OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

159

Dr. Blumenthal has served as invited Lecturer and Adjunct Professor, in both Food Chemistry and Food Science, at Rutgers University, and was previously appointed by the State of NJ Commission on Science and Technology to be a Peer Reviewer for the Center for Advanced Food Technology, judging its R&D programs. Dr. Blumenthal has also served as a member of a number of graduate committees on behalf of Ph.D. candidates at Rutgers University, and has mentored a number of candidates to achieve their Ph.D., and offered internships, doctoral, and postdoctoral research training positions at the Libra Technical Center for many years. Professional Career: Thomas J. Lipton, Inc., Englewood Cliffs, NJ, 12/62-10/64. Research Technician, Protein Research. Product and process development: Advanced feasibility of continuous vegetable protein fiber spinning process at lab scale; helped produce the first pilot plant batches of a variety of seed protein isolates of high purity. Analytical research: Seed protein isolation and characterization by chemical and physical techniques. Analysis of animal protein hydrolyzate to identify a desirable low-volatility, flavorful moiety. Hands-on optimization of continuous electrophoresis of complex biochemicals. Was part of an advanced research team that pioneered many methods and processes that have become integral parts of food production today, including instant soups and meat analogues. First learned scientific / engineering computer programming (Fortran); and funds tracking (Cobol) (1962) on GE timeshare mainframe.. Free-Lance Literature Researcher and Scientific Writer, N.Y 11/64-5/65. Contract scientific writer and bibliographer while attending City University of New York to study history, literature, and mathematics. Topics of professional reports were inks and dyes, foods, plastics, analytical microscopy, and history of science. DCA Food Industries, Inc., New York, NY, 5/65-9/66. Food Technologist / Research Assistant. Process and product development: Project technician in microwave processing to fry and irradiate doughnuts simultaneously. Experimental designs produced stable glazes and coatings of defined character for baked goods. Analytical services: Analysis of gums / polysaccharides by two-dimensional TLC for deformulation. Studied factors leading to rheological control of mixing problems. QC lab chemist. Used mechanical skills in designing and modifying lab and pilot plant equipment. Participated in development of processes which were patented to give DCA a unique leadership position in low pressure extrusion technology (continued programming on Sperry Univac mainframe computer). Adelphi University, Garden City, NY, 9/60-6/62 and 9/67-6/69. Chemistry Department, Dr. Frederick A. Bettelheim, Research Advisor. B.A. Chemistry Research: (1) Isolation of Chondroitin Sulfates from Pig Embryo Skins and Umbilical Cords; Spectrophotometric Tracking of Deliberate Denaturation of Hyaluronidase (involved in arthritis control); (2) Developed simple, inexpensive apparatus and methodology for characterizing human saliva's viscosity, specific gravity, and surface tension in 5 minutes, using only 2 mL of fresh fluid; (non-invasive diagnostic technique) for Cystic Fibrosis project. Received ACS Professional Certification. Declined offer of full-tuition scholarship to attend biochemistry graduate school, in order to pursue Food Science graduate studies, because of an intense interest in agricultural commodities as raw materials, the complexities of “engineering” processed foods for eventual manned space travel, and a commitment to fostering the public health through availability of “synthesized” food rather than medicine. Continued Programming in BASIC on Wang Desktop computer.

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11/09/2016