Berhane Measho

Email: abqbyq@r.postjobfree.com

Address: *** ****** **** **. ***. # 103

City: Manchester

State: MO

Zip: 63021

Country: USA

Phone: 636-***-****

Skill Level: Experienced

Salary Range: $80,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

BERHANE MEASHO

500 Forest Parkway Dr #103, Manchester, MO 63021 636-***-**** E-mail: abqbyq@r.postjobfree.com

PROFESSIONAL SUMMARY

* Food scientist/ with over 20 years experience mostly with major food manufacturing corporate R&D.

* Knowledge includes product development and improvement, ingredients functionality and application from concept to commercialization.

* Significant working experience in fresh, refrigerated and frozen bakery products such as bread, English muffins, pizza, pastry, cookie, biscuit, pie and pop tart. Dry mix beverage, sauces, snack foods, enzyme based dough conditioners, baking powders, snack bars, granola cereal, gummy.

* Formulated reduced calorie products, Experience in Food safety, quality assurance, HAACP, GMP, nutritional labeling and Regulatory,

* Ingredients and products testing, sensory analysis, ingredients specification, statistical analysis, problem solving and trouble shooting.

* Boosted sale by $7 MM, and executed $2 MM ingredients cost saving.

* Fluent in German and conversational French.

CAREER HISTORY

Stratum Nutrition- Food, Beverage and Dietary Supplements/ Applications Research and Development Novus International, Inc.

Senior Food Application Scientist 2011- Current

* Application of Stratum current ingredients in standard and innovative foods products (baked goods, snacks bars, cereals, beverages, dietary and nutritional products) to support existing and new business growth.

* Developed and formulated using Stratum nutraceuticals and dietary ingredients for shelf extension and calories reduction from fats and sugar in cookies, muffins, cereal, snack bars, smoothies, protein-beverages dry mix, and dietary products.

* Manage product development, pilot plant testing, sensory analysis, shelf life, packaging, nutritional label and ingredients specification.

* Provide technical assistance to sales and customers in optimizing ingredients formulations and processing.

ALLIED BLEND & INGREDIENTS

Senior Bakery Application Scientist 2009- 2011

* Managed and developed enzyme based natural dough conditioners; reduced sodium and natural baking powders, promoting healthy ingredients substitution and clean label in several baked goods.

* Managed and support technical service in trouble shooting and rework by coordinating lab work with lab technicians.

* Provide technical assistance to production, sales, customers in optimizing formulations and production.

Lasco Food, St. Louis, Missouri 2009 - 2010

Product development Scientist, contract position

* Developed several products (beverage mixes, gravy, sauces, cocktail mix, breading and ready to use soup)

* Match margarita mix for private label meeting customer demand and satisfaction

* Completed formulation work of 20 beverage products for slush machine meeting customer demand.

MEASHO & ASSOCIATES CONSULTING, LLC 2007-2009

Senior Food Technology Consultant

* Assisted trouble shooting and problem solving projects in bakery products.

* Consulted Trans fat replacement in bakery products.

* Managed several bakery products quality improvement projects for a small bakeries.

.KELLOGG COMPANY, Battle Creek, Michigan 2004 - 2006

Food Scientist

Managed simultaneously multiple large and complex projects, new product innovation and successfully executed aggressive innovation and marketing plans.

* Managed and executed several new pop-tart innovative products from concept to commercialization.

* Directed pie shell breakage improvement team using 10-step problem solving methodology which identified root causes. $5 MM potential saving from unsaleable products.

* Led trans fat conversion of pop-tart and pie shell products by testing different fat and oil options in laboratory experiments, pilot plant and plant testing.

* Cross functionally interacted with marketing, sales, operation, engineering, procurement, quality, and plant.

SARA LEE BAKERY GROUP, St. Louis, Missouri 2001 - 2004

FOOD CHEMIST

* Developed, reformulated and improved special cookies, pizza dough, laminated dough-pies, pastries, cinnamon rolls, biscuits from bench top to commercialization placing significant importance on customer satisfaction. Worked in brand and private label product development.

* Saved over $2 MM ingredient cost through identification of effective ingredients replacement.

* Led trans fat replacement project in pies, pastries, biscuits, and cookies though identification of applicable oils.

* Assisted technical service in product improvement, ingredients handling and substitution. Supported trouble shooting to improve products and processes reducing consumer complaints.

* Developed methods and analyzed ingredients and product quality using NIR, Mixograph, Amyliograph, Farinograph, Texture Analyzer and analytical instruments.

* Evaluate and certify new crop flour. Analyzed and tested chemical leavenings performance from vendors.

BERHANE MEASHO Page 2

SARA LEE BAKERY GROUP, St. Louis, Missouri 1998 - 2001

Product and Process Engineer

* Increased pie dough sales by $7MM by improving pie quality and reducing breakage using experimental design and trouble shooting

* Private label product development and formulation experience.

* Formulated new Break&Bake refrigerated dough brownie for store brand customers.

* Reformulated and improved refrigerated dough products (cookies, brownies, biscuits, English muffins and pies crust) with significant impact on customer complain reduction and satisfaction.

* Designed and developed proofing and cooling system of refrigerated dough products for optimal product quality through case packaging optimization and chemical leavening study.

SARA LEE BAKERY GROUP, Carrollton, Texas 1995 - 1998

Quality Assurance Specialist

* Inspected and lab analyzed finished product and ingredient quality meeting quality assurance standards.

* Supervised and line audit of production lines managing safety, sanitation, and quality compliance programs .

* Monitored and implemented plant Food safety, HACCP, GMP, SPC, SOP and Total Quality Programs.

* Conducted capability analysis, gage calibrations and statistical process control.

* Supported commercialization, scale up and trouble shooting and problem solving projects.

TEXAS WOMAN'S UNIVERSITY, Denton, Texas 1992 - 1995

Research and Teaching Assistant

* Conducted and assisted laboratory research activities of department research program. Instructed undergraduate students in food preparatory class.

* Conducted research in fat and oil extraction and quantification of oils from different cereals grain using wet chemistry and gas chromatography methods.

* Worked in sensory evaluation program for consumer tasting with diverse food companies.

INDUSTRIAL PROJECT CONSULTING SERVICE, Addis Ababa, Ethiopia 1988 - 1991

Project Engineer

* Led feasibility projects in food industry, studied and analyzed feasibility of ingredients and input. Selection of best option of processing technology and cost of machinery and equipment.

* Conducted feasible process improvement projects in flour mills, pasta plant and mineral water manufacturing through collaborative team work.

* Presented project draft report for customer feed back, submission of final report to customers.

EDUCATION AND PROFESSIONAL DEVELOPMENT

MS, Food Science, Texas Woman's University, Denton, Texas

BS/MS, Food Processing Engineering, Humboldt University, Berlin, Germany

160 Hrs credit Bio-fuels training at the Corn to Ethanol Research Center at the Southern Illinois University

* Training and Experience in Design of Experiment, HAACP, GMP, food safety, SOP, Regulatory, Statistical Process Control and Total Quality Management. Skilled in problem solving and trouble shooting methodology.

* Working experiences in statistical, design and formulation soft wares (SPSS, Statgraphic plus, Northwest quality, Product vision, SAP, Oracle, Genesis, and MVP STAT).

* Completed food safety and HACCP certification.

* Advanced training in fermentation and ethanol manufacturing technology.

* Successfully completed AIB course, Science of Baking.

Membership and Association

* Member of Institute of Food Technology (IFT)

* Member of American Association of Cereal Chemistry (AACC)

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