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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.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > starting food company

Food Engineering/Manufacturing - starting food company

Expert: J. Peter Clark - 10/25/2006

Question
would you please help me to find information about starting a food factory
starting with plans
Machines
al processing
prepare
packaging
processing
marketing

Answer
It is difficult to answer this question without some specifics, such as what foods are to be manufactured, where and how much. Nonetheless, there are references with general information on the subject, including a new book, Food Engineering, edited by G. Barbosa-Canovas and published by UNESCO. I wrote chapters on food plant design and food process design. So, first one must decide on the food to be made and then find or develop a process. Often that is done on a small scale in a kitchen or laboratory. One also needs to determine the size of the market and how the product is to be distributed and sold. This can be done by observing what goes on in the market now - what foods are popular, how they are sold, what seems to be missing. Packaging is determined by the desired size and by the protective needs of the food. The specific process depends on the raw materials available, the final product, and the required conversion and protection. Often, equipment companies are willing and able to help get food factories started so they can sell equipment. One still needs to know and be able to describe what you are trying to do.

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