BOSTON
R&D PROJECT LEADER
• Management of projects from concept to full-scale production: new product development, productivity, quality improvement and expertise
• Definition and setting up of trials (lab bench, pilot plant and industrial line). Management of new process or equipment, scaling up from pilot to factory
• Drawing up of raw material, process and product specifications
TECHNICAL KNOWLEDGE
• Global knowledge of food ingredients and unit operations
• Advanced knowledge of yogurts and dairy ingredients, biscuits and biscuit-related ingredients, formulation, processing and equipments
• Integration of nutritional requirements and regulatory principles to achieve labeling objectives
• Practical use of HACCP, microbiology and food safety principles
• Working knowledge of sensory analysis: panel leading and training, sessions organization, statistical results analysis.
• Product analysis (physical and chemical methods), consumer testing methodologies (qualitative and quantitative)
MANAGEMENT SKILLS
• Define and monitor level of resources (man days) and costs (trials, analysis...) needed
• Management of a technician: set short and long term objectives, define development opportunities and review annual performances.
Fluent in English, worked in the USA.
Mes compétences :
Agroalimentaire
Analyse sensorielle
Gestion de projet
Innovation
Recherche et Développement
Qualité
