Cerule Welcomes Dr Bob Jackman to the Scientific Advisory Board

Dr Bob Jackman is a Food Scientist, with an undergraduate degree (BSc, Hon) from the University of British Columbia (Vancouver, BC) and graduate degrees (MSc, PhD) from the University of Guelph (Guelph, ON). He has authored or coauthored over 25 peer-reviewed journal articles, 6 book chapters, and several Records of Invention relating to his research on natural food pigments/colorants, physicochemical properties and functionality of food proteins, protein engineering, postharvest physiology, chill-injury and texture of fruits and vegetables, and isolation and characterization of value-added natural extractives from foods, botanicals and organic waste materials.

As an independent consultant, Robert spearheaded the patenting of a novel high-temperature organic waste bioconversion process, helped to establish and manage a Quality Control/Assurance (QC/QA) program and labs in newly built commercial plants using the technology to produce high-value animal feeds and fertilizers,

For the past 20 years, Robert has been providing R&D and technical support services to the Food and Natural Health Product (NHP) industries, and, more recently since legalization in Canada, also to the Cannabis industry, advising corporate clients on regulatory and GMP compliance matters, preparing and implementing Standard Operating Procedures and policies, troubleshooting process and product non-conformances and off-specifications, recommending corrective and preventive actions and process and product improvements, analyzing and interpreting analytical and technical data, and recommending tests, methods and/or processes to ensure product quality and regulatory compliance. He has been successful in obtaining over 60 NHP Licenses, most for difficult to license combination products, and several NHP site licenses on behalf of multiple and diverse clients, as well as a Cannabis License.

Robert is or has been a professional member of the Canadian Institute of Food Science & Technology, Institute of Food Technologists, American Botanical Society, and American Chemical Society and now member of the Cerule Scientific Advisory board.