Michael M. Blumenthal

B.A. Chem.(ACS Cert.) Adelphi University, 1969
M.S. Food Sci.(Flavor Chem.) Rutgers University, 1972
M.Phil. Food Sci.(Spectroscopy) Rutgers University, 1973
Ph.D. Food Sci.(Fats & Oils) Rutgers University, 1974
Graduate Minor in Packaging, Rutgers University, 1974

American Chemical Society,

American Association of Cereal Chemists,

AOAC – International, American Oil Chemists’ Society,

Institute of Food Technologists,

Society of Sigma Xi.

T.J. Lipton (Div. of Unilever), Englewood Cliffs, NJ 1962-1964; Best Foods (Div. of CPC Int’l), Union, NJ 1974-1975; DCA Food Industries (Div. of Lyons/United Breweries), 1976-1979; Adjunct Prof. Food Science Dept. and Continuing Education, Rutgers Univ., New Brunswick, NJ 1988-present; Independent Consulting Practice since 1979.

Principal in a versatile, computerized, major instrumentation and wet chemistry laboratory which primarily develops and markets products for chemical measurement. In-house library, proprietary databases, on-line search service and ability to fill/package liquids and solids in short runs in smaller poly bags and jars

Over 100 Food Chemistry and professional publications and three U.S. patents on quick testing systems for chemically degrading systems. Recognized international expert in frying science and technology.

Analysis, Formulation, Process Improvements, Quality Control Methods Development, Process Documentation, Accelerated Shelf-Life and Stability Testing, International On-Site Problem- Solving/Resolution, Research Project Management, Experimental Planning, Design, and Analysis. Expert Witness.

Analysis of Fats, Oils, Lipids, and Oleochemicals, Flavors, Beverages, and Packaged Foods Stability.