The NutriLean Team.

Stephen’s Bio

Founded in 2001 by Stephen Kelleher, Ph.D., Proteus Industries is the company behind NutriLean. A renown food chemist, Dr. Kelleher spent years doing protein and lipid research with Advance Protein Technologies, and as a researcher at UMass-Amherst Marine Station in Gloucester, MA.

Dr. Kelleher earned his Ph.D. from the University of Massachusetts at Amherst and an M.S. from Cornell University. He has received numerous honors and awards and maintains membership in organizations that include American Chemical Society and the Institute of Food Technologists.

Publications

For a little light reading, here is a list of his published works:

  • Kelleher, S.D., Feng, Y., Kristinsson, H., Hultin, H.O. and McClements, D.J. 2004. Functional fish protein isolates prepared using low ionic strength, acid solubilization/precipitation. In: Developments in Food Science, More Efficient Utilization of Fish and Fisheries Products, Elsevier Science Pub., Amsterdam, pp. 407-414.

  • Kelleher, S.D., Feng, Y., Hultin, H.O. and Livingston, M.B. 2004. Role of initial muscle pH on the solubility of fish muscle proteins in water. J. Food Biochem. 28:279-292.

  • Park, Y., Kelleher, S.D., McClements, D.J. and Decker, E.A. 2004. Incorporation and stabilization of Omega-3 fatty acids in surimi. J. Agric. Food Chem. 52(3):597-601.

  • Opiacha, J., Hultin, H.O., Huang, C-H. and Kelleher, S.D. 2003. Improvements in stability and functionality of fatty fish surimi. In: Food Functionality: Physico-chemical and Biological. Z.U. Haque (ed.), CRC Press, Boca Raton, FL.

  • Undeland, I., Kelleher, S.D., Hultin, H.O., McClements, D.J. and Thongraung, C. 2003. Consistency and solubility changes in herring (clupea harengus) light muscle homogenates as a function of pH. J. Agric. Food Chem. 51 (14):3992-3998.

  • Undeland, I., Hultin, H.O. and Kelleher, S.D. 2002. Recovery of functional proteins from herring (clupea harengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50(25):7371-7379.

  • Kelleher, S.D., Livingston, M.B., Hultin, H.O. and Aciukewicz, T.J. 2001. Characteristics and storage stability of Atlantic hagfish. J. Aquatic Food Process. Technology 10 (4):27.

  • Hultin, H.O. and Kelleher, S.D. 2000. Surimi processing from dark muscle fish. In: Surimi and Surimi Seafood. J.W. Park (ed.), Marcel Dekker, New York, pp. 59-77.

  • Kelleher, S.D. 2000. Physical characteristics of muscle protein extracts prepared using low ionic strength, acid solubilization/precipitation. Ph.D. Thesis, University of Massachusetts.

  • Kelleher, S.D. and Hultin, H.O. 2000. Functional chicken muscle protein isolates prepared using low ionic strength, acid solubilization/precipitation. Proceedings of the 53rd Reciprocal Meat Conference, Columbus, OH, June 18-21, 2000.

  • Kelleher, S. and Hultin. H. 1999. A process for isolating functional protein from pelagic fish. Manual of the 7th Annual OSU Surimi Technology School. Oregon State University, Seafood Laboratory.

  • Richards, M.P., Kelleher, S.D. and Hultin, H.O. 1998. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agric. Food Chem. 46(10):4363-4371.

  • Jia, Tian-dong, Kelleher, S.D., Hultin, H.O., Petillo, D., Maney, R. and Krzynowek, J. 1996. Comparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle. J. Agric. Food Chem. 44(5):1195-1201.

  • Krishnamurthy, G., Chang, H.S., Hutlin, H.O., Feng, Y., Subramarian, S. and Kelleher, S.D. 1996. Solubility of chicken breast muscle proteins in solutions of low ionic strength. J. Agric. Food Chem. 44(2):408-415.

  • Bakir, H.M., Hultin, H.O. and Kelleher, S.D. 1994. Gelation properties of fatty fish processed with or without added NaCl, cryoprotectants and antioxidants. Food Res. Internat. 27:443-449.

  • Bakir, H.M., Hultin, H.O. and Kelleher, S.D. 1994. Some properties of fish gels made from several Northwest Atlantic species in the presence of high and low salt. J. Food Process. Preserv. 18:103-117.

  • Kelleher, S.D., Hultin, H.O. and Wilhelm, K.A. 1994. Stability of mackerel surimi prepared under lipid-stabilizing processing conditions. J. Food Sci. 59(2):269-271.

  • Xing, Y., Yoo, Y., Kelleher, S.D., Nawar, W.W. and Hultin, H.O. 1993. Lack of changes in fatty acid composition of mackerel and cod during iced and frozen storage. J. Food Lipids 1:1-14.

  • Kelleher, S.D. Silva, L.A., Hultin, H.O. and Wilhelm, K.A. 1992. Inhibition of lipid oxidation during processing of washed, minced Atlantic mackerel. J. Food Sci. 57:1103-1108,1119.

