Personnel
| The Food Innovation Center's in-house staff of industry professionals is dedicated to providing solutions for our clients. Our staff brings a wealth of experience from both the private and public sectors to help solve a variety of business challenges. Simply scroll down to read through all of the biographies. |  |
Lou Cooperhouse
Director
(856) 459-1900 x4516
Cooperhouse@NJAES.rutgers.edu
Lou has extensive business and technology experience in the prepared food industry in both entrepreneurial settings and in larger corporate environments. Earlier in his career, he held senior management positions at Campbell Soup Company, ConAgra, and Nestlé-funded Culinary Brands in areas of business development, product development, quality assurance, and operations. Most recently, he was Co-Founder, President and CEO of MenuDirect Corporation, a venture capital backed nutritional foods company, which was chosen by its peers as one of the top 10 Industry Innovators by Nutraceuticals World Magazine in 2000. Additionally, he has consulted for leading manufacturers of value-added food products, innovative industry suppliers, progressive food retailers, and government and allied organizations, including projects throughout North America, and in Europe, China and Africa.
Lou has studied worldwide best practices in food business incubation, and business models that result in entrepreneurship and leadership development, differentiated and globally competitive new products, and the creation of higher-paying jobs in value-added industries. He serves on the board of directors of the National Business Incubation Association (NBIA), whose 16-member voting board represents the 7,000+ business incubator programs that exist worldwide. The Rutgers Food Innovation Center was selected as the recipient of “Incubator of the Year” by the NBIA in 2007, in the services and manufacturing category. Lou is also a founder of the Food Business Incubation Network (FoodBIN), and has organized a conference for food and agribusiness incubation programs worldwide which will be held in October 2008. In addition, he is also actively involved with the New Jersey Business Incubation Network, and served as its president in 2005-2006.
Lou also serves on the Board of Directors of the New Jersey Food Processors Association, which represents New Jersey’s $81+ billion food and agricultural industry. He also serves on the New Jersey-Israel Commission, which is an agency of the New Jersey Department of State that focuses on increasing economic, scientific, and educational relations between New Jersey and Israel. In addition, he serves on the Editorial Advisory Board of Fresh Cut magazine. Lou is a regular contributing author to a number of food industry trade magazines, and is a frequent speaker at industry conferences, typically discussing business innovation and incubation strategies, marketing trends, food safety, and research and development technologies for the prepared food industry.
Lou also serves as an Adjunct Professor at the Rutgers Business School, where he leads teams of graduate MBA students in a capstone interfunctional management course in experiential learning. He received a MS in Food Science and BS in Microbiology, both from Rutgers University.
Diane Holtaway
Associate Director, Client Services
(856) 459-1900 x4514
Holtaway@NJAES.Rutgers.edu
Diane Holtaway brings 27 years experience in the food industry. In her current role as Associate Director of Client Services at the Rutgers Food Innovation Center she oversees a team responsible for development and execution of business and technical programs and services, essential to the growth of client companies. Her strong skill sets in business development, marketing research, trend analysis and marketing plan development have proven to be instrumental to start-up and established companies and cooperatives. As a senior member of the Food Innovation Center since 2002 she has served as a key team member to a highly diversified range of food businesses, some of which include business and strategic planning for the dairy industry, marketing research and marketing planning for the premium livestock industry, funding and marketing strategy for members of the New Jersey agricultural community desiring to expand from commodity sales into value added opportunities. She has also assisted a wide range of start-up companies with customized mentoring in branding, positioning, product development, primary market research, strategic planning, and sales strategies.
In addition to the custom projects Ms. Holtaway manages, she is highly involved with the outreach program of the center, presenting to food businesses, farmers and cooperative organizations throughout the year. She is responsible for the program development of the Center’s Distance Learning Program which will launch in the fall of 2008. She has given numerous presentations on food trends, funding, grant writing, entering and succeeding in the Specialty Food Industry, and Entrepreneurship.
