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Richard Stier  

Richard Stier
Consulting Food Scientists


Work experience
Professional activities and affiliations
Contact details



Richard (Rick) Stier is a consulting food scientist with international experience in food safety (HACCP), food plant sanitation, quality systems, process optimization, GMP compliance, and food microbiology. He has worked with a wide range of processing systems and products, including canning, freezing, dehydration, deep-fat frying, aseptic systems, and seafood processing. At every position he has worked, he has shown a unique ability to work with companies at all levels, from top management, including marketing, to line workers, to understand, develop and implement systems to enhance these companies' operations.


Recent publications on the Web:

  • What Should Food Processors Do with Cell Phones?  Read the article (.pdf file: see p.10/20)
  • To Swab or Not to Swab?;   Food Engineering, Vol.91(12), 38-43 (2019)
  • Modernized Methodology;   Food Engineering, Vol.92(1), 82-94 (2020)
  • The basics of cleaning and sanitation in food plants  Read the article
  • Allergen Awareness: Are Restaurants and Foodservice Doing Enough?  Read the article
  • Wash Up: Don’t Overlook the Role of Handwashing in Food Safety  Read the article
  • Lessons from the Coronavirus Outbreak for the Food Industry  Read the article
  • Strong Employee Education Is Good for Your Business  Read the article
  • Audit Trouble  Read the article (.pdf file: see p.26/60)
  • Controlling Foreign Materials in Your Products  Read the article (.pdf file: see p.20/20)
  • How Different Cultures and Habits Influence the Safety of Fried Foods  Read the article
  • The Food Industry and the COVID-19 Pandemic  Read the article
  • Robot Uprising  Read the article
  • How to Ensure Quality in Frying  Read the article
  • Why a Comprehensive Frying Study is the Key to Quality Frying  Read the article
  • Do Third Part Audits Need a Revision?  Read the article


June 1974 B.S. in Food Science (Rutgers University)
May 1977 Better Process Control School (University of California - Davis)
Sept 1977 M.S. in Food Science & Technology (University of California - Davis)
April 1986 Statistical Quality Control Short Course (University of California - Davis)
MASTERS THESIS: - The Effects of Blast Chilling on Various Microbiological Aspects of Fresh Beef Carcasses

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Work Experience

International Experience

Stier has worked in or participated in or organized technical programs in the following countries: Canada, China, Columbia, Costa Rica, Mexico, Guatemala, England, Indonesia, Northern Ireland, Belgium, France, Sweden, Denmark, The Netherlands, Spain, Italy, Germany, Greece, Egypt, Morocco, Tunisia, Kuwait, Lebanon, Japan, Poland, Romania, South Africa, South Korea, Switzerland, Taiwan, The Philippines, Thailand, India and Mongolia.

  • Consulting Food Scientist - 3/95 to present - Self employed consultant in the areas of food safety, quality systems, HACCP, sanitation, food processing, GMP compliance, vendor compliance and marketing. Has worked in throughout the United States, Europe, Asia and Africa.
  • Technical Director, Meat Export Program, Ulaanbataar, Mongolia. (9/2001 to 3/2002) Assisted the Mongolian meat processing industry in upgrading their safety, sanitation and quality programs in an effort to build exports. Efforts include the creation and distribution of a meat industry newsletter, workshops, in-house consulting and field trips to processors around the world.
  • Director, Technical Services for USAID sponsored project Agricultural Led Export Businesses (ALEB) - (3/1999 to 9/2001) Assisted the Egyptian processing industry upgrade food safety, quality, sanitation and processing operations so that they would be more competitive internationally.
  • Consulting Food Scientist - 3/95 to present - Self employed consultant in the areas of food safety, quality systems, HACCP, sanitation, food processing, GMP compliance, vendor compliance and marketing. Have worked in throughout the United States, Europe, Asia and Africa.
  • Contributing Editor (Baking & Snack magazine) - 3/91 to present - Responsible for researching and writing technical articles of interest to the baking and snack industries. Work rec'd award from IAMFES for best article in environmental area for 1993.
  • Manager Manufacturing Quality Services (Libra Laboratories, Inc., 1/88 to 3/95) - Responsible for supporting and marketing the services and products of Libra. The target market is those companies producing snack or fried foods. Built sales volumes for test kits to a projected $1MM per annum business. Also, consulted throughout the United States and internationally in the areas of food safety, sanitation, FDA compliance, food spoilage, quality systems and process enhancement.
  • Quality Assurance Director (Dole Packaged Foods Company, 6/85 -12/87) - Developed, implemented, and managed quality programs for 35 products within 9 product lines with value exceeding 50 MM. Development of key systems such as product coding & tracking saved the company hundreds of thousands of dollars.
  • Head Microbiology Section (National Food Processors Assoc., 12/81-6/85) - Supervised 7 microbiologists in providing technical assistance to NFPA Members and Technical Service Corporation (now NFL) clients. Work involved basic research, practical problem solving, and routine evaluations of all manner of food products and ingredients. Assisted in developing and implementing protocols for evaluating aseptic processing systems, paving the way for introduction into the U.S. of new systems (Tetra-Pak, CombiBloc, Bosch) in early 1980's.
  • Microbiologist/Senior Microbiologist (National Food Processors Association, 7/77-12/81) - Provided technical service to NFPA Members and Technical Service Corporation clients. Responsibilities were increased with the promotion to the senior position.
  • Microbiological Consultant (Woodland Nut Company, 1/76-6/76) - Conducted routine sampling of product and equipment, evaluated the samples, and recommended procedures to improve process operations and dispose of suspect product.


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Product Experience


  • Freeze-dried meats and fish;
  • Tree nuts;
  • Canned and smoked fish; canned foods of all kinds (low acid, acidified, and acid);
  • Fried foods;
  • Aseptic products & equipment of all kinds;
  • Fresh fruit & produce;
  • frozen specialty items;
  • Chilled and frozen juices; bulk fruit concentrates;
  • Seasonings and spices;
  • Dried pet foods;
  • Aseptic products in all kinds of containers;
  • Honey;
  • Fried snacks;
  • Bakery products;
  • Nutritional supplements;
  • Fully fried and parfried entrees & other products.


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Professional activities and affiliations

Stier is an instructor at technical courses and symposia in the United States, Southeast Asia, Africa, and in Europe. These programs have been on such diverse topics as HACCP, quality management, statistical process control, food plant sanitation, food microbiology, the chemistry and technology of deep fat frying, and processing of low-acid and acidified foods (FDA Sanctioned Better Process Control Schools). He was an instructor at the first officially sanctioned schools taught in Belgium (Katholic University in Leuven) and in Morocco through the United States Agency for International Development, and organized and served as an instructor for the first school in Egypt.

Stier has served as a consultant to the following associations:

  • American Soybean Association
  • United Soybean Association
  • National Honey Board
  • Almond Board of California
  • US member of ISO Technical Committee 34 charged to developed a Food Safety Management System based on HACCP and ISO principles (established as ISO 22000 as of September 2005)

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Contact details

Richard Stier
Consulting Food Scientists
627 Cherry Avenue,
Sonoma, CA 95476
Tel: +1 707 935 2829
Fax: +1 707 935 2829

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Profile last updated on: 20201112

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