  • Hultin, H.O., Decker, E.A., Kelleher, S.D. and Osinchak, J.E. 1992. Control of lipid oxidation processes in minced fatty fish. In: Seafood Science and Technology. E.G. Bligh (ed.), Fishing News Books, Oxford, UK pp. 93-100.

  • Osinchak, J.E., Hultin, H.O., Zajicek, O.T., Kelleher, S.D. and Huang, C-H. 1992. Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Radical Biol. Med. 12:35-41.

  • Xing, Y., Yoo, Y. Kelleher, S.D., Silva, L.A., Halpin, B.E., Nawar, W.W. and Hultin, H.O. 1992. Stability of n-3 fatty acids of fish during processing and storage. In: Process Induced Chemical Changes in Food Composition. D.J. Armstrong and S.W. Page (eds.)

  • Kelleher, S.D. and Hultin, H.O. 1991. Lithium chloride as a preferred extractant of fish muscle proteins. J. Food Sci. 56(2):315-317.

  • Nawar, W., Hultin, H.O., Li, Y., Xing, Y. Kelleher, S. and Wilhelm, C. 1990. Lipid oxidation in seafoods under conventional conditions. Food Rev. Internat. 6:647-660.

  • Kelleher, S.D. and Zall, R.R. 1983. Ethanol accumulations in muscle tissue as a chemical indicator of fish spoilage. J. Food Biochem. 7:87.

  • Hultin, H.O., McDonald, R.E. and Kelleher, S.D. 1982. Lipid oxidation in fish muscle microsomes. In: Chemistry and Biochemistry of Marine Food Products. R. Martin, G. Flick, C. Hebard and D. Ward (eds.) AVI Publishing Co., Westport, CT, pp 1.

  • Kelleher, S.D., Buck, E.M., Hultin, H.O., Parkin, K.L., Licciardello, J.J. and Damon, R.A. 1982. Chemical and physical changes in red hake blocks during frozen storage. J. Food Sci. 47:65.

  • Regenstein, J.M., Hultin, H.O., Fey, M. and Kelleher, S.D. 1980. Utilization of red hake. Mar. Fish. Rev. 42:32.

  • McDonald, R.E., Kelleher, S.D. and Hultin, H.O. 1979. Membrane lipid oxidation in a microsomal fraction of red hake muscle. J. Food Biochem. 3:125.

Management

  • Stephen D. Kelleher

    Founder and Chief Scientist

    Stephen D. Kelleher, Ph.D., is an accomplished scientist and food chemist. Following many years of protein and lipid research, Dr. Kelleher founded Proteus Industries in 2001 and he currently serves as Chief Scientist.

    Prior to founding Proteus, Dr. Kelleher was a research scientist at the University of Massachusetts for 14 years focusing on the basic chemistry of lipid oxidation and protein physical properties, mainly in the area of seafood. Dr. Kelleher has also worked in a variety of food service roles with companies such as Campbell Soup Co, and has consulted internationally in Europe and the Middle East. He has published over 50 manuscripts and secured 8 patents with 8 more pending. Dr. Kelleher received his education at University of Massachusetts and Cornell University.

  • Timothy Driscoll

    Chief Executive Officer

    Tim Driscoll, known for his broad base of international experience in leading multi-national companies and small businesses to positions of prominence and to financial success, is CEO of Proteus Industries. He has spent over thirty years with various companies in the specialty chemical and lubricating oil industries.

    He also serves as President and CEO of Driscoll Management Services, LLC, where he specializes in strategy development, executive coaching, business development, and international lobbying and as President of MTD Ventures, a consulting company that specializes in China. Prior to that, Driscoll was the President of the East Africa Pyrethrum Institute; President and CEO of Agrevo Environmental Health; President of Roussel Environmental Health; CEO of Welcome Environmental Health; President of Fairfield American Corp and Chief Operating Officer of American Oil and Supply International. He was with FMC Corporation in various sales positions in his early career.

    He has served on various Boards including American Oil and Supply, ILMA, Cambridge International, the East Africa Pyrethrum Institute, and Proteus Industries. He is a past president of NAMA, and executive vice president for ILMA.

    Driscoll is a graduate of Villanova University with a BS in Economics and has an MBA from Xavier University. He served as a Lieutenant in the US Navy.

  • Wayne Saunders

    Vice President, Research and Development

    Wayne Saunders boasts more than 30 years experience in the seafood industry. His work has focused on production, research and development, and operations. Saunders has been a driving force in the product development and process implementation of the revolutionary technologies developed by Proteus. He continues to work with clients on developing new products utilizing Proteus' proteins.

    Prior to joining Proteus, he was Plant Manager at Good Harbor Filet in Gloucester, MA, where he served for twelve years.

  • Peter Williamson

    Vice President, Operations

    Peter Williamson started with Proteus Industries in 2001. Prior to Proteus, Peter was a manager with a large multi national corporation. Additionally, he has over 20 years experience in the food service industry, both as a chef and a manager.

    At Proteus, Peter's focus is product development, process implementation and operations. He currently holds 3 issued patents with 3 more pending. Peter received a Degree in Finance from Salem State College.

Facilities

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