Alan Gabelman, Ph.D., P.E.

aboppb@r.postjobfree.com

Skype: agabelman2

China Address:

*** *** **** ****, ***. 2181

Shanghai 200040

China USA

H: +1-513-***-****

M: +86-159-****-****

US Address:

6548 Meadowbrook Court

West Chester, OH 45069

USA

H: +1-513-****-****

M: +1-513-***-****

Summary

Process scientist, chemical engineer and team leader with over 35 years of industrial

experience (including international experience) in flavors, food ingredients, and

perfumes.

Demonstrated ability to carry out and/or manage all aspects of a research project,

including idea conception, laboratory and pilot scale process development, and scale-

up to manufacturing – all with close interaction with business colleagues and other

stakeholders to ensure that technical development addresses market needs.

Record of success in assessing opportunities for improvement in manufacturing

operations, then developing and executing projects to address these challenges.

Expertise in a range of process equipment and technologies, including mixing

systems, fermentation, filtration, centrifugation, membrane operations,

adsorption/desorption, extraction, distillation, crystallization, drying and flavor delivery.

Industrial Experience

2010 – Present: Process Science Director, Firmenich (Shanghai, China), a leading

manufacturer of flavors and perfumes. Built a team of process engineers and scientists to

develop processes and technologies for extraction and purification of unique flavor and

perfume building blocks from natural materials. Selected team accomplishments:

Prepared over 300 steam distillates and solvent extracts of botanicals sourced

throughout China and neighboring countries, in an effort to discover ingredients with

unique sensory character. Several of these have been targeted for commercial

development.

Developed a process for extraction and purification of a unique savory ingredient from

a plant found in northern China. Interacted closely with flavorists, applications and

business colleagues to ensure that the ingredient met cost and performance targets.

Initiated and won business support for a project to study alternative citrus processing

technologies and assess their potential to add value to the business.

Performed a comprehensive study of recovery of patchouli oil (a key perfume

ingredient) from the patchouli plant by steam distillation. Numerous pilot scale

distillations were performed to characterize the effects of operating variables and

equipment configuration. Developed an in-depth understanding of the distillation

process, along with a set of recommendations for the commercial partner that would

improve their oil yield by an estimated 10%.

Developed a cost-effective process for selective removal of pesticides and other

agricultural residues from citrus oils using short path distillation or ion exchange, with

minimal effect on sensory or other properties. This work will provide competitive

advantage through increased sourcing flexibility and enhanced ability to meet

customer requirements.

1985 – 2010: Givaudan Flavors Corporation (Cincinnati, OH), the world’s largest

manufacturer of flavors and perfumes.

1997 – 2010: Director, Engineering Sciences (a part of Research and Development).

Managed a team of engineers that developed process technology. Activities included:

Support of manufacturing sites through development of technologies that provided

operational improvements such as reduced cost, increased capacity, or ability to

make new products.

Development of processes for flavor chemicals and other ingredients, including

bench scale experimentation, pilot demonstration and scale-up to manufacturing.

.

Selected team accomplishments:

Developed a membrane filtration process to remove wax from citrus oils. The

process solves a long standing problem by delivering treated oil that remains free

of precipitated wax indefinitely. W as co-inventor on patent.

Demonstrated adsorption technology to recover flavor from citrus aroma waters

and apple essence. Collaborated with plant engineers to design and start up the

commercial installation.

Obtained laboratory and pilot plant data used to design a short path distillation

unit for recovery of valuable ingredients from highly folded citrus oils.

Collaborated with manufacturing personnel on production equipment design and

startup.

With Flavor Delivery colleagues, optimized the process for gelatin encapsulated

perfume for use in spray-on underarm deodorant. Determined conditions for

emulsification, sieve screening and drying that provided capsules small enough

to avoid clogging the spray nozzle.

Investigated the application of conical basket centrifugation technology to replace

the existing vertical basket unit for recovery of flavor capsules. Projected

capacity increase was 120%.

Provided process engineering support for the production of alginate-

encapsulated flavors.

Developed a membrane filtration process to remove solids from compounded

flavors, offering several advantages over existing filter presses.

Working closely with Japanese colleagues, contributed to the development of

novel green tea extracts that are expected to lead to a substantial increase in

market penetration.

