28 Jan 2016
David M. Phinney completed his B.S. in Food Science (brewing emphasis, chemistry minor) in 2011, and an M.S. in Food Science (Process Engineering focus) in 2013. Both degrees were earned at the University of California, Davis, after transferring from San Joaquin Delta College where he worked full time and completed general education coursework. His M.S. research included the fabrication and evaluation of a mechanical model to simulate human gastric digestion.
Mr Phinney has extensive food industry experience in food process applications. In 2009 he worked in operations at Lodi Beer Company, where he evaluated brewing operations and improved brewing standards. In 2010, he began work as a Laboratory Technician at California Concentrate Company. There he evaluated process procedures and designed and implemented experiments to optimize fruit juice concentrate production. Mr Phinney continues to consult with California Concentrate Co. as a scientific advisor. In 2012, while completing his M.S. under Dr R. Paul Singh, Mr Phinney worked for Del Monte Foods in the fruit research and development group. There he worked on several projects pertaining to product quality improvement, process optimization, and waste stream reclamation.
Mr Phinney is now a staff research engineer and part time Ph.D. student at The Ohio State University in the Food Science and Technology Department, working under the guidance of Dr Dennis R. Heldman. His research encompasses many topics including, but not limited to: Modelling CIP effectiveness, application of novel processing technology as it applies to CIP, CIP system design and maintenance along with other specialties in thermo-physical properties of foods, refrigerated/frozen storage of foods and waste stream reclamation.
During his SCI Seligman APV Fellowship which starts on 1 February 2016, David will be based at the University of Birmingham under the supervision of Dr Serafim Bakalis. David aims to use the fellowship to collect commercial data on the consumption of water, electrical energy and chemicals during in-place cleaning at food processing facilities to develop efforts to minimize the environmental impact of cleaning during production. His primary goal will be to define and analytically determine the quality factors for fouled cleaning solutions with the objective of establishing indicators of cleaning solution quality which could lead to reduction of time and energy consumed during the cleaning process.