Monoj K. Gupta
is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of Oil Technology and Food Processing
. He holds a Master's degree in chemical engineering from the University of Florida, Gainesville, Florida and was named Fellow at the American Oil Chemists Society (AOCS) in 2008.
As President of MG Edible Oil, he is currently providing consulting services for Oil and Food Processing companies in the United States, Latin America, Africa, Europe and the Middle East. His services are in the area of oil processing, from oil refining to finished product packaging. More specifically, he offers the following process related services:
- Frying Process
- Vegetable Oil Processing
- Baking Process
- Product Formulation & Development
- Technical Training
Mr. Gupta is also the author of numerous technical publications in the U.S. and in other countries. He has written several book chapters, including a chapter on "Manufacturing Emulsifiers" in the Fifth edition of Bailey's Industrial Oils & Fats
, as well as two chapters on frying of the Sixth edition of the same book. He published a book on frying through the American Oil Chemists Society in March of 2004.
Mr. Gupta delivers lectures around the world on oil processing and its applications. He has taught short courses at Texas A&M from 1994 till 1998, and since 1996 has also taught short courses in Vegetable Oil Processing, and Frying at the Institute Food Technology, the American Association of Cereal Chemists, American Oil Chemists Society, University of California, Davis and the American Soybean Association.
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Monoj K. Gupta, (ed.)
A comprehensive and made-easy review of all vegetable oil processing steps, including critical process control points, their significance, proper control ranges, and the troubleshooting process. This book is a must-have for vegetable oil processing and maintenance personnel, as well as equipment manufacturers. It discusses process equipment and their functions, along with everything one needs to know to maintain the operation in good order.
Monoj K. Gupta, et al
his book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.