Expert Details
Product Development in Oils & Fats, Margarines, Spreads, Butter, Peanut Butter, etc.
ID: 724526
Indiana, USA
Expert did his BS in Applied Chemistry from Karachi University in Pakistan. He studied a lot of different food industries, including Fats & oils, dairy, biscuits, etc.
During his 5 years as Food Scientist at Land O' Lakes Inc., expert developed extensive study of the Butter and Butter Fat derived products. Some of the new products that he developed at Land O' Lakes include the ever popular Spreadable Butter, Soft Butter for Baking & Light Spreadable Butter.
He has developed and commercialized more than 28 Food Products (including New Products and Reformulation, product re-stage). Out of those, about 8 were Retail and the rest were Food Service of Industrial products, serving some of the biggest Food companies in the world. He is well versed in the 'Stage Gate' process of New Product Development, from concept development till commercialization. Expert is a strong believer in the upfront consumer/customer work to better define the product concept and thus the finished product success criteria. Upfront sensory and market research work has been the key to the success of his products. His biggest new retail product launches are 'PAM Professional' and 'Land O' Lakes Spreadable Butter'.
Expert has 15 years practical experience in the areas of oils and fats.
Unilever Company: Food Scientist/ Shift Manager- He learned the edible oil refining (chemical refining, bleaching, hydrogenation, interesterification, deodorization, etc). 5 years with Land O Lakes: Food Scientist over Margarines and Butters. Worked extensively on oils and fats related products. 3 years at ConAgra Foods: R&D Manager over PAM Cooking Oils, Wesson Cooking Oils, Food Service Margarines and Shortenings.
Technical lead for company-wide ‘Oils & Fats’ SCT (Strategic Component Team), providing technical expertise on fats and oils to all divisions of the company. Represented ConAgra Foods in ISEO (Institute of Shortening & Edible Oils) Technical Committee.
Commercialized the following Zero Trans Fat Products: -Puff Pastry margarine (12 MM lbs/yr) -Specialty baking margarine (patent pending) -Liquid margarine (12 MM lb/yr) -Single serve margarine (patent pending) (~6 MM lb/yr) -Move Over Butter’ pourable shortening with and without sodium (patent pending) (~10 MM lb/yr) -Marzetti’s Caramel Apple Dip (~8 MM lb/yr)
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1990 | Degree: MS | Subject: Food Science | Institution: Karachi University, Pakistan |
| Year: 1999 | Degree: MS | Subject: Analytical Chemistry | Institution: Georgia State University, GA |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2004 to 2007 | Employer: Con Agra Foods Inc. | Title: Product Development Manager | Department: Grocery Foods |
Responsibilities:He managed all innovation, new product development, product optimization and cost saving projects for PAM Cooking oil sprays, Wesson Cooking Oils, Peter Pan Peanut butter, Knott's Jelley & Jam, and Gulden Mustard. In addition, he managed and formulated margarines and shortenings for large industrial and food service customers. |
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| Years | Employer | Title | Department |
| Years: 1999 to 2004 | Employer: Land O Lakes Inc | Title: Food Scientist | Department: R&D |
Responsibilities:He was the Product Development Scientist, with emphasis in the areas of butter, margarine & spreads. |
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| Years | Employer | Title | Department |
| Years: 1992 to 1997 | Employer: Unilever (Pakistan) | Title: Assistant Manager R&D | Department: R&D |
Responsibilities:He was the technical manager over the manufacturing plant with processes such as edible oil refining, bleaching, hydrogenation and deodorization, as well as margarine manufacture. |
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| Years | Employer | Title | Department |
| Years: 1990 to 1992 | Employer: Pakistan Beverages Pvt Ltd | Title: QA Chemist | Department: Quality Assurance |
Responsibilities:All quality control testing of the Pepsi Cola products, both in-process and finished product quality testing. |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 1992 to 1997 | Country / Region: Pakistan | Summary: He worked as the R&D Assistant Manager at Unilever Company in Pakistan for 5 years. |
Career Accomplishments
| Associations / Societies |
|---|
| IFT, AOCS |
| Awards / Recognition |
|---|
| 4 High Performance & Leadership awards in 3 years at ConAgra Foods. |
| Publications and Patents Summary |
|---|
| He has applied for 7 patents in the oils and fats area. Patents Pending: 1. Zero Trans fat margarine with specific melt profile, June 06, 2. Zero Trans fat spread with specific SFI curve, June 06, 3. Zero Trans fat liquid shortening with no separation, July 05, 4. Zero Trans fat margarine with no creaming, July 05, 5. Cooking oil spray with Rosemary extract, May 07, 6. Cooking oil spray with RBDW Cottonseed oil, May 07. |
Additional Experience
| Vendor Selection |
|---|
| He is well connected with the food ingredient vendors, especially in the areas of oils, emulsifiers, flavors, colors, preservatives, antioxidants, etc. |
| Marketing Experience |
|---|
| Having represented ConAgra Foods in ISEO (Institute of Shortening and Edible Oils), he has personal connections with the technical leaders of most of the biggest companies in the oils & fats industry. |
| Other Relevant Experience |
|---|
| Having developed and launched more than 28 new products (retail, food service and industrial), he is well versed in the Process of New Product Development, including protocol development for conducting market research and sensory testing. |
Language Skills
| Language | Proficiency |
|---|---|
| English | |
| Urdu | |
| Hindi |
Fields of Expertise
antioxidant, butylated hydroxyanisole, applied chemistry, butter, butterfat, dairy product, canola oil, new product design, fat crystallization, fat substitute, butterfat substitute, new product development, commercialization, consumer product design, food product development, rapid product development, stage gate process, scale-up, new consumer product development, edible oil, coconut oil, cooking fat, cooking oil, corn oil, cottonseed oil, edible fat processing, edible oil processing, essential fatty acid, fat, fat analysis, fat hydrogenation, fat oxidation, fat processing, fat purification, fat-soluble food component, fat-soluble vitamin, fatty acid, food product, lipid, oil, shortening (fat), trans fatty acid, triglyceride, unsaturated fatty acid, consumer food product, industrial product, milk-based beverage, cholesterol-reduced food product, carbonated beverage, fat flavor, oil flavor, off-flavor, hydrogenated oil, peanut butter flavor, saturated fatty acid, fat mimetic, food lipid oxidation, food lipid, lipid oxidation, rancidity, food crystallization, product design, esterification, bottled water, food surfactant, food additive, xanthan gum, lecithin, frying, dairy processing, cooking