Prior to this position Ms. Holtaway has worked as a New Business team member, as well as held responsibility for Core Brand growth for food corporations, including Campbell Soup Company, Best Foods and Thomas J. Lipton. She has extensive experience with monitoring consumer segment and food trends in a multitude of food and beverage categories, including, beverages, sauces, soups, breads, confectionary, fresh produce, condiments and prepared meals. Utilizing her vast knowledge in consumer attitudes and behaviors and her strong culinary skill sets she has participated in bringing many successful products to market including the successful repositioning and expansion of Campbell’s Soups Brands, such as Swanson, Select and Chunky. which have catapulted many of these products into multi-year double digit growth. She also served as a key team player responsible for the extension of V8 Vegetable Juice into the refreshing fruit and vegetable juice category, with V8 Splash, now a multi million dollar entity. Ms. Holtaway earned her B.S. in Nutrition from Rutgers University and her M.A. in Food and Business from New York University.
Julie Elmer
Associate Director of Food Technology
(856) 459-1900 x4513
Elmer@NJAES.Rutgers.edu
Julie has always had a passion for food and nutrition. A Bridgeton, NJ native, Julie has worked in food product development and technical services for 19 years. Most recently she worked with Johnson and Johnson, supporting the start up of several nutritional product companies. Previously she was Director of Food Product Development and Regulatory Affairs for the Wardley Corporation and Hartz Mountain. During her college days she had the opportunity to work for small local businesses that produced products such as French goat cheese and European style wines. Her responsibilities with the Food Innovation Center include providing technical support to all food technology activities for client projects.
Julie received her Bachelor's Degree from Cook College's program in Food Science. Later, she completed the Master's program in Human Nutrition at University of New Haven.
Bruce A. Masters
Senior Technical Services and Quality Assurance Specialist
(856) 459-1900 x4512
Masters@NJAES.Rutgers.edu
Bruce began his college education as a lot of others; out of high school, home from the military and not having any idea what he wanted to do yet knowing he had to do something to get on with his life. After four years of taking courses he finally took one that caught his interest. This was a Microbiology course at the University of FL. He went on to receive his Bachelor’s Degree in Microbiology and later a Master’s Degree in Food Science both from the University of FL.
His early Food Science experience was gained at American Bacteriological and Chemical Research Corp (ABC’S) where he was employed for 12 years. His duties included hands on experience as a Microbiologist. In addition he conducted sanitation audits for a wide variety of different food processors and eventually lead ABC’s satellite laboratory in NJ. Prior to joining ABC Research Corp. he worked as a Microbiological technologist for a year at the UFL and a year as an Environmental Chemist and Microbiologist for an engineering firm.
Additional professional positions included 10 years at an analytical laboratory in PA, where he headed up the Food Microbiology Laboratory as well as conducted food safety audits for various clients. Bruce also spent a year in a poultry processing facility as well as 11 years with Hatfield Quality Meats where he was in charge of the food laboratory. His last position prior to joining the Rutgers Food Innovation Center team was a year with a Case Ready lamb packaging facility.
Professional development included a number of courses that lead to various HACCP certificates as well as the Food Marketing Institute’s, SQF 2000 “Attainment” course. Bruce also attended numerous American Meat Institute (AMI) work shops including one in Sausage Manufacturing and another covering GMP’s. Other short courses included an FDA / National Marine Fisheries Organoleptic class that targeted shrimp decomposition as well as the FDA’s Better Process Control School partnered with the U MD. He has served as a member of the Post-Harvest Food Safety Committee (National Pork Producers Council) as well as an initial member of the AMI Sanitary Design of Food Processing Equipment Task Force
Regina Plaire
Business Specialist
(856) 459-1900 x4515
Plaire@NJAES.Rutgers.edu
Regina Plaire is a business specialist with 20 years of experience in financial management, budget administration and information technology. Most recently, she was employed with New Jersey Institute of Technology. In that position, Regina was able to use her combined experience in Finance and Information Technology to perform grant receivable analysis, grant and information technology management. Prior to NJIT, Regina worked for many years with the U.S. Court of Appeals, 2nd Circuit in Finance and Budget Administration. Regina is responsible for the management of financial and administrative activities at the Food Innovation Center.
