Expert Details

Expert in Product Development, Food Processing, Food Safety, Food Sanitation, HACCP

Expert ID: 726268 New Jersey, USA

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Developed several new beverages for Lipton including flavored ice tea, fruit juice, and herbal tea, developed new candy product for the major company in Tajikistan. Worked on sugar free candy, used and taught food ingredients in developing new products and in cost savings. His master's degree was on irradiated shrimp. Also worked in Germany on irradiated fish, several products were developed under his supervision at Lipton, Domino sugar and Reckitt Benckiser. Worked with a major health food company on developing nutraceutical drinks and tablets, developed high quality instant and cook up soups. Developed several new beverages for Lipton including flavored iced tea, fruit juice and herbal tea.

Developed nutritional beverage. Developed herbal drinks. Developed and implemented HACCP program. Implemented food Safety program. Developed new candy products.

Expert may consult nationally and internationally, and is also local to the following cities: New York, New York - Yonkers, New York - Newark, New Jersey - Jersey City, New Jersey - Paterson, New Jersey - Elizabeth, New Jersey - Bridgeport, Connecticut - New Haven, Connecticut - Hartford, Connecticut - Philadelphia, Pennsylvania

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Education

Year Degree Subject Institution
Year: 1967 Degree: PhD Subject: Food Science and Technology Institution: University of Wisconsin
Year: 1963 Degree: MS Subject: Food Technology Institution: Oregon State University
Year: 1959 Degree: BS Subject: Food Science Institution: Alexandria University

Work History

Years Employer Title Department Responsibilities
Years: 2005 to 2009 Employer: Title: President Department: Responsibilities: All aspects of product development.Consultant to several companies and work with Rutgers University(CAFT)
Years: 2000 to 2005 Employer: Title: Head of Department Department: Responsibilities: Managing the foods division including product and process development,quality assurance and new product development
Products include French's mustard,Frank,s red hot,Mayonnaise,and other condiments
Years: 1991 to 2000 Employer: Title: Vice President of R&D Department: Responsibilities: Managing all aspects of sugar manufacturing,quality control,product and process development and new product development.Developed added value products
Years: 1980 to 1990 Employer: Title: Director of R&D Department: Responsibilities: Manage beverage R&D and soups,meals R&D.Managed process development.Areas include tea,ice tea,herbal tea,cup of soup,cook up soup,pasta and sauce,rice and sauce and other new products
Years: 1974 to 1980 Employer: Unilever / Lever Brothers Title: Department: Foods Division Responsibilities: Managing and developing new products in the area of fats and oils and syrups

Government Experience

Years Agency Role Description
Years: 2005 to 2009 Agency: USAID Role: Volunteer Description: Improve food products and process in developing countries including Jordan,Tajikistan,Azerbaijan,Moldova and Ukraine

International Experience

Years Country / Region Summary
Years: 1972 to 1976 Country / Region: Germany Summary: Research work on irradiated fish
Years: 2000 to 2000 Country / Region: Jordan Summary: Assisted a candy company in solving processing issues
Years: 2005 to 2005 Country / Region: Tajilistan Summary: Assisted a major company in developing and improving products
Years: 2006 to 2006 Country / Region: Azerbaijan Summary: Assisted companies in the following fields; pasta candy,bakery products.Developed and improved products
Years: 2007 to 2007 Country / Region: Moldova Summary: USAID work in assisting a food canning company

Career Accomplishments

Associations / Societies
Institute of Food Technologists
Licenses / Certifications
Food Processing
HACCP
Awards / Recognition
Fulbright Schalrship
Alexander Von Humboldt Stiftung(Germany).
BS first in class
Publications and Patents Summary
12 puplications

Additional Experience

Training / Seminars
Sugar in confectioner.
Product development from concept to marketing
Ingredients usage in product formulations
Vendor Selection
Sourced ingredients including,flavors,starches,sweetners,antioxidants,
preservatives,functional ingredients,dairy,pasta,grains,..etc
Marketing Experience
New product development.
Develop HACCP program.
Improve product quality.
Cost savings.
Food safety.
Problem solving.

Language Skills

Language Proficiency
Arabic

Fields of Expertise

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