E-mail:adaoop@r.postjobfree.com/Mobile: 989-***-****** Page 1

A highly-focused, resourceful with more than 8 years of work experience in NPD Manager, food technologist, R&D management, QC management and regulatory affairs officer in bakery and confectionery field. SUMMARY OF QUALIFICATIONS

Master of Science in Agricultural Engineering, Food Science and Technology.

A member of technical commission the Iranian national standards for creating, revising and editing them.

A member of technical commission the Iranian community sweets and chocolates.

A member of Probiotic and functional food Iranian commission.

A member of Quality Control managers Iranian commission. EMPLOYMENT DETAILS

Pariznova Company, Tehran, Iran.

Product development manager Sep 2019-Present

http://pariznova.com/

Represent R&D in the Brand project teams and ensure new product developments are within Business objectives cost, quality and time.

Ensure that all new developments are compliant with all requirements Claim, Regulatory, Food safety, Industrial property.

Explore new ingredients, consumer trends and apply them to new innovations

Ensure that product developers use and update current product development procedures and systems. Train and coach on project management methodology and R&D tools.

Contribute in R&D team development. Coach and manage People within his / her team.

Involvement in new product concept brainstorming meetings Food Technologist/ Technical Sales Des 2018-Sep 2019

Guide bakery and confectionery sales department in order to knowing food ingredients, food additives and their applications, accordingly.

Create new formula for producing some food additives like emulsifiers, sweetener, stabilizers, etc. Besides, I am as technical sales manager.

Help to sell food ingredients to consumers, and how consumers can use them in their products about dosage and formula.

Make new formula for bakery and confectionery improvers like cake, bread, donate improvers and make new formula for bakery and confectionery stabilizers like cream filled, ready jelly, glaze stabilizers.

Executing specialized workshops in this field for sales departments. Gorji Biscuit Company, Tehran, Iran.

R&D and QC Manager

www.gorjico.com

2014-2018

Develop and evaluate formulations for partially and fully finished bakery items such as breads, cookies, wafers, biscuits, crackers, patisseries, cakes, chocolate and other pastries/dough.

Demonstrate understanding of broad array of raw materials, food chemistry and cooking methods with continuous reviews of relevant scientific and technical developments.

Apply scientific method to bakery operations and procedures to understand commercial viability and quality of products.

Predominate to Product optimization, cost savings, and maintenance of products, for example apply by products like caramel in other products. Reducing final costs of some products by replacing some food ingredients or packaging materials.

Provide innovative solutions for overall category, dominated knowledge on NPD on either of biscuits, cakes, crackers or wafers.

FATEMEH SHOKOUHI

Address: No.85-Khanzadeh Blvd

4th Faz of Mehrshahr

Karaj, Alborz, Iran

Mobile: (989-***-******

Linkedin: https://www.linkedin.com/in/fatemeh-

shokouhi-76a9a232/

E-mail: adaoop@r.postjobfree.com

E-mail:adaoop@r.postjobfree.com/Mobile: 989-***-****** Page 2

Have Strong knowledge about production line equipment, production processing for biscuit, cake, cracker or wafer line and also Strong communication and coordination skills with ability to understand process/equipment needs and potential issues.

Have hands-on experience with bakery pilot scale or production scale facilities is a plus.

Have understanding of lab procedures and safety and good communication skills and implementation of ISO 22000, 9001 and IFS.

Creating functional products like: probiotic biscuit, sugar free cookie, bran and digestive biscuit, running the cereal bar in our factory in all QC and R&D parameters.

Cooperation with European company: I had a project with a French company under the name “Keroler”, that they are in high quality in producing confectionary products like Cereal bar, Cake, Cookie, Pancake, frozen products, etc. My activities for cereal bar: analyzing recipes, raw materials and packaging material, production line layout, ISO IFS and production process. (December 2017). Zar and Alizad Learning Center of Applied Science University, Karaj, Alborz, Iran Teacher

http://zar-uast.ir/ https://sunich-college.com/

2012-2015

The main courses that I had taught in these institutions are Food Chemistry, Food Technology, Food Microbiology, Cereal science, pasta production, Principles of Food Industry Engineering, etc. Ghoncheh Parvar Company (Aysuda Holding), Karaj, Alborz, Iran. http://www.aysuda.com/ http://iranbabyfood.com/

R&D and QC Manager 2012-2014

Create functional products like: fat reduced baby food powder, sugar free instant jelly powder, and some new deserts like chocolate and fruit pudding. Writing several essay about baby food. Also I have got established a Learning Center of Applied Science in my job, its name is "Shanjan Learning Center of Applied Science Zarmacaron Company, Karaj, Alborz, Iran.

R&D Specialist

http://www.zarmacaron.com

2011-2012

Searching and data gathering for the purpose of pasta products developments.

Supporting analytical activities such as: method validation, method development for raw materials and finished products and apply theoretical expertise and innovation to create or apply new technology.

Participation in specialized exhibitions and conferences food industry. ACADEMIC BACKGROUND

Master of Science in Agricultural Engineering, Food Science and Technology (Food microbiology), Agriculture and Natural Resources University, Gorgan, Golestan, Iran, 2011.

Bachelor of Science in Agricultural Engineering, Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran, 2006.

PROFESSIONAL DEVELOPMENT

Management of improve processes certificate 2016.

Formulation Quality Control and Increasing the Shelf Life in the Flour and Bread Industry certificate 2015.

Statistical process control SPC certificate 2015.

General Requirement for the Competence of Testing and Calibration Laboratories-ISO/IEC 17025:2005,

certificate 2014.

References are available on request.

Chemistry and microbial testing Bakery and

Confectionery products certificate 2014.

Codification of national standards and

standardization certificate 2014.

Prerequisite programs in food industry

(GHP/GMP/GDP) certificate 2013.

Sugar free cookie and jelly powder, Probiotic

Biscuit, Principal Manager in charge of design,

production, and formulation supervision.

Contact this candidate