Regina received a bachelor’s degree in Business Administration/Computer Information Systems from Bernard M. Baruch College.
Shofiul Islam
Business Development Associate
(856) 459-1900 x4511
Sho@NJAES.Rutgers.edu
Sho is a business development associate with experience in consumer research, data analysis and webdesign. Sho has worked on various projects involving surveys and has assisted with the design, administration (mail and web), and data analysis. Sho also has experience designing webpages, as he currently maintains Rutgers Food Innovation Center’s website and has designed and maintains websites for various other organizations. Sho is also part of the NJ Agricultural Leadership Development Program (NJALDP). NJALDP is a two-year professional development initiative that allows participants to explore agricultural issues; sharpen communications skills, and cultivate an extensive agricultural network. Sho earned his BS in Environmental Business Economics and his MS in Food and Business Economics from Rutgers University.
Dianne Carbonetta
Program Coordinator
(856) 459-1900 x4517
Carbonetta@NJAES.rutgers.edu
Dianne has been with the Food Innovation Center since 2006. She assists with various marketing, public relations and administrative functions of the Center. She also designs and distributes most of the Center’s communication pieces, including the e-nnovator. Dianne received her BA in Communications from Rowan University in 2005.
Jean Mahoney
Administrative Assistant
(856) 459-1900 x4510
Mahoney@NJAES.rutgers.edu
Jean Mahoney has extensive experience providing administrative support for businesses in the public and private sector. Prior to working at FIC, Jean was Administrative Assistant at the Rutgers School of Social Work in Camden, where she provided administrative and technical support to the entire department, developed and maintained computer databases, created procedures and reports, advised students on the curriculum, and represented the school at recruiting events and fairs. Previously she worked as an Associate Technical Writer at Cendant Mortgage, where she was responsible for the development and maintenance of end-user systems for IT applications, and an Administrative Assistant where she provided support to 30 personnel in the department. Earlier in her career, Jean worked at Reliance Insurance Group, where she was Executive Assistant and provided secretarial and administrative support to the President/CEO and Executive Vice President of the Reliance Surety Company. She has excellent computer skills including proficiency in MS Access 2007, MS Excel 2007, MS Outlook 2007, MS PowerPoint 2007, MS Word 2007, Lotus 123 for Windows, Lotus Notes, RoboHelp x4.0, Visio, and WordPerfect 9.
Donna F Schaffner
Associate Director, Food Safety, Quality Assurance & Training
(856) 459-1900 x4528
DFSchaffner@aesop.Rutgers.edu
Donna is a Food Microbiologist who earned B.S. and M.S. degrees in Food Science from the University of Georgia (UGA), starting her career as a lab technician in a UGA Food Microbiology lab and teaching Environmental Science and other classes. She worked as a technical writer and scientific publishing consultant before becoming a lecturer for Rutgers Office of Continuing Professional Education for a number of classes including GMPs, HACCP, and portions of the Better Process Control School and several others. Donna also teaches classes for Gloucester County College through a start-up program for Food Industry professionals and has customized and delivered instruction to many food companies through numerous State and Federal Department of Labor Programs. Over the years she has taught HACCP and Food Safety programs to food industry professionals from all over the world, and developed customized training programs for food processors throughout the US. Her career includes several years as a HACCP Coordinator and Quality Systems Supervisor for the world’s largest egg processor, traveling to their various corporate locations to conduct HACCP audits and gaining experience in Quality Systems, Recordkeeping, internal and outside audits, USDA & FDA inspected products, Kosher, Organic and SQF certification.
