Dr. L. Steven Young, Ph.D., principal

Dr. L. Steven Young holds BS (1971) and Ph.D. (1975) degrees in food science (food biochemistry and microbiology) with a specialized interest in dairy foods technology from Cornell University in Ithaca, New York.

From 1975 to 1986, Dr. Young held senior-level technical positions in the corporate and divisional research divisions of Archer-Daniels-Midland Co. in Decatur, Ill.

As director of food product applications, Dr. Young was responsible for all applications of corn-derived sweeteners, refined vegetable oils, vegetable protein products, lecithin and other food ingredients in dairy, bakery, cereal, beverage, confectioner, and other processed foods.
Dr. Young developed and managed ADM's international dairy products application program, which applied ADM ingredients in fluid, frozen, cultured and fermented dairy and non-dairy foods. He also developed and assessed innovative, value-added ingredients from a variety of agricultural commodities. His responsibilities covered U.S. and international assignments, including South America, Europe, the Pacific Basin and the former Soviet Union.

From 1986 to 1990, Dr. Young worked at Golden Grain, a subsidiary of The Quaker Oats Co. in Chicago, as senior manager of technology development and as associate director.

As senior manager, Dr. Young oversaw the development and assessment of innovative ingredient, formulation, process and packaging technologies for cereal, beverage, pet food ingredients and other core businesses. He directed all process, product and packaging R&D at Golden Grain, and acted as internal consultant to all Quaker divisions.

In 1990, Dr. Young became director of R&D at Dreyer's/Edy's Grand Ice Cream in Oakland, Calif.

At Dreyer's, he was responsible for all ingredient, product, process and packaging development for existing businesses, including commercialization of emerging new product, process and packaging technologies.

Since 1992, Dr. Young has been principal at Steven Young Worldwide, an independent project management and consulting firm for the dairy and food processing industries.

Special expertise includes product and process development; identification and assessment of existing and emerging new ingredient, product and process technologies; and development of total quality management programs. In 1995, activities expanded to include marketing, sales and strategic planning for business and product development. Clientele include businesses of all sizes and multinational organizations both foreign and domestic.

Dr. Young is a frequent contributor to technology short courses at UC- Davis, Cal Poly-San Luis Obispo, University of Maryland, and the Arbuckle / Redfern Ice Cream & Yogurt series.
He has been a lecturer at Cornell, Ohio State University, Texas A&M, University of Maryland, North Carolina State and others.

Dr. Young is co-developer and co-presenter of "Tharp & Young - On Ice Cream," a series of short courses for technical and non-technical personnel (www.onicecream.com).

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