Proposed additional instrumentation and other upgrades for vacuum oven dryers

used to dry savory flavors. Demonstrated experimentally that the proposed

upgrades would reduce drying time by 33%. With project engineers and

manufacturing personnel, designed, installed and started up the commercial

system.

Demonstrated the use of a reciprocating plate column as an alternative

countercurrent extraction process for recovery of flavor from orange oil.

Advantages over the existing, more complex extraction equipment included less

downtime for maintenance and reduced wax buildup.

Collaborated with operating personnel to design and implement a plant-wide

computerized data acquisition and control system for a major manufacturing site.

Benefits included development of a historical database of process performance,

improved process control and increased yield.

Developed a process for reduction of chloropropanol concentration to an

acceptable level in the manufacture of hydrolyzed vegetable protein.

Designed and supervised the construction of a pilot plant equipped with a range

of capabilities, including fermentation, membrane filtration, distillation, extraction,

centrifugation, vessels to 1900 liter capacity, and computer control.

1992 – 1997: Manager, Engineering Sciences, Tastemaker (Cincinnati, OH), a major

supplier of flavors and flavor ingredients (purchased by Givaudan in 1997). Managed a

team of engineers and technicians that provided process development and scale-up

expertise to other R&D laboratories and the Cincinnati manufacturing site.

Selected team accomplishments:

Researched and scaled up flavor extracts of numerous botanicals. Employed

both fixed bed and stirred tank technologies, using various solvents (ethanol,

propylene glycol, water). Examples include tea, coffee, cocoa, ginger, hibiscus,

and others. (This work continued at Givaudan.)

Developed a process for isolation of 99% pure natural butyric acid from

fermentation broth. Downstream processing steps included liquid-liquid

extraction and distillation. W orked with an outside contractor to design the

required production equipment, then presented the entire package to a potential

collaborator in China.

Developed downstream purification methodology for other fermentation-derived

flavors chemicals, including phenethyl alcohol and δ-decalactone, then scaled to

manufacturing. Unit operations employed typically included crossflow membrane

microfiltration, liquid-liquid extraction or hydrophobic resin adsorption, and

distillation.

Led the effort to convert a 900-gallon storage tank to an aerobic fermenter, which

required design and installation of heat transfer surface, an air sparger, a mixer

upgrade, and modifications needed to maintain aseptic operation.

Developed and/or scaled up processes for several flavor esters and other

chemicals.

Investigated and subsequently implemented spinning cone distillation technology

for recovery of flavor from tea and various other botanicals. Project included

initial testing on rented equipment, development of the equipment specifications

and capital project appropriation request (with project engineer), startup, operator

training, and product development.

Served as liaison with an outside collaborator on investigation of dense carbon

dioxide extraction using membrane contactors.

1985 – 1992: Research Engineer, Hercules Incorporated (Wilmington, DE), a

manufacturer of specialty chemicals (whose flavor business became part of Tastemaker

in 1992). Provided process development and scale-up expertise for fermentation-

derived flavor chemicals and paper chemicals. Supervised up to four technicians.

Selected accomplishments:

Scaled up several fermentation processes, including butyric acid, propionic acid

and acetaldehyde. W as inventor or co-inventor on three patents.

Developed and scaled up a process for producing crystalline rhamnose from a

flavonoid precursor. Process involved acid hydrolysis, fermentation, membrane

microfiltration and ultrafiltration, evaporation, ion exchange, activated carbon

treatment, crystallization and drying. (This work was completed at Tastemaker.)

Served as technical consultant on implementation of a fermentation process to

remove chloropropanols from wet strength resins used in paper. Designed a

continuous process that was later implemented in manufacturing, and developed

a rotary vacuum precoat filtration process to improve the clarity of the fermented

product.

Provided process engineering support to an autolyzed yeast manufacturing site,

including evaluation of alternative mixing systems and types of heat transfer

surface for two 95,000-liter fermenters.

Led the conversion of a 15,000 gallon storage tank to an anaerobic fermenter,

addressing challenges such as achieving and maintaining aseptic operation.

1984 – 1985: Pilot Plant Manager, Engenics (Menlo Park, CA), a startup bioprocess

development company. Worked with an engineering design firm to develop the design and

cost estimate for a fermentation pilot plant. Also did laboratory and pilot scale development

of a novel process for recovery of heat-stable lactic acid from fermentation broth.