Ms. Schaffner also operates her own business, Food Safety Consultants, to provide quality auditing services or food safety problem solving services to the food processing industry. She’s worked with a diverse variety of products ranging from baked goods to flavors and fragrances, pasteurized liquid eggs, canned vegetables and soups, fresh cut produce, frozen pasta, chocolates, ready to eat microwaveable meals, soy products, fully cooked meat and egg entrees, beverages, fresh cut meats, dried dietary supplements, nutritional meal replacement products and dry powder blend ingredients. Her current certifications include HACCP certificates, “Eco Lab Food Plant Sanitarian”, “SQF Practitioner” and others. Her responsibilities with the Rutgers Food Innovation Center include working with the other Quality professionals in development and maintenance of the Quality Systems policies and procedures, training clients, developing HACCP plans and Process Flow Charts for clients as well as assisting with facility audits and Community Outreach training programs.
Tom Orton, PhD
Extension Specialist, Department of Plant Biology and Pathology
(856) 459-1900
Orton@NJAES.Rutgers.edu
Tom has been involved extensively with the development and management of programs for the production, harvesting, handling, and packaging of processed vegetable crops. He was Senior Director for DNA Plant Technology Corporation from 1986-1994 and worked closely with strategic partners such as Campbell Soup, Kraft, and DuPont.
A geneticist and breeder by training, Tom has served on the faculties of two land grant universities, UC Davis and Rutgers. He was the Chair of the Department of Extension Specialists and Assistant Director of Extension at Rutgers from 1995-2002, and is currently Professor with tenure in the Department of Plant Biology and Pathology, School of Biological and Environmental Sciences . Academically, Tom has published over 100 books and research papers, and has been invited to present his research results internationally. He has served on scientific journal editorial boards, grant review panels, and national advisory committees. In addition to his interests in plant breeding and production and post harvest systems, Tom is also involved with exchange programs between the U.S. and Central Asia.
Tom received his Ph.D. in Botany and Genetics from Michigan State University in 1979, and B.S. in Biology in 1973. He looks forward to bringing his experience and abilities to the FIC team.
George Sansiveri
Plant and Process Engineering Specialist
(856) 459-1900 x4529
George Sansiveri has extensive experience in plant engineering, processing and in new plant construction for USDA and FDA inspected facilities. He brings his expertise to the Food Innovation Center and its clients in areas that range from concept to commercialization, and include: plant, product and process design; equipment specifications and troubleshooting; packaging design and development; productivity improvements; systems for electrical, HVAC, pneumatic, steam, gas, refrigeration, and waste; programs for preventative maintenance; and equipment installation and employee training.
George has managed the plant renovations or new construction of nearly fifty food facilities during his career, including cheese, egg and dairy processing operations; bakery plants, frozen dough, pizza, danish, pies, cakes, and quiches; pasta processing plants with fresh, frozen, or shelf stable products; fish processing; meat processing plants (including ground beef, hamburgers, frankfurters, bologna, top rounds, pastrami, sausage, bacon, etc); confectionery plants; and ethnic food plants.
During his career, he has served as Director of Operations at Freedom Industries, Plant Engineer at Asher Brothers (division of Beatrice Foods), and Plant Engineer at Howard Johnson’s Commissary. George has his BS degree in Industrial Engineering from the Pratt Institute in Brooklyn.
Carol Coren
Business Association Mentor and Cooperative Development Specialist
(215) 939-4094
Coren@NJAES.Rutgers.edu
Carol Coren has 25 years experience in community and economic development, public affairs and business development. She has founded two US Treasury certified Community Development Financial Institutions to finance low-income and ethnic entrepreneurs' business ventures, raised venture capital for emerging technologies, worked with real estate developers, community action agencies, and nonprofit organizations, operated a chocolate candycrafting business, and, developed E-Commerce and Internet programs to provide entrepreneurs with access to new markets. As a BAM Program Mentor, she works with New Jersey area microenterprise entrepreneurs and agricultural producers on a variety of planning and program operations projects. These are typically in areas such as product branding, distribution, marketing and early stage financing. She is knowledgeable in areas of cooperative business management, business incubation, and e-commerce, and, has been recognized for this by the US Department of Commerce and the USDA.
