Food and Beverage Expert Witnesses in Pennsylvania

This expert's experience focuses on process design to achieve maximum efficiency and optimum food product quality. He has served as an expert in a variety of situations dealing primarily with process and equipment design. Several of the cases have involved patent litigation, including detailed review of documents, development of expert reports, appearance at depositions and testimony before juries. He graduated with a BS and MS from The Ohio State University, and a PhD from Michigan State University. His educational background emphasized the application of engineering principles and concepts to the processing of foods. This expert has held teaching positions at multiple large universities such as Michigan State University, University of Missouri, and Rutgers. He has served on multiple boards for food processing professionals, as well as been the director of multiple centers devoted to the study of food process engineering. Additionally he has published multiple textbooks and encylcopedias on food engineering and food process engineering. HE has been awarded with lifetime achivement awards as well as research awards for his work in food process engineering. He currently is a professor of food engineering at a major university, and is He is involved in teaching and research in the area of food engineering, with a focus on sustainability of the food system, and specifically on improvement in process efficiencies while enhancing product quality.

This food service professional has a tremendous degree of expertise in multi-unit operations, cafe design and unit flow, having worked in establishments ranging from large multi-unit food operations to small boutique restaurants and beachside bars. For several years he served as the general manager of beach bars on Long Island and currently operates a 140 seat sports pub in the New York metro area.

This expert earned his Ph.D in Hospitality and Tourism Management at Purdue University. His research interests focus on the areas technology and foodservice; he has successfully published works in Hospitality Review Journal and Journal of Foodservice Business Research. His teaching experience include food and beverage management and hospitality management.

This expert restaurant consultant has a wealth of experience as a professional chef and restaurant manager with varied experience in both New York City and the Caribbean. For several years, she owned and operated a successful restaurant and bar on St John in the US Virgin Islands and later operated a number of high volume restaurants in New York, including Le Pain Quotidien. She currently works as a freelance consultant and SCORE Mentor

This expert has 37 years of experience in the field of Hospitality and Restaurants. He earned his BS at Rensselaer Polytechnic Institute and his MA in Social Psychology at San Diego State University. He is a member of the New York State Restaurant Association and has written articles for several restaurant and hospitality publications. He currently holds academic appointments as a Faculty Instructor of Culinary Management at a Culinary School in New York, and as an Adjunct Professor of Hospitality Management at a University in New York. He also serves as Partner at a Food Startup, as well as the President of a Hospitality Consulting Group in New York.

This expert has nearly 20 years of experience in the epidemiology and behavioral science field, specializing in foodborne outbreaks, worksite health, workplace behaviors, consumer retail behavior, and, most recently, the impact of COVID-19 on human behavior. She earned a BA in math and psychology from Bradley University, an MS in epidemiology and biostatistics from the University of South Florida, and a PhD in public and community health from the University of Maryland. Formerly, this expert served as an adjunct professor in public health at Montgomery College. She then went on to serve as a program analyst for behavioral and social research programs at the National Institute of Aging and National Cancer Institute, along with serving as a deputy director of strategic and innovative programs at the National Institutes of Health. This expert was also the founder and director of the National Heart, Lung, and Blood Institute at the National Institutes of Health, as well as principal epidemiologist and global vice president of research and corporate services at Sodexo. Currently, she is the CEO of an epidemiology and behavioral science consulting firm in Maryland.

This expert is currently the Founder/Co-Owner of a privately held restaurant development company which employs more than 3000 people in the state of New York. The fast food component includes 21 fast food restaurants and 46 casual dining restaurants. It is one of the largest franchise groups in the casual dining franchise chain and overall the 81st largest restaurants franchise company in the United States.

This highly qualified expert has extensive experience in Food Safety and Nutritional Management Services. He holds certifications including ServSafe Food Safety Instructor/Proctor; Certified Executive Chef; Certified Culinary Educator; Registered Dietician; as well as a New York State License from the Academy of Nutrition and Dietetics. This expert is nationally recognized as a food safety trainer operating certification classes and "Third-party Audits" throughout New York State approved by local Health Departments. Furthermore, he has traveled the United States as well as Canada inspecting food service operations and restaurants, and instructing food safety certification programs. Currently, he is a Professor of Hospitality instructing food-safety classes for various colleges within New York State; and President of a training and consulting company in the Greater New York City Area.