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Quality Assurance Product Development

Location:
Huntley, IL, 60142
Salary:
85000
Posted:
August 08, 2012

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Resume:

S. Rasheed U. Ahmed

***** ******** ****

Huntley, IL 60142

847-***-****

Email: mbrtc7@r.postjobfree.com

OBJECTIVE

Product Development & Commercialization Food Scientist responsible for developing new products and line extensions from bench-top to commercialization by providing operational execution and project management for new product development, existing product support and quality design

SUMMARY OF QUALIFICATIONS

Innovative and results driven food industry professional with diverse and progressive R&D and commercialization experience for major food manufacturers including: Kraft Foods, Nabisco Biscuit Co., General Foods, Inc., Domino Pizza, Elis Cheesecake Company, Prince Macaroni, Delice De France and numerous others. Equipped with the industry knowledge, extremely diverse experience, leadership ability, and business acumen required to lead multi-disciplinary and cross functional teams and make an immediate impact on the product development and manufacturing side. Demonstrated R&D leadership and management skills for key initiatives across product categories including: i.e., bagels, pizza crust, bread and stuffing crumbs, cookies, croissants, pasta, donuts, Danish, muffins, nutrition bars, dry mixes, frozen breads, cheesecakes, BBQ sauces, and meat products

Area of expertise:

Hands-on experience in at the plant level generating product prototypes through commercialization (self -manufacture and co-packers; ability to develop new and existing products for lab to plant commercialization that delivers on consumer, customers and company desires while managing multiple new product projects from concept to commercialization on-time, within budget

Thorough knowledge of ingredients and their effects on products with strong sourcing expertise of raw materials, process identification, sensory evaluation, establishing shelf-life, development of standards, project documentation

Understands trends; helps deliver innovative, high quality and cost effect products

Ability to solve on-line processing problems

Work with cross functional teams (Marketing, Sales, Business Development, Operations, Finance, Engineering, Quality, Process Control, etc.) in projects requiring product development support at customer sites

USDA/FDA regulations and coordination of HACCP development with QA standards

Kosher & Halal expertise

Highlighted achievements:

Saved Kraft Foods $5.8M reformulating Kraft BBQ Sauces through new ingredients in 2011; achieved $50M in annual sales (according to Modern Baking Magazine) in 10 years for the development of Big N Crusty Bagels for Kraft

Developed and commercialized 18 new food products including 10 bagel products for Kraft Foods under their Lender Bagel brand; developed 2 biscotti, one chocolate cookie for Nabisco under their Stella Doro brand; developed 4 nutrition bars for MLO products and Orchard Fruit Nut Bar for Starbuck stores

Provided total quality assurance for Nabisco’s Oreo Brownie, Chip Ahoy Brownie, and Snackwell Brownies

EMPLOYMENT EXPERIENCE

Muslim Consumer Group for Food Products USA and Canada 2003 to Present

Food Scientist Consultant

Serve as consultant for this Halal food nonprofit organization; conducted market research in 31 U.S. supermarkets from coast-to-coast and 7 supermarkets in Canada to maintain and update two technical websites for Halal foods in both USA and Canada, which are on-line in 138 countries: www.muslimconsumergroup.com and www.canadianhalalfoods.com

Performed R&D and QA projects for baking companies

Published articles on Halal foods for Prepared Food Magazine

Wrote a book on Halal foods for the Canadian market-place

Kraft Foods USA, Glenview, IL 2011

Senior Product Developer (Contract position), R&D Technical Center

Saved Kraft $5.2M per year obtained through running 55 batches of Kraft BBQ Sauces at Kraft R&D Center’s pilot plant BBQ line

Introduced new ingredients to Kraft BBQ Sauces, which were never used before, received strong analytical and taste results by running several pilot plant batches with different Kraft BBQ Sauces which resulted in no processing and analytical differences compared to the control Kraft BBQ Sauces

Reformulated:

- Total sweetener saving $700,000 per year with the use of a new sweetener

- Spice blend with a newly sourced spice, saving $1M per year

- Amount of honey with new sweetener in Honey BBQ sauce, saving $900,000 per year

