti-microbials; Kosher and Halal foods, sensory evaluation; hydrocolloids including gums; food production and the environment-pesticides and other contaminants, sustainable food production.

One Page World Fare article in Food Product Design on following topics: 

Chile Blends, Soybean Blends, Green Blends, Beans, Breads, Vegetables, Teas, Dumplings, Coffees, Mole Blends, Curry Blends, Fruits, Barbeques, Asian Noodles, Frozen Desserts, Soups, Cheese, Pickles, Cooking Oils, Gourds and Squash, Root Vegetables, Berries, Mushrooms, Sausages, Flatbreads, Pork, Greens, Lamb and Mutton, Pastries, Flowers, Sandwiches, Nuts, Condiments, Stews, Relishes, Exotic Meats, Malaysian Cuisine, Portuguese Cuisine, Moroccan Cuisine, Keralan Cuisine, Paella.

FOOD & NUTRITION DEVELOPMENT

Canadian International Development Agency (CIDA), Belize, Central America - 1974 - 1976
My goal with the CIDA project in Belize was to develop food products such as sauces, preserves and bakery products; to improve community health and nutrition; and to develop sanitation program for the food processing plant. My CIDA goals were achieved by:

Developing community based production facilities to increase the availability of domestically produced foods;

Increasing community knowledge of foods and nutrition through the publication of nutrition newsletter;

Developing a technical training program for Belizeans in nutrition and food science;

Creating food labeling regulations in accordance with other Caribbean nations;

Implementing distribution channels and storage facilities of incoming raw materials used for processing; and

Developing and implementing sanitation and quality control programs for the food production plant.

Achieving CIDA goals required close collaboration with various government agencies and NGO’s including: Belize Departments of Social Services, Agriculture and Health, University of the West Indies, Caribbean Development Bank and various non profit groups. I supervised 50 employees in food production including jams, jellies, relishes, sauces, cakes and cookies for local consumption.

I also conducted a feasibility study on cohune oil- its processing, chemical and nutritional content and its use as a cooking oil in Central America.

Food and Water Development Project, India - 1976 - 1977
Project involved educating women in rural communities regarding water and food issues, sanitation, and family nutrition. Set up a microbiological and chemical testing program for a rural water development project. Provided technical service to local food production issues.

Non Profit Agencies, Washington D.C - 1977-1978
Food, nutrition and water quality technical support and counseling with non profit agencies in the US involved with programs in Puerto Rico, India and Malaysia. Coordinated with U.S. Agency for International Development, Women in Development, on policy development, nutrition and technical education of women in Lesser Developed Countries.
                        
Bread for the World, Washington D.C. - Summer 1978
Gathered information, conducted analyses, and developed reports regarding U.S. government and international food and nutrition programs. Wrote a paper on Food and Hunger in the U.S. Engaged in lobbying efforts.

Food Research Association, Leatherhead, Surrey, England
Summer 1973

FOOD COMPANIES AND CONSULTING

President, Horizons Consulting LLC, New Rochelle, New York - 1996-2006
Food and Beverage Consultant: Specialized in culinary concepts, product development and application work including sauces, dressings and seasonings in ethnic and global cuisines and products for food and beverage manufacturers, spice companies, and food service establishments and start-up companies; trained food, culinary, marketing, nutrition and health professionals through seminars and workshops on ethnic foods and spices.

Nestle Foods Corporation, FIDCO Division, New Milford, Connecticut - 1991-1996
Senior Food Technologist: Responsible for the development and duplication of ethnic seasonings and savory flavors. Position required regular client presentations of concepts and prototype products.

Fritzsche Dodge & Olcott (subsidiary of BASF), now Givaudan Roure, New Jersey - 1984 - 1986   
Group Leader: Developed concepts and seasonings for application in foods and beverages, and, conducted sensory and stability tests. Interacted heavily with flavorists, marketing, sales, and customers on new concepts and development of prototypes. Management responsibilities included supervision of food technologists and technicians.

Food Science Associates, Dobbs Ferry, New York - 1983 - 1984 and 1986-1991

Food Technologist: Responsible for teaching sanitation to plant/production employees, developed new products, and involved in technical problem solving. Duties included: project review with clients, proposal writing, technical development (product development), process development, sensory testing, shelf life testing, package development), product start-up, production, market testing of products.

ITT Continental Baking, Inc, Rye, New York - 1980 - 1983
Food Technologist: Conducted new product development and nutritional research of baked products [breads, cakes, icings], thermally processed food systems [pasta-sauce combination, salad dressings] and oil and fat systems [creamed fillings, bulk shortening system for bakeries]. Projects were specifically directed toward the development of nutritional products such as high fiber, reduced calorie and low sodium breads and cakes.