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Bonga Juice
- Laboratory anayst
2015 - maintenant
Entrainer en technique laboratoire
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Institut Européen de Coopération et de Développement
- Employee
2014 - 2015
* Prospection and registration of entrepreneurs processing fruits and vegetables, for training
* Trains and follows up entrepreneurs to respond to their rising needs
* Puts at the availability of entrepreneurs tools they can use to develop their activity GMP, HACCP, ISO)
* Assures for management of employees (7 employees) in the absence of project manager
* Assist in the development of new products for trainees and implementation of production lines
* Laboratory analyses of fruits and vegetable products (juices, sorbets, vitaminases, smoothies, jams)
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SABC
- Intern
2013 - 2013
* Follow-up of the Brewing Processes to Ameliorate Beer Brightness ;
* Laboratory analyses of raw material, analyses of mash and wort, heat transfer effects, process techniques, material
balances
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FankFood Co. SARL
- Intern
2012 - 2012
* Fabrication of an Alcoholic Drink Flavoured with Ginger ;
* New product development, physico-chemical analyses of raw material, sensory analyses, laboratory studies
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FankFood Co. SARL
- Student Engineer
2012 - 2012
Topic: Fabrication of an Alcoholic Drink Flavoured with Ginger
Activity: New product development, physic-chemical analyses of raw material, sensory analyses, laboratory studies ,
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The Agro-Pastoral Firm
- Student Engineer
2011 - 2011
: Student Engineer Intern at the Agro-Pastoral Firm (FAPL)
Topic: Processing of Meat and Meat Products
Activity: GHP, GMP, rigor mortis (good quality meat), animal production, food security of animals, Raw material analyses ,
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SOSUCAM
- Intern
Yaoundé
2011 - 2011
Activity: Cultivation of cane sugar, treatment through different production processes, obtention of syrup, crystallisation, purification and moulding ;
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African Distilling Company
- Intern
2011 - 2011
Activity: Experiencing the use of molasses (by-product of SOSUCAM) to produce whisky of different brands
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SOSUCAM
- Intern
Yaoundé
2011 - 2011
* Cultivation of cane sugar, treatment through different production processes, obtention of syrup, crystallisation,
purification and moulding
* Laboratory analyses of syrup before crystallization
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New Foods Co. SARL
- Student Senior Technician
2010 - 2010
Topic: Contribution to the Putting in Place of an HACCP System on the Bambi Chocolate Production
Activity: GMP, GHP. Identification of CCPs, preventive and corrective actions proposals, production techniques ,
