MSc Food Science
BSc (Hons) Biological Sciences
PROFILE
A food scientist with strong research skills useful in product development and product quality assessment. Working knowledge of food quality and safety systems coordination, implementation and document control. Hardworking individual who pays attention to detail, enjoys a challenge and is willing to learn.
KEY SKILLS
Analysis and problem solving
Research and development: Product development of various food products from concept right up to pilot trials and manufacturing supervision, application of flavours and formulations on beverages, emulsions, sweet goods/confectionery and nutritional food products, actively involved in solving manufacturing problems encountered.
New product shelf life testing and nutritional tables/labels
Experience in planning and execution of sensory based projects that reveal the descriptive nature of food products and consumer’s perception.
Working knowledge of GMP, ISO 9001, ISO 14001 and ISO 22000, FSSC 22000 and is in current company HACCP/FSSC 22000 team. Obtained Internal Auditing, HACCP and PRP training.
Investigating consumer complaints and control of non-conforming products.
Technical skills
Laboratory skills in sensory science, microbiology and food chemistry.
Good computer skills with working knowledge pastel evolution and of statistical packages such as Statistica, Unscrambler and Latentix for multi-variate data analysis, along with data and graphic presentation programs such as Microsoft PowerPoint.
Communication skills
Sound verbal presentation skills applicable to various types of audience from experience as a panel leader, panelist and oral presentations to industry management and communication with factory personnel.
Excellent report writing and data presentation. Published author of a peer reviewed article
PROFESSIONAL EXPERIENCE
Nov 2014 – date
SENIOR RESERARCH AND DEVELOPMENT TECHNOLOGIST/PRODUCT INNOVATOR
FLAV OUROME (PTY) LTD., MIDRAND, SOUTH AFRICA
Duties
New Product innovation to expand company portfolio by developing new products that may not exist in current data base.
Providing complete solutions according to client brief; product development from concept to manufacture.
Custodian of tea extract facet: – liaising with the supplier of extracts on a technical level.
Liaising with or providing information to contract packers, recipe development, compiling mixing instructions for batch packs or to send to clients.
Product development and flavor application in various products, including carbonated soft drinks, ice teas, squashes, energy drinks and shots, hot beverage powders (Cappuccinos, hot chocolates etc.), beverage compounds and juices, powdered soft drinks, dairy blends, hard-boiled candies, Instant desserts, yogurt, flavoured milks, instant milkshakes, instant custard, Jellies, Biscuits, Cream fillings for biscuits, Chewing gum, Chewy sweets, emulsions, sports and other nutritional products, non-dairy imitation foods.
Sensory evaluation of developed products, innovative flavour creations and tackling cost reduction projects for existing products.
Compiling nutritional information of developed products to provide labeling guidelines.
Performing necessary experiments to establish quality parameters for use in production quality control and to determine product stability
Sourcing application raw materials from suppliers and raw material costing.
Laboratory equipment maintenance and calibration
HACCP/FSSC 22000 team studies and internal auditing.
Supervision of junior staff
Nov 2012 – October 2014
RESEARCH AND DEVELOPMENT TECHNOLIOGIST
FLAVOUROME (PTY) LTD., MIDRAND
Duties
Product development and flavor application in various products, including carbonated soft drinks, ice teas, squashes, energy drinks and shots, hot beverage powders (Cappuccinos, hot chocolates etc.), beverage compounds and juices, powdered soft drinks, dairy blends, hard-boiled candies, Instant desserts, yogurt, flavoured milks, instant milkshakes, instant custard, Jellies, Biscuits, Cream fillings for biscuits, Chewing gum, Chewy sweets, emulsions, sports and other nutritional products, non-dairy imitation foods.
Sensory evaluation of developed products, innovative flavour creations and tackling cost reduction projects for existing products.
Compiling nutritional information of developed products to provide labeling guidelines.
Performing necessary experiments to establish quality parameters for use in production quality control and to determine product stability
Sourcing application raw materials from suppliers and raw material costing.
Laboratory equipment maintenance and calibration
HACCP/FSSC 22000 team studies and internal auditing.
Highlights: Developed a number of products available on market including an instant cappuccino range, energy shots and drink, hot chocolates.
Jan 2012 to October 2012: Took some time off to cater for family responsibilities
Jul 2009 – Dec 2011
UNIVERSITY OF PRETORIA, DEPARTMENT OF FOOD SCIENCE
Descriptive sensory evaluation panel leader for frozen green peas.
Trained panelist for the descriptive sensory evaluations of several foods including pears, avocados, ugali (sorghum pap), potato chips, marula juice, cow peas and marama bean paste.
Mentor in food science under graduate and honours practicals.
Physical science and biology tutor.
Aug 2007 – Nov 2008
QC SCIENTIST
DE;LTA BEVERAGES, ZIMBABWE
(Carbonated Beverages)
Duties
Generating Standard Operating Procedures, document control and management
Raising awareness of existing and emerging quality systems including GMPs, HACCP, OHS 18001.
Ensure Company products and processes meet applicable franchise and legal requirements.
Handling Consumer Complaints and control of non-conforming product.
Receiving inspection of raw materials.
Imported product and Trade analysis.
Production monitoring (Adherence to quality gates)
Conducting statistical process control studies
Jul 2005 – Jun 2006
QUALITY CONTROL TRAINEE
DELTA BEVERAGES, ZIMBABW
Duties
Chemical analysis of Brewing and Carbonated Soft Drinks raw materials.
Microbiological analysis including Yeast propagation, Media preparation and sample inoculation (Aseptic techniques).
Boiler, water and effluent analysis (utilities)
Water treatment, CSD syrup production, manufacturing process and packaging training
In-process quality assessment of lager beer and carbonated soft drinks
Chemical & Microbiological analysis of finished product – lager beer and carbonated soft drinks
HACCP implementation, quality systems documentation and awareness training
QUALIFICATIONS
MSc. Food Science degree University of Pretoria, South Africa
July 2009 – December 2011
Overall degree class: Distinction
BSc. (Hons) Biological Sciences Midlands State University, Zimbabwe
August 2003 – June 2007
Overall degree class: Distinction
OTHER ACHIEVEMENTS
Published author of Relating physico-chemical properties of frozen green peas (Pisum Sativum L.) with sensory quality article in Journal of the Science of Food and Agriculture (September, 2013)
Presented a poster on Frozen Green Pea Quality Measured Using Descriptive Sensory Evaluation & Statutory Grading at the 15th World Congress of Food Science and Technology (IUFoST Conference) held in Cape Town, South Africa on the 22nd -26th of August 2010.
Co-author of poster on Consumer Defined Specifications For Frozen Peas presented at Fourth European Conference on Sensory and Consumer research: A sense of quality held in Vitoria-Gasteiz, Spain on the 5th -8 th of September 2010.
Co-researcher of oral presentation on Consumer Defined Quality Specifications of Frozen Green Peas and Quality Prediction Using Physico-Chemical Parameters presented in the second Euroleague for Life Sciences (ELLS) Scientific Student Conference in Copenhagen, Denmark on the 12th -13 November 2010.
HACCP and PRP implementation compliant (FoodBev SETA)
