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
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.
Text book: Developed a course pack for lectures.
Cooking Classes Demonstrations Conducted an ethnic food seminar and cooking demonstration for Whole Foods Market culinary and marketing professionals, Summer 2007
Conducted a Cooking Class for The Culinary Center, Whole Foods Market, Bowery, New York City, Fall 2008
Institute of Culinary Education (ICE, formerly Peter Kump’s Cooking School, New York) - 1996-2004
Guest instructor: Ethnic foods and how to use spices; Commercialization of recipes –concepts, product development, production and distribution.
New York Continuing Education Program, New York University, NY - 1997-2000 Instructor: The Art and Science of Spice Formulations
French Culinary Institute, New York City, NY - 1998-2002 Guest instructor: Use of Spices and Seasonings in Indian, Thai and Mexican Recipes; Southeast Asian cooking –Thai and Malaysian
New York Women’s Culinary Alliance - 1998-present Lecture and Demo : Malaysian Cuisine, Indian cuisine
Mamaroneck High School Continuing Education, Mamaroneck, NY - 1986 Instructor: Spices in Ethnic Cuisines
Vanto Academy College, Teacher, Malaysia - 1971 - 1972 Instructor: math, chemistry, biology and physics at high school level.
Four Steps to Create Authentic Ethnic Foods, Food Product Design (FPD), Special Edition, September 1998 www.FoodProductDesign.com
IFT Scientific lecturer for Institute of Food Technologists (IFT), from 1997-1999: gave presentations for regional sections of IFT: New York, New Jersey, Connecticut, Memphis, Buffalo, Idaho, Chicago, Central New Jersey, Western New York on Emerging Flavors of the Global Village.
Presented for various other Professional organizations, Universities and Culinary Institutions:
Asian Food in America-from Traditional to Fusion, for All Asia Food Expo, NYC, October 2004
Presented and demonstrated Indian Vegetarian cooking, for Executive chefs, Univ of MA, Amherst, May 2004
Co-chaired IFT Symposium on Traditional Asian and Hispanic Condiments, Sauces and Seasonings. Also presented Southeast Asian Condiments, Sauces and Seasonings, July 13, 2004, Las Vegas, NV
Presented and demonstrated Indian Spicing to Create Flavorful Meals for 10th Annual Chef Culinary Conference, University of Massachusetts, June 16, 2004, Amherst, MA
Presented Cuisine from China for New York IFT (Institute for Food Technologists) and Central New Jersey IFT section, October 2003, New Jersey
Co-chaired IUFoST (World Congress of Food Science & Technology) symposium on Food Flavors: Ethnic and International Taste Preferences, July 17, 2003, Chicago. Presented Southeast Asian Flavors.
Chaired and organized IFT symposium, June 15-19, 2002 in Anaheim, on Traditional Beverages from Latin America, Asia and the Caribbean and their marketability to the U.S. consumers. Presented Traditional Beverages from Southeast Asia and South Asia.
Presented Spices as Healing Tools for Research Chef Association, New Orleans, March 21-24’2002
Chaired, organized and presented symposium for National IFT, on Traditional Grains and Starch based ingredients of Asia and Latin America, New Orleans, June 2001
Presented Trend for Hispanic and Asian Flavors for Nutritionists, Dietitians and other Healthcare professionals at Connecticut Dietetic Association, Stamford, CT, May 2001
Co-chaired New York IFT and New Jersey IFT mini-conference on Trends and Lifestyles, October 2000, Fairfield, New Jersey. Presented Ethnic Infusion.
Organized, and chaired symposium at the National IFT 2000, Dallas, TX on Spices as Traditional or Complementary Medicine. Presented Spices as Traditional or Complementary Medicine in India
Presented How to Commercialize a Recipe, at the IACP (International Association of Culinary Professionals) conference April 2000, Rhode Island, N.Y.
Presented Spices in History, Food and Society conference, New York University, June 2000
Presented on Spices and Flavor Trends, May 2000 for the Chemical Society and Flavorists, New Jersey
Presented on Trends and Latin American Flavors in North America and the World at Monterrey University, October 1999, Queretaro campus, Mexico.
Presented on Trends for Asian Flavors in North America for IFT in Malaysia, July, 1999
Organized symposium on Flavors of Asia, Latin America and the Middle East, IFT Chicago, June 1999. Presented Flavors of Southeast Asia and South Asia
Presented How to Market Products to Asia, IFT Chicago, June 1999
Presented Malaysian Flavors and Foods, May 1999, New York Women’s Culinary Alliance, New York city
Presented How to Create Asian and Hispanic Flavors with Home Meal Replacement, National Grocers’ Assoc January 26, 1999, San Francisco.
Presented Emerging Flavors of the Global Village at New York Dietetic Association, February 27,1998, New York City
Presented Emerging Flavors of the Global Village at New York Dietetics Association, April 10, 1999, Rochester, N.Y.
Presented Emerging Vegetables-Asian and Hispanic, Cornell University Extension Program, February 9 1999, Rochester, NY.
Presented Emerging Flavors of the Global Village, Food Processing Magazine Conference, February, 1997 Boca Raton, FL
Presented Emerging Flavors of the Global Village, Food & Society Conference, March 1997 Madison, IL
Presented Emerging Flavors for the Military, R&DA Military Conference, September 1997 Boston, MA
Presented Emerging Flavors of the Global Village, Food & Culture Conference, New York University, 1997 and 1998
Presented Emerging Flavors of the Global Village, Nutrition Minority Professionals, November 1997, New York City
Presented Emerging Flavors of the Global Village, Eastern Regional IFT conference, New Jersey, Sept, 1996
Presented Spices & Seasonings, New York IFT seminar, April, 1996, New Jersey
Institute of Food Technologists (IFT)
International Association of Culinary Professionals (IACP)
New York Women’s’ Culinary Alliance (NYWCA)
Association for the Study of Food in Society (ASFS)
Food and Nutrition Council of American Health Foundation (FNC)
Research Chefs’ Association (RCA)
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.