1978 – 1984: Process Engineer, Stauffer Chemical Company (San Jose, CA), a

manufacturer of specialty chemicals. Provided process engineering support for their

monosodium glutamate fermentation plant.

Selected accomplishments:

Provided process engineering support for the operation of eight 30,000-gallon

fermenters.

Supervised the operation of a pilot ultrafiltration unit as a possible alternative to

centrifugation, heat coagulation and rotary vacuum filtration to remove biomass and

protein from fermentation broth.

Responsible for startup of two falling film evaporators (capacity: 27,000 kg/hr each)

that replaced several less efficient units, leading to a 50% reduction in energy usage.

Performed extensive testing on rotary vacuum precoat filtration of centrifuged, heat

treated fermentation broth (for removal of coagulated protein). Installed

instrumentation and implemented operational changes that led to a marked

improvement in filtration rate.

Designed and implemented a control strategy for two vacuum pan crystallizers.

Benefits included improved process consistency and yield.

1977 – 1978: Production Engineer, National Starch and Chemical Corporation, Plainfield,

NJ. Supervised the production of specialty adhesives.

Teaching Experience

2005 – 2009: Adjunct Assistant Professor, Department of Chemical and Materials

Engineering, University of Cincinnati. Taught “Selected Topics in Applied Separations” to

undergraduate and graduate students.

Affiliations

Registered Professional Engineer, State of Delaware

Reviewer for Journal of Membrane Science

Industrial Advisory Board, Membrane Applied Science and Technology Center, 2000

– 2007. Chair, 2005

Member, American Institute of Chemical Engineers

Member, American Chemical Society

Member, Institute of Food Technologists

Education

Ph.D., Chemical Engineering, University of Cincinnati, 2003

Advisor: Professor Sun-Tak Hwang

Dissertation Title: Mass Transfer in Dense Gas Extraction Using a Hollow Fiber

Membrane Contactor

Master of Chemical Engineering, University of Delaware, 1992

Bachelor of Science, Chemical Engineering, Cornell University, 1977

Publications and Presentations

Gabelman, A., Applied Separations, Wiley, New York (currently writing).

Gabelman, A., Hwang, S.-T., A theoretical study of dense gas extraction using a hollow fiber

membrane contactor, J. Supercrit. Fluids, 2006, 37, 157-172.

Gabelman, A., Hwang, S.-T., Experimental results versus model predictions for dense gas

extraction using a hollow fiber membrane contactor, J. Supercrit. Fluids, 2005, 35, 26-39.

Gabelman, A., Hwang, S.-T., Krantz, W.B., Dense gas extraction using a hollow fiber

membrane contactor: experimental results versus model predictions, J. Membr. Sci., 2005,

257, 11-36.

Gabelman, A., Hwang, S.-T., Hollow fiber membrane contactors, J. Membr. Sci., 1999, 159,

61-106.

Eaton, D. C., Gabelman, A., Fed-batch and continuous fermentation of Selenomonas

ruminantium for natural propionic, acetic and succinic acids. J. Ind. Microbiol., 1995, 15, 32-

38.

Gabelman, A., ed., Bioprocess Production of Flavor, Fragrance, and Color Ingredients, W iley,

New York, 1994.

Gabelman, A., Genetic Engineering and Other Advanced Technologies, in Bioprocess

Production of Flavor, Fragrance, and Color Ingredients, A. Gabelman, ed., Wiley, New York,

1994, 277-330.

Various posters/presentations at NAMS, AIChE, and SIM meetings.

Patents

Finn, A., Gabelman, A., Dewaxing process, European Patent EP 2 205 710 B1, 2011.

Gabelman, A., Luzio, G.A., Enzymatic oxidation of alcohols to aldehydes in a continuous

reaction system, US Patent 5,783,429, 1998.

Eaton, D.C., Gabelman, A., Production of propionic acid salts by fermentation of lactates

using Selenomonas ruminantium, US Patent 5,137,736, 1992.

Gabelman, A., Start-up of continuous butyric acid fermenter, US Patent 5,132,217, 1992.

References

Provided upon request.

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