- Amount of honey with natural flavor in Kraft BBQ Honey, saving $1.7M

- Tomato paste with natural flavor resulting in $1.2M in savings

- Spices in Kraft BBQ honey flavor with new spices saving $302,879

Utilized Kraft Meridian Ingredients Specification system and Kraft Financial Analytical tools: Lowest Imaginable Cost (LIC), Value Added Cost (VAC), Dollars in Play (DIP), and Excel for calculations, as well as Kraft Global Communicator system

Eli’s Cheesecake Company, Chicago, IL 2006-2007

Product Development Consultant

Developed Orchard Fruits Nut Snack Bar for Starbuck Illinois stores

S. Rasheed U. Ahmed Page 2

MLO Products, Inc., Fairfield, CA 2002-2003

Senior Food Scientist

Developed prototypes for six snack bars in a lab environment and commercialized the products with a co-packer in Carson City, NV, products included: Xtreme Crunch Island Blast Bars and Xtreme Crunch Lemon Shot Bars

Researched, developed, and ran manufacturing of slab bars, nutrition bars, candy bars, trail mixes, and extruded bars

Food Scientist 1999-2002

Consultant

Researched and developed products including: Key Lime Pie, a low cost Cheesecake, Brownie, French Cheesecake, and Kringle (Danish)

Developed and test marketed Yeast Raised Gourmet type donuts (soft, tender, and fresh)

Developed and introduced Cranberry Walnut cream cake muffin

Developed Poppy Seed bagel for a donut chain

Newly Weds Foods Inc., Chicago, IL 1997-1999

Sr. Product Development Scientist

Developed 22 Stuffing Crumb products on bench and commercialized on brand new Sasib bread line

Developed English Muffins and high moisture shelf stable Japanese crumbs

Nabisco Biscuit Co / Stella Doro Biscuit Co, St. Elmo, IL 1994-1997

Sr. Research Associate, Product Development & Quality Assurance

Provided technical service / plant TQM support for Nabisco’s Oreo Brownie Bars, Chips Ahoy, Bars/Snackwell Fudge Brownies

Formalized new and revitalized products for commercialization for production of Almond, Hazelnuts Biscotti’s, and Chocolate Hazelnut Biscottini for the Stella Doro brand

Coordinated SPC, HACCP development with Quality Assurance, Recall, Process Operating Guidelines, Label Weight & MAV guidelines, Bran & Luebbe Technician with Sesame Software system, Quality Analyst Software for SPC, and Data Myte system

Supervised six Technical Support people

Delice De France, Hazel Wood Farms, Buffalo Grove, IL 1993-1994

Research & Development Manager

Reformulated and introduced three frozen strip Danish for commercialization

Developed sour dough and buttermilk croissants, as well as baguettes and French bread, as well as frozen breads

Food Scientist 1991-1993

Consultant

Developed and introduced fat free frozen batter and dry muffin mix, fruit juice sweetened cookie products and a gourmet muffin mix

Lender’s Bagel Bakery, a div. of Kraft Foods, West Haven, CT 1986-1991

Senior Research Scientist II

Led R&D, new processes to manufacture and commercialization of Big N Crusty Bagels, including: Plain, Egg, Onion, Raisin & Garlic Bagel varieties

Developed and introduced Raisin Bran, Peach N Raisin and Cranberry N Raisin Bagels

Collaborated with manufacturing, purchasing, QA, marketing to commercialize new food products as well as interfaced with marketing, sales, and provided technical support and product demos at customer sites

Evaluated alternate and/or new ingredient suppliers

Prepared new prototypes for senior management

General Foods, Dover, DE 1985-1986

Senior Food Technologist

Performed product development research on Corn Bread Stove Top Stuffing which resulted in substantial project cost reduction and fines in STS

Domino Pizza, Ann Arbor, MI 1982-1985

Research & Development Technologist

Developed flour specification, R&D work on refrigerated pizza dough, R&D work on natural cheeses, pizza sauces, meats and vegetables

Prince Macaroni, Warren, MI 1974-1982

Quality Control Manager

Developed Light Thin Spaghetti and Elbow macaroni; managed TQM of the plant

EDUCATION

Master of Science in Cereal Chemistry and Technology – North Dakota State University, Fargo, ND



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