Barry M. Weinstein is President of Barry M. Weinstein & Associates, a consulting firm providing process engineering, project management, and statistical quality control support for the food and personal care product industries.
Mr. Weinstein has more than 35 years of experience in project management and process development in the nutritional supplement, food, and personal care products industries.
Mr. Weinstein holds multiple U.S. patents on particle agglomeration and low temperature saponification. Barry has authored and presented programs on Cross-Functional Project Management for the IFT, ACS, AIChE, SLAS and at Chemindix 2010 (Bahrain). In 2016-2017, he served as chairman for the Southern California section of the Institute of Food Technologists and chaired the Southern California Food Industry Conference in 2016. He has been an instructor with the American Chemical Society since 2000.
Mr. Weinstein holds B. Sc. and M. Sc. Degrees in Chemical and Biochemical Engineering from Rutgers University.