Specialized in the field of Food Science and Technology; have varied experience in the administration of human resources, research and development and quality assurance. Find creative solutions with an open spirit to accomplish strategic objectives of the company. Take a leadership role based on respect, consultation and confidence of the team personnel to attain fruitful results by their motivation and participation.
PROFESSIONAL EXPERIENCE
ABIASA INC, Canada 1998 - 2008
A company engaged in research, production and commercialization of live lactic ferments and probiotic cultures for the dairy, animal, food and dietary supplement industry.
Technical Director and Share Holder
Lead a team of microbiologists and food chemists for the department of research and development and quality assurance. Responsible for the supervision for the quality assurance during production, coordinate and install a program of HACCP, GMP, quality management of all incoming and finished products, orientation and execution of research and development program, maintain a strain bank of over 250 microbial strains and production of around 30 different strains, production optimization of various strains in lab, pilot plant and production scale, creation of formulation for the dairy, agri-food and probiotic applications, technology development to increase the production yield, reduce costs, diminish waste and adapt to the custom oriented needs of the marketing.
Special contribution on the layout, construction and installation of new laboratory and pilot plant of the new production facility, organizing formation of the clients and employees, web design, TV, press and technical presentations in the international conferences on the exposure to company products.
Company engaged in the production of food grade enzymes for the preservation of milk and other food applications.
Technical Director - Operations
Assisted by Food chemists, microbiologists and engineers, I was responsible for the quality assurance and commercialization of enzymes in dairy industry for Europe and S. America
Led and organised the total company operations. This included registration of products with government authorities, formula development, selection of personnel and distribution facilities and negotiation of all significant contracts.
Supervised the technical and scientific aspects of new product development, including oversight of the relevant scientific research and clinical studies.
Organised in-house research and development in co-operation with universities in Spain and Canada with specialised centres that operate in collaboration with governmental authorities. Worked with technical experts and physicians to prepare technical dossiers for EU countries.
Co-ordinated research for product development, production and quality control.
Construction and put in operation of lab and pilot plant facility
Special contribution includes the introduction of company products in Canada and S. American countries.
Achievements:
Develop a new process to improve the yield and shelf life of bacterial cultures.
Creation of a model to preserve milk in cold by hydrogen peroxide catalase system.
Creation and introduction of a novel variety of cheese in Canada: its conception, production recipe, formulation of ferments, production parameter standardization and marketing aspects.
Professional recognitions and associations :
Member of Institute of Food Technologists, USA
Member of Order of Biochemical Engineers of Spain
Doctorate Magna-Cum-Laude from University of Santiago, Spain
Member of Sensory Evaluation on Cheese of Agri Food Canada
Member of International Dairy Federation
Education:
University of Santiago de Compostela (Spain) and Food Research and Agri-Food Canada
Doctorate in Food Bio-Engineering
1993 - 1998
University of Santiago de Compostela (Spain)
Graduation in Food Biochemical Engineering 1983 - 1988
Formation:
Institute Rosell Inc, Montreal, Canada
(Training in fermentation technology) 1988
Institute of Technology in Agro-Food (ITA), Canada
(3 courses on Cheese Making Technology) 1995, 1997, 2003
Institute of Continuing Education, Amsterdam
(Training in Freeze-Drying Technology) 1991
Academic:
Various technical and scientific publications, patents and presentations in Spain, Canada and USA relating to dairy, probiotic and nutraceutiques products.
Languages:
Spanish: mother tongue
French, Portuguese, Italian, English: Fluent in written and spoken
Hindi and Punjabi: basic skill of communication
Personal Interest :
Photography: 3 years intensive course and 2 international expositions
Astronomy: 1 year course
Swimming: 7 years training and national and international competitions
PRATHISTA is dedicated for SECOND GREEN REVOLUTION with
ORGANIC AGRICULTURAL PRACTICES.
