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Michael A Chiaverini

from Boulder, CO
Age ~61
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Also known as:
Mauro A Chiaverini, Mark A Chiaverini, Michael A Chiverini, Maur Chiaverini, Mike Chiaverini, Mike Chiaverim, Mike A
Phone and address:
715 Mohawk Dr, Boulder, CO 80303
Related to:
Carol M Dobert, 79Mary BaxterXirong DobertCarol M Bobbitt, 79Patricia Petti, 72
Connected to:
Gail K Chiaverini, 65Kathryn M Chiaverini, 70Rebecca L Chiaverini, 48Shayla L Chiaverini, 38Angela Chiavetta, 114Candace Chiavetta, 64Dwight A Chiavetta, 62Gary J Chiavetta, 72Gino Chiavetta, 62Paul A Chiavetta, 60

Michael Chiaverini Phones & Addresses

  • 715 Mohawk Dr, Boulder, CO 80303
  • Denver, CO
  • York, PA
  • 3908 Fox Run Dr, Plainsboro, NJ 08536 (609) 750-8631 (609) 799-6474
  • 421 Homestead Rd, Hillsborough, NJ 08844 (908) 431-1851
  • Baltimore, MD
  • Atlanta, GA
  • Owings Mills, MD
  • 3908 Fox Run Dr, Plainsboro, NJ 08536 (609) 713-7163

Work

Position: Production Occupations

Education

Degree: Bachelor's degree or higher

Emails

m***[email protected]

Resumes

Resumes

Michael Chiaverini Photo 1

R&D Manager At Whitewave Foods

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Location:
Greater Denver Area
Industry:
Food & Beverages
Michael Chiaverini Photo 2

Senior R And D Manager

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Location:
701 University Blvd east, Tuscaloosa, AL 35401
Industry:
Food Production
Work:
Atkins Nutritionals, Inc.
Senior R and D Manager
Consultant Dec 2012 - Jan 2014
Food Scientist Product Developer
Mrs. Fields Famous Brands Apr 2013 - Sep 2013
Director, Research and Development
Sartori Company Sep 2011 - Nov 2012
Operations Manager
Whitewave Foods 2005 - 2011
R and D Manager
Education:
The Art Institutes
Associates, Associate of Arts, Culinary Arts University of Delaware
Bachelors, Bachelor of Science, Chemistry, Food Science
Skills:
Food Science
Food Industry
Ingredients
Flavors
Food Processing
Food
Dairy
Haccp
Food Technology
Food Service
Quality Assurance
Food Safety
Product Development
R
Hazard Analysis and Critical Control Points
Cross Functional Team Leadership

Publications

Us Patents

Heated Food Product With Coating Of Encapsulated Flavors

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US Patent:
20070269553, Nov 22, 2007
Filed:
Aug 2, 2007
Appl. No.:
11/832936
Inventors:
Anh Le - Middletown DE, US
Jerome Barra - Neydens, FR
Catherine Maurel - Plan-Les-Ouates, CH
Jonathan Gordon - Wakefield RI, US
Michael Chiaverini - Boulder CO, US
Valery Normand - St-Jeoire-En-Faucigny, FR
International Classification:
A23G 4/00
US Classification:
426003000
Abstract:
The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.

Fat, Wax Or Oil-Based Food Ingredient Comprising Encapsulated Flavors

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US Patent:
20090208604, Aug 20, 2009
Filed:
Apr 19, 2006
Appl. No.:
11/913298
Inventors:
Jerôme Barra - Neydens, FR
Anh Le - Middletown DE, US
Catherine F. Maurel - Plan-Les-Ouates, CH
Michael Chiaverini - Boulder CO, US
Jonathan F. Gordon - Wakefield RI, US
Valéry Normand - St-Jeoire-En-Faucigny, FR
International Classification:
A23L 1/221
US Classification:
426 7, 426 61
Abstract:
The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

Reduced Calorie Soy Beverage

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US Patent:
20110070337, Mar 24, 2011
Filed:
Aug 17, 2010
Appl. No.:
12/858191
Inventors:
Michael Anthony Chiaverini - Boulder CO, US
Assignee:
WHITEWAVE SERVICES, INC. - Dallas TX
International Classification:
A23C 11/10
A23L 2/60
A23L 2/52
A23L 1/304
A23L 1/302
US Classification:
426 74, 426548, 426648, 426541, 426545
Abstract:
In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The selected ingredients are added to a mixing chamber and mixed to yield a formulation with the ingredients dispersed substantially evenly throughout.
Control profile
Michael A Chiaverini from Boulder, CO, age ~61 Get Report