Bachelor of Science, Food Science and Technology with Nutrition and Health Promotions (Mississippi State University)
Member of the International Food Technologists (IFT)
Certified Quality Auditor (CQA)
Certified Professional in Food Safety (CP-FS)
After graduating college in 2005 he started his career in Quality and Food Safety in the Dairy industry. This almost 20-year career has led to a variety of manufacturing and executive roles in the dairy industry across the country; working for both large and small organizations, touching almost every dairy product known. Most recently making a shift to the vegetable and bakery industry. He also has his own private food safety and nutrition consulting company. Serving so many years in the manufacturing industry, I have learned that this is not where my heart lays. Teaching and educating individuals on all aspects of food and nutrition is my passion.
His professional organizations include being a member of the International Food Technologists (IFT), a Certified Quality Auditor (CQA) through the American Society for Quality, a Certified Professional in Food Safety (CP-FS) through the National Environmental Health Association, an Advanced Practitioner for Safe Quality Foods (SQF), the most recognized food safety manufacturing auditing body in the US and Australia, and a Preventative Controls Qualified Individual for Human Foods for compliance with all food manufacturing with the FDA. Other certifications include being Good Manufacturing (GMP) certified.
His industry, expert, and volunteer activities include being named the best milk taster in the US in 2004 from the USDA. In 2005 he received the “Best Buttermilk” Award for the entire state of Tennessee, given by the governor. Along with this, he serves and has served as the head milk sensory judge for the regional and national Collegiate Dairy Products Evaluation contest since 2012 and he has served as the head yogurt sensory judge for the same collegiate contests since 2017. Since 2017 he sits on the Mississippi State University Food Science Advisory Board developing new curriculum for upcoming students in food science, nutrition and health promotions. Since 2012 he has served as expert sensory judge and trainer for the World Dairy Expo in fluid dairy, cheese and ice cream. He enjoys speaking regularly at Cornell and Mississippi State Universities on food science topics effecting the food industry today.
His personal activities include cooking, cardiovascular workouts and weight lifting, competing in Kansas City Barbeque Society (KCBS) events, and restoring vintage vehicles.
Educate all individuals in the core of food science and nutrition.
Train and coach all individuals in order to give them the tools for success to create safe, satisfying, and nutritional meals for themselves and their families.
Be able to give individuals the tools for success in understanding flavor combinations that will work with potential food intolerances, allergies, and sensitivities.