Dr. L. Steven Young,
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,
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
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.
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
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
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