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Dr. Blumenthal has served as invited Lecturer and Adjunct Professor, in both Food Chemistry and
Food Science, at Rutgers University, and was previously appointed by the State of NJ
Commission on Science and Technology to be a Peer Reviewer for the Center for Advanced
Food Technology, judging its R&D programs. Dr. Blumenthal has also served as a member of a
number of graduate committees on behalf of Ph.D. candidates at Rutgers University, and has
mentored a number of candidates to achieve their Ph.D., and offered internships, doctoral, and
postdoctoral research training positions at the Libra Technical Center for many years.
Professional Career:
Thomas
J.
Lipton,
Inc., Englewood Cliffs, NJ, 12/62-10/64. Research Technician, Protein
Research. Product and process development: Advanced feasibility of continuous vegetable
protein fiber spinning process at lab scale; helped produce the first pilot plant batches of a variety
of seed protein isolates of high purity. Analytical research: Seed protein isolation and
characterization by chemical and physical techniques. Analysis of animal protein hydrolyzate to
identify a desirable low-volatility, flavorful moiety. Hands-on optimization of continuous
electrophoresis of complex biochemicals. Was part of an advanced research team that pioneered
many methods and processes that have become integral parts of food production today,
including instant soups and meat analogues. First learned scientific / engineering computer
programming (Fortran); and funds tracking (Cobol) (1962) on GE timeshare mainframe..
Free-Lance
Literature Researcher
and
Scientific Writer,
N.Y 11/64-5/65. Contract scientific
writer and bibliographer while attending City University of New York to study history, literature,
and mathematics. Topics of professional reports were inks and dyes, foods, plastics, analytical
microscopy, and history of science.
DCA Food
Industries,
Inc.,
New York, NY, 5/65-9/66. Food Technologist / Research Assistant.
Process and product development: Project technician in microwave processing to fry and
irradiate doughnuts simultaneously. Experimental designs produced stable glazes and coatings
of defined character for baked goods. Analytical services: Analysis of gums / polysaccharides by
two-dimensional TLC for deformulation. Studied factors leading to rheological control of mixing
problems. QC lab chemist. Used mechanical skills in designing and modifying lab and pilot plant
equipment. Participated in development of processes which were patented to give DCA a unique
leadership position in low pressure extrusion technology (continued programming on Sperry
Univac mainframe computer).
Adelphi
University,
Garden City, NY, 9/60-6/62 and 9/67-6/69. Chemistry Department, Dr.
Frederick A. Bettelheim, Research Advisor. B.A. Chemistry Research: (1) Isolation of
Chondroitin Sulfates from Pig Embryo Skins and Umbilical Cords; Spectrophotometric Tracking
of Deliberate Denaturation of Hyaluronidase (involved in arthritis control); (2) Developed simple,
inexpensive apparatus and methodology for characterizing human saliva's viscosity, specific
gravity, and surface tension in 5 minutes, using only 2 mL of fresh fluid; (non-invasive diagnostic
technique) for Cystic Fibrosis project. Received ACS Professional Certification. Declined offer of
full-tuition scholarship to attend biochemistry graduate school, in order to pursue Food Science
graduate studies, because of an intense interest in agricultural commodities as raw materials, the
complexities of “engineering” processed foods for eventual manned space travel, and a
commitment to fostering the public health through availability of “synthesized” food rather than
medicine. Continued Programming in BASIC on Wang Desktop computer.
AOAC OMB Teleconference Materials
159
11/09/2016