This is Mr. Tongue’s second year providing classroom teaching for this course. “I feel privileged to be part of this coursework, “ said Mr. Tongue, “the University of Illinois-CU has a top-notch food science department and it is a pleasure to work with the UICU team.”
With 22 years of fluid-bed technology experience, Tom is a recognized leader in the development, application and commercialization of encapsulated and agglomerated ingredients for food, beverage, and pharmaceutical applications for IFP. Drawing on his wealth of knowledge and experience, Tom is the industry’s go-to guy for customized solutions. Recent contributions include functional powder beverages, agglomerated high intensity sweeteners (Rebaudioside-A based), and a range of encapsulated ingredients and new coating systems for the food, bakery, meat, snack foods, confection and dietary supplement industries.
Tom earned a BS degree in Biology and Chemistry from Lewis University, Lockport, Illinois. He has written 5 patents and numerous articles published in technical trade journals. He has participated as a speaker in a number of technical conferences. He also contributed a chapter entitled “Old World Pizza Crust with New World Ingredients”, in the 2012 book The Kitchen as Laboratory.
For more information on Tom Tongue and Innovative Food Processors, Inc., experts in customized powder processing, please visit http://www.ifpinc.biz, or e-mail SALES@IFPINC.BIZ.
IFP, Inc. develops, commercializes, and manufactures powder products that provide benefits beyond basic nutrition. They specialize in functional beverages, sport/nutrition supplements, and medical foods containing high value ingredients such as fibers and prebiotics, anti-oxidants, protein, probiotics, high intensity natural sweeteners, vitamins and minerals, proteins, and amino acids. Customized processing services include leading-edge agglomeration and micro-encapsulation technologies. They also offer versatile packaging solutions including the popular stick pouch technology. Home to PrimeCAP® Specialty Ingredients. NSF certified GMP for Dietary Supplements and SQF Level III.