Product development & Quality Control Manager

Beda N. Dahal Cell: 608-***-**** * E-mail: ******@*****.***

*** ******** ******* ****, *******, WI, 53704

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OBJECTIVE

Food Scientist/Research/Product Development/Quality Manager in the field of food product development, research, production, sensory evaluation, quality auditing, quality management, where my experience and strong technical and analytical skills can be used to improve the competitive advantage of the company.

CAREER SUMMARY

• Developed excellent knowledge of creation and optimization of new products (baby food rich in vitamin A and dairy) and processes (bench, pilot plant trials and production) for development, manufacturing and commercialization.

• Performed multidisciplinary team works with research, sales, QA, standard operation procedure (SOP), training and customer-service.

• Gained practical experience on management of project research, experiments and process design

• Developed excellent academic background possesses theoretical and practical knowledge of functional food ingredients, sensory (descriptive, discriminative, preference, Thurstonian models, multivariate techniques with CompuSense, SPSS, XLSTAT) evaluation, instrumental and microbiological analysis of food products with sound knowledge of product development (Gate way & Lean) processes, statistical quality control (SQC 2000), FDA/USDA regulations, HACCP, cGMP and ISO.

• Managed research, training and production in a company.

EDUCATION

• M.S. in Food and Nutritional Sciences, University of Wisconsin-Stout, May, 2011

• Bachelor of Food Technology, Tribhuvan University

KEY SKILLS

• Instrumental Analysis: Ultraviolet-Visible near Infrared Spectroscopy (UV VIS NIR) , Liquid Chromatography Mass Spectrometer(LCMS),HPLC, Gas Chromatography Mass Spectrometer(GCMS), Atomic Absorption Spectroscopy, Nuclear Magnetic Resonance Spectroscopy (NMR), Milko-meter, Gel filtration, and Bioreactor.

• Chemical, microbiological analysis and Sensory evaluation of foods.

• Working knowledge of standard operating procedure (SOP), GMP, HACCP, FDA/USDA regulations, product development (Gate way & Lean) processes and various quality control procedures, cost innovation, Report writing and documentation.

• Computer: Proficient in MS Office, MS Excel, MS word, MS Outlook, power point.

WORK EXPERIENCE

Iowa State University, Food Science and Human Nutrition Department, Ames, IA

Product research associate May 2010 – to present

• Developed product through solid state and submerged fermentation of corn distilled dried grains soluble (DDGS) modification with design, planning, experiments, and QA and QC.

University of Wisconsin-Stout, Menomonie, WI

Food product development research assistant Sept. 2009 – to present

• Assisted to professor in course instruction, laboratory research, data collection, and report preparation, and present in meeting.

Beda N. Dahal’s Resume, Page 2

Whole Food Market, Madison, WI

Bakery product team member Nov. 2006- Aug. 2009

• Performed bakery products formulation, product development, preparation, production, quality control, sensory evaluation, R & D, production management, and sale.

BIOINT Food Products Ltd, Kathmandu, Nepal

Product Development Manager Feb. 1999- Oct. 2006

• Developed baked products, fermented dairy fruits products, cheese and baby foods rich in vitamin A (some of which are in market).

• Increased the consumer satisfaction with quality product by continuous monitoring of the raw materials, work in progress (WIP), finished products and processing parameters.

• Performed creation and optimization of new products (baby food and dairy) and processes (bench, pilot plant trials and production) for development, manufacturing and commercialization with multidisciplinary teams such as research, sales, QA, operations and customer-service.

• Conducted research studies to assist major development projects.

• Trained technical people for new process, product, policy and procedures.

• Performed laboratory quality analysis of raw, semi processed and finished materials.

• Managed people, research and production projects in the company.

