Raivo Karmas is an associate in the firm’s Litigation Department, where he is a member of the Intellectual Property Litigation Practice. He joined Goodwin Procter in 2003.

Professional Activities

Mr. Karmas is a member of the Institute for Food Technologists (IFT), National Association of Flavors and Food-Ingredient Systems (NAFFS), Society of Rheology and Sigma Xi Scientific Research Society.

Publications/Presentations

Mr. Karmas has presented his research at various venues, including meetings of the Institute for Food Technologists, American Chemical Society and the American Dairy Science Association, as well as the 5th International Maillard Browning Symposium. His numerous book and journal contributions include the following:

• “Modeling Maillard Browning in Dehydrated Food Systems as a Function of Temperature, Moisture Content, and Glass Transition Temperature,” Flavor Technology: Physical Chemistry, Modification and Process (Ho, C.T. et al. eds., 1995).
• “The Effect of Glass Transition on Maillard Browning in Food Models,” Proceedings of the 5th International Symposium on Maillard Browning- Maillard Reactions in Chemistry, Food, and Health (Labuza, T.P. et al. eds., 1994).
• “Stability-Related Transitions of Amorphous Foods,” Thermochimica Acta. 246:249-69 (1994).
• “Effect of Glass Transition on Rates of Nonenzymatic Browning,” Journal of Ag. Food Chem. 40:837-79 (1992).
• “Determination and Interpretation of Alkaline Phosphatase Activity in Experimental and Commercial Butters,” Journal of Dairy Science. 73:584-89 (1990).

Professional Experience

Prior to joining Goodwin Procter, Mr. Karmas participated in the IP Section of the Rutgers University Community Law Clinic, assisting incubator companies and solo inventors with patenting issues in the financial business methods and mechanical arts. He also worked with the Office of Corporate Liaison and Technology Transfer at Rutgers University assessing the patentability of professors’ inventions.

Mr. Karmas entered the legal profession after having worked in the food industry as an R&D scientist at M&M/Mars and Haagen-Dazs, doing both product and process development. He has worked in flavor development, rheology, milk protein functionality, emulsion structure and stability, sugar crystallization, baking science and technology, IP management and trouble shooting.

Additionally, after completing his undergraduate degree, Mr. Karmas spent several months interning with the University of Puerto Rico at its agricultural experimental research stations and volunteered as a food engineer at the processing facility of a fruit juice cooperative in Puerto Rico. Through Princeton University’s Princeton-in-Asia program and Matsushita’s Oversea’s Training Center in Hirakata, Japan, he spent a summer in Japan learning about Japanese business management.

Bar and Court Admissions

Mr. Karmas is admitted to practice in New York and New Jersey.

Honors and Awards

Mr. Karmas is the recipient of the Prof. Endel Karmas Award for Excellence in Teaching and the C. Olin Ball Award for Excellence in Food Engineering.

Education

J.D., Rutgers School of Law-Newark, 2003 (with honors)
Ph.D., Rutgers University, Dept. of Food Science, 1994
M.S., Rutgers University, Department of Food Science, 1989
B.S. Cook College, Rutgers University, 1985 (high honors)