ADPI Adds Three Industry Professionals To The ADPI Center Of Excellence
The American Dairy Products Institute (ADPI) has welcomed three additional industry professionals to the ADPI Center of Excellence: A. Kent Keller, Andy Novakovic, and Geoffrey W. Smithers.
The ADPI Center of Excellence is a network of 12 seasoned dairy industry professionals with the expertise to answer questions on a wide range of topics. The group is a key part of ADPI’s ongoing efforts to be the “go-to” authority on dairy ingredients.
The Center of Excellence provides ADPI members with an easy and economical way to gain access to a pool of industry experts capable of addressing any dairy-related questions or concerns they might have, ADPI explained.
Kent Keller’s expertise in lactose and permeate manufacturing dates back to the infancy of the whey processing industry 40 years ago. In 1980, he founded his first company, Whey Systems, Inc., which later became Keller Technologies, Inc.
As a result of his innovative processing technologies, Keller has been involved in the design of the majority of the world’s lactose processing facilities, ADPI noted. In 2000, Keller received the ADPI Award of Merit for his lifetime contributions to the dairy products industry and was recognized as “Mr. Lactose.”
Dr. Andy Novakovic’s areas of expertise include dairy market economics and policy. Since 1978, he has held the position as the E.V. Baker Professor of Agricultural Economics at Cornell University.
During his career, Novakovic has been involved in educational programs to implement major federal dairy programs, including the milk diversion program, the dairy termination program (whole herd buyout), federal order reform, and the Margin Protection Program for dairy.
In 2010-11, Novakovic served as chair of the Dairy Industry Advisory Committee for USDA. From 2011 to 2015, he served as a senior economist in the USDA Office of the Chief Economist.
Dr. Geoffrey Smithers has almost 30 years of experience in dairy processing and ingredient science and technology. During a career with CSIRO and Food Science Australia, Smithers successfully built client relationships in capability areas including processing systems, ingredient functionality and delivery, dairy proteins and bioactives, sweet and acid whey, and nutrition science in Australasian, European and North American markets.
Smithers formed his own dairy and food consulting business in early 2009, operating out of Melbourne, Australia, and has established a global client base. He has published extensively in the scientific literature, by way of original research articles, reviews and books.
“We are extremely pleased to welcome these three new industry professionals to the ADPI Center of Excellence. Their inclusion reflects ADPI’s commitment to provide our members with reliable, meaningful and useful information,” said David L. Thomas, ADPI’s CEO.
Current ADPI Center of Excellence professionals include K.J. Burrington, Dr. Phil Tong, Mary Keough Ledman, Mike McCully, Allen Sayler, Bjorn Sorensen, Dr. Lee Blakely, Dan Meyer and Dr. Jim Sullivan.
Information regarding their areas of experience and expertise is available on the ADPI website, at www.adpi.org. ADPI members can identify the person that has the expertise they require and make contact with that resource professional by phone or email. These consultations are done on a confidential basis.
For members, there is no cost for this initial consultation. A member may then choose to employ the consultant directly if more extensive assistance is required.
“The ADPI Center of Excellence was designed with our members in mind; it allows them to have more efficient and economical access to valuable industry resources,” Thomas noted.
Members of the Center of Excellence also participate in a wide range of ADPI training and educational activities, including preparing articles for ADPI’s weekly “e-Update,” developing materials for the ADPI Academy website, presenting at ADPI meetings and seminars, and participating on various member committees and task forces.