Dr. Fred Eisenberg, Technical Director of Eisenberg Research, has over 20 years of experience in Process Research and Development in the food, pharmaceutical and chemical industries.  He has extensive, hands-on experience in laboratory, pilot plant and commercial scale processes as well as a proven ability to adapt to diverse technologies, and translate advanced technology into practical business solutions.  Dr. Eisenberg is the author or co-author of 15 publications and patents in process R&D.

Dr. Eisenberg has been involved in process research and development in the food industry for the past 10 years. Specific R&D projects include:

• Development of simulation models of dough flow in dough reduction rolls (sheeting/ calendering) and extrusion.
• Development of dough flow control algorithms based on simulation models to achieve 10% reduction in raw material cost
• Implementation of feed-forward, model referenced dough temperature control
• Research in extrusion, die flow, mixing, and continuous mixing
• Recommend process, equipment and operating improvements to reduce losses in marshmallow production
• Recommend process equipment and operating improvements to improve product uniformity in pretzel production
• Optimization of dough calendering rolls design to minimize roll distortion during processing
• Development of novel rheological measurement techniques
• Mapping of temperature, flow and moisture profiles in a jelly-bean drying oven and identified sources of non-uniform drying rates.