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Scott T Ostergaard

from Racine, WI
Age ~62
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Also known as:
Scott Todd Ostergaard, Scott T Tc, Scott T Ostergard
Phone and address:
1233 Summerset Dr, Racine, WI 53406
(262) 321-0288
Related to:
Audrey M Ostergaard
Connected to:
Jeff Ostergaard, 60Joan Ostergard, 97Joshua C Ostergard, 45Julie Ostergaard, 63Leann R Ostergaard, 68Lillian D Ostergaard, 59Mildred W Ostergard, 109Steven R Ostergaard, 44Cheryl A Ostergren, 65Wesley R Ostergren, 49

Scott Ostergaard Phones & Addresses

  • 1233 Summerset Dr, Racine, WI 53406 (262) 321-0288
  • 3706 20Th St, Racine, WI 53405 (262) 633-5616 (262) 637-6266
  • Montfort, WI

Work

Company: Restless innovations Nov 2015 Position: Owner, master food technologist

Education

School / High School: Kendal Culinary College 1993 to 1997 Specialities: Baking

Skills

Food Processing • Food Science • Product Development • Sensory Evaluation • Food Technology • Continuous Improvement • Food Industry • Customer Service • Food Safety • Haccp • Ingredients • Food • Gmp • Food Manufacturing • Cross Functional Team Leadership • Food and Beverage • Consumer Products

Industries

Food Production

Resumes

Resumes

Scott Ostergaard Photo 1

Owner, Master Food Technologist

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Location:
Racine, WI
Industry:
Food Production
Work:
Restless Innovations
Owner, Master Food Technologist
Kraft Foods Group Jan 2014 - Aug 2015
Master Food Technologist
Mondelēz International Oct 2000 - Jan 2014
Senior Food Technologist  Enhancers and Rdq and I Central Research
Mondelēz International Sep 1994 - Oct 2000
Food Technologist  Enhancers
Mondelēz International Mar 1990 - Sep 1994
Food Technician  Enhancers From 1990  1991; Senior Food Technician - Enhancers From 1991  1994
Education:
Kendal Culinary College 1993 - 1997
Kendall Culinary College 1993 - 1997
Skills:
Food Processing
Food Science
Product Development
Sensory Evaluation
Food Technology
Continuous Improvement
Food Industry
Customer Service
Food Safety
Haccp
Ingredients
Food
Gmp
Food Manufacturing
Cross Functional Team Leadership
Food and Beverage
Consumer Products

Publications

Us Patents

Micromilling Plant Sterols And Emulsifiers

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US Patent:
6391370, May 21, 2002
Filed:
Apr 6, 2000
Appl. No.:
09/543946
Inventors:
Richard B. Rogers - Chicago IL
John B. Topinka - Des Plaines IL
Elizabeth Gwartney - Littleton CO
Johnny Casanovas - Des Plaines IL
Scott T. Ostergaard - Racine WI
Daniel G. Lis - Schaumburg IL
John A. DeWalt - South Holland IL
Anilkumar G. Gaonkar - Buffalo Grove IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23D 900
US Classification:
426611, 426602, 514170, 514182, 514559, 552544, 552546, 552547
Abstract:
Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Method Of Manufacture Of Natural Cheese

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US Patent:
6358551, Mar 19, 2002
Filed:
Dec 20, 2000
Appl. No.:
09/742903
Inventors:
Sandra A. Trop - Palos Park IL
Scott T. Ostergaard - Racine WI
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582, 426 36, 426522, 426580
Abstract:
A method for incorporating concentrated milkfat into milk to form a concentrated milkfat/milk blend is provided. The concentrated milkfat/milk blend can be used in the preparation of natural cheese. The method provides a cost effective procedure for blending concentrated milk fat and milk without the use of added stabilizers. Fat in the concentrated milkfat/milk blend does not separate during additional processing required in producing a natural cheese from the concentrated milkfat/milk blend. In this process, a reduced-fat milk is blended with concentrated milkfat at a temperature sufficient to melt the concentrated milkfat to form a slurry. The slurry is homogenized, preferably using an in-line jet homogenizer at a pressure of about 90 to about 225 psig or a piston type homogenizer operated at a pressure of about 500 to about 1500 psig, to obtain the concentrated milkfat/milk blend with an average fat particle size of about 1. 0 to about 10 microns and a fat particle size distribution such that at least about 90 percent of the fat particles have a particle size of about 1. 0 to about 10 microns.
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Scott T Ostergaard from Racine, WI, age ~62 Get Report