Alan offers over 40 years of experience (including international experience) in process engineering. His long, successful career in food ingredients, flavors, fermentation and specialty chemicals has included work in research and development, process engineering, scale-up, manufacturing support, production supervision, and management of people and projects. He has worked for industry leaders such as Firmenich, Givaudan, Tastemaker, Hercules and Stauffer Chemical Company, where he has held positions ranging from Production Engineer to Process Science Director. Alan offers hands-on experience in numerous engineering unit operations, including process chemistry, fermentation and enzymatic transformations, and a range of separation processes. He also brings to the table expertise in equipment selection, design and sizing, process simulation, P&ID development, safety assessment, document package preparation, and process economics.

 

Alan holds BS, MChE and PhD degrees in chemical engineering from Cornell University, the University of Delaware, and the University of Cincinnati, respectively, and he is a licensed Professional Engineer. Alan has also been an adjunct instructor in the Department of Biomedical, Chemical and Environmental Engineering at the University of Cincinnati, where he taught courses in industrial chemical processes and applied separations. He is inventor or co-inventor on four patents, as well as the author of several peer-reviewed scientific papers, trade journal articles and a book chapter. Alan has edited a book entitled Bioprocess Production of Flavor, Fragrance and Color Ingredients (buy it here), and he is currently preparing a second book on applied separation processes.

 

Click here to connect with Alan on LinkedIn.