William E. Swartz
West Windsor, NJ 08550-2922
Specializing in commercial development; project evaluation and control; food ingredients marketing; regulatory affairs, and clearances at FDA and USDA; food process improvement techniques; sales organization evaluation and development; phosphate chemistry; training in marketing, sales, and technology; food safety and HACCP.
B.S. Chemical Engineering, Bucknell University, 1954
B.S. Industrial Management, Carnegie Mellon University, 1957
American Institute of Chemical Engineers, American Chemical Society, Commercial Development Association, American Marketing Association, Institute of Food Technologies, Chicago Drug and Chemical Association.
1954-56, PPG Corp., Process Development Engineer; 1956-59, Private business; 1959-68, Hagan Chemicals & Controls/Calgon Corp., Development Engineer, Manager, Food Products Division; 1968-76, Merck & Co., (Merger), Nutritional and Medicinal Products Department Merck Chemical Division, Market Manager, Field Sales Manager; 1976-87, Stauffer Chemical Co., (Acquired), Product Manager, Industry Manager, Marketing Manager, Director of Marketing for Food Phosphates; 1987-95, Rhone-Poulenc Inc., (Acquired) Director of Marketing for Food Phosphates, Director of Technology, Food Ingredients Division (Worldwide Management Team).
Publications & Patents:
22 patents covering food processing, food products, control equipment, food safety.
Team approaches to commercial development; marketing and licensing of use of process patents in customer products and processes; specialty chemical marketing and market evaluation; food ingredients applications; regulatory affairs and clearances at FDA and USDA; process improvement techniques; sales organization evaluation and development of sales personnel; food industry (meat, poultry, seafood, baking, prepared foods, frozen foods); evaluation of market potentials for new products and concepts; unique method of project
evaluation and control, focused approaches for improved management of marketing, sales, and technology; phosphate chemistry and process development; training and presentations in marketing, sales, and technology areas; food safety assessment and HACCP approach to reducing risks; presentation techniques.