Interviews  

Incidental Food Contact Lubricants

John Sander | Vice President of Research & Development, Lubrication Engineers

In this interview, John Sander, Vice President of Research and Development at Lubrication Engineers, dives into Food Lubricants. Food is an integral part of daily life, so it is very important. Most of us assume that the food we eat is clean and good quality. However, there are many places and times within the chain of food processing where it can be contaminated for numerous reasons. One of the ways to ensure safe and healthy food is for manufacturers to be aware of the lubricants they use in the process. Listen here to learn more.

 

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About the Author

John Sander Vice President of Research & Development, Lubrication Engineers

John Sander, Vice President of Research & Development, Lubrication Engineers, Inc., has aBS in chemistry from Wichita State University and an MS in environmental science from Friends University. In 1989 he began his career at Lubrication Engineers, where he has been responsible for a variety of lubricant quality, formulation and testing activities. He holds CLS and OMA I certifications from STLE, and a CLGS certification from NLGI. His memberships include SAE, NLGI, ACS and STLE. He has authored or co-authored 20+ technical and marketing papers and one book chapter (Chapter 13: “Petroleum Oil Hydraulic Fluids” in the Handbook of Hydraulic Fluid Technology). He is a past winner of the NLGI Author’s Award.