Food Protein R&D Center
Texas A&M University

INSTRUCTORS

Dr. Helbert Almeida, Principal Scientist, Kellogg's Snacks Reasearch & Technology

Mr. Brian Anderson, Director, Innovation & Technical Services, Bunge North America

Mr. Muhammad Asif, Graduate Research Assistant, Food Protein R&D Center / Cereal Quality Lab, Texas A&M University

Mr. Tom Barber, Regional Director-Americas, Bühler Aeroglide

Dr. Tony Bello, Principal Scientist, Kellogg's Research, Quality & Technology

Mr. John Concannon, Product Manager, C. Cretors and Company

Mr. Brian Cooke, Technical Support Specialist, The Dallas Group of America, Inc.

Mr. Frank Durazo, Worldwide Sales & Service, Maddox Metal Works, Inc.

Mr. Mike Fleckenstein, Technical Manager, Textured Protein, ADM Company

Mr. Douglas E. Hanify, Director of Technology, Spray Dynamics LTD.

Mr. Gerry Hertzel, Research Coordinator & Technical Service, Wenger Manufacturing Co.

Mr. Dan Lampert, Technical Service, Cargill Incorporated

Mr. Chris Mack, Research Associate, Extrustion Technolgoy Program, Food Protein R&D Center, Texas A&M University

Mr. Steve McAfee, Snack Food Division Manager, Maddox Metal Works, Inc.

Ms. Cassandra McDonough, Assistant Research Scientist, Cereal Quality Laboratory, Soil & Crop Sciences Dept., Texas A&M University

Mr. Christopher T. Melchert, Director of Regulatory and Technical Affairs, Snack Food Association

Mr. Steve Mires, Sales and Service, Maddox Metal Works, Inc.

Mr. Brian Plattner, Technical Center Manager, Wenger Manufacturing Co.

Dr. Mian N. Riaz, Head, Extrusion Technology Program, Food Protein R&D Center, Texas A&M University

Dr. Lloyd W. Rooney, Professor, Cereal Quality Laboratory, Soil & Crop Sciences Dept. Texas A&M University

Mr. Jon Seighman, Manager, Seasoning Development, Givaudan-Roure Flavors

Mr. Toby Steward, Regional Sales Manager, TNA North America

Mr. Bradley S. Strahm, Consultant, The XIM Group, LLC