The WMS Team
Richard H. Dougherty
Food Processing Specialist
Washington State University
106J FSHN Building
PO Box 646376
Pullman, WA 99164-6376
Phone: 509.335.0972
E-mail: rdougherty@wamfg.org
| Territory |
Statewide |
| Experience |
During 15 years of industry experience, Dick Dougherty's responsibilities included quality assurance, product development, regulatory affairs, research, and technical services for food processing and related operations. He has experience with canned and frozen fruits, vegetables, juices, soups and other specialties; dehydrated potatoes, beans, onions, and other condiments; freeze dried products; snacks; and meat and poultry products. |
| Areas of Expertise |
At Washington State University, Dick works with food processors of all types and sizes, specializing in development of small to mid-sized food businesses. He conducts workshops and conferences on food safety, regulatory issues, low acid and acidified foods processing (Better Process Control Schools), HACCP, product development, and food business development. He also serves regularly as a liaison between the industry and regulatory agencies (federal, state, and local) on food safety, processing, and labeling issues. |
| Certifications and Degrees |
Dick holds a B.S. in Dairy Science, an M.S. in Food Science (fruit and vegetable processing), and a Ph.D. in Food Science (food chemistry and food processing). He is certified in the Seafood HACCP Alliance Train-the-Trainer course. |
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