Matt is a true veteran of the food service and production industries with a special affinity for cheese. Having been in the industry for 30 years, Matt got his start as a cheesemaking intern while attending Ohio State University. Matt has gone on to create several cheeses that have been recognized by the American Cheese Society, the U.S. Championship Cheese Contest, the World Cheese Awards, and the World Championship Cheese Contest.
As a dairy ingredient specialist for Nelson-Jameson, Matt focuses on providing technical support and problem-solving for the dairy and plant-based industries. He also helps people create new cheeses and improve on existing ones by providing ingredients, innovation, and experience. Matt connects suppliers and customers for up-to-date information and innovative products that customers need to succeed.
In his career, Matt has been a production manager, a senior cheese technologist, and a senior fermentation scientist.
Matt holds a degree in Food Science and Technology from Ohio State and Preventative Controls Qualified Individual Certification from the Food Safety Preventive Controls Alliance and is a Certified Food Safety HACCP Manager for the National Environmental Health Association.
"I have always loved cheese. Cheese is not safe in my household. It is always the first thing to disappear out of the fridge. For my professional career, cheesemaking is the perfect intersection of science, art, and engineering to create something sublime."
A Wisconsin dairy manufacturer saw frequent leading and bubbling issues with its bags when packaging its 40-lb blocks. These issues impacted quality, and led to inefficiency and unnecessary waste.
Nelson-Jameson partnered with Lake Country Dairy to assess its needs and develop a customized approach that included sourcing solutions, time-saving guidance, and ongoing training and lab support.
Nelson-Jameson supported Suntado with tailored industry expertise in the launch of a new food manufacturing facility. The launch included implementing programs for food safety, sanitation, and operations.
Explore diverse educational resources and training opportunities for the food and dairy industry, enhancing food safety, sanitation, and operational efficiency.
dsm-firmenich offers comprehensive training on Delvotest, which is essential for accurately detecting antibiotics in your milk supply. The training covers an overview of the test's principles, detailed step-by-step procedures, quality control measures, troubleshooting techniques, and guidance on interpreting results. Proper training is crucial for ensuring accurate results, maintaining milk safety, complying with regulations, and enhancing the efficiency of testing processes. You can choose between webinar and on-site training formats.
Webinar training, on-site training, troubleshooting support, and customizable technical assessments.
Phage control with proper culture rotation and care. Training for production, maintenance, and sanitation staff via webinar or in-person. Cheese optimzation— no matter the desired improvement needed to your cheese. Work with our Dairy Ingredient Specialists to create the perfect flavor, texture, and moisture on a repeatable basis.
Web-based training for natural color applications, including cheese, dairy, ice cream, beverages, candy and snacks, confectionary, and other foods. Services include color matching and regulatory and labelling support. Assess the composition of ingredients, product processes, packaging, and shelf-life requirements and then apply the significant color expertise to recommend your solution.
