About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.
Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers, Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals. Education: BSChE Notre Dame PhD University of California, Berkeley Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998 Clients: Major food processing and pharamaceutical companies.
|
