Food Expert Witnesses in New Jersey

Food, Public Health - Food Safety, Food Manufacturing, Nutrition, Foodborne Illness, Food Fraud, Food Forensics, Food Poisoning, Food Adulteration, Dietary Supplements, Food Labeling, Quality Management, Health Claims.

I have high-level training and senior experience in a variety of food related fields, including food manufacturing, food service, food regulations, and nutrition. My diverse background makes me ideally suited for challenging cases where it is important or helpful to be able to integrate information from a number of different disciplines. My professional experience is truly unique and my credentials make me unimpeachable. Most of my cases are settled before going to trial on the strength of my expert opinion. I enjoy deposition and trial, understanding the art of the exercise; and I work to deliver the optimal results for my clients.

Food, Public Health - food science, food poisoning, labeling claims, foodborne illness, preservatives, food safety, food processing, food labeling, food manufacturing, Salmonella, E. coli, norovirus

Thomas J. Montville, Ph.D., F.A.A.M., F.I.F.T., is Professor Emeritus at Rutgers University, where he has served as both Director of the Graduate Program and Chair of the Department of Food Science. He is an internationally recognized expert in food safety. Dr. Montville received his Ph.D. from the Massachusetts Institute of Technology (M.I.T.) and his B.S. from Rutgers. He was a Senior Research Microbiologist at the United States Department of Agriculture before joining the Rutgers faculty. Dr. Montville is Editor Emeritus of the Journal of Food Safety, has been appointed to many editorial boards, and has published over 100 highly-cited peer-reviewed papers, 16 chapters, and 10 books. His widely-adopted undergraduate textbook, Food Microbiology an Introduction, has been translated into Spanish, Chinese, and Korean. Dr. Montville has reduced complex concepts in food science to simple lay language for thousands of liberal arts undergraduates in his course, The Science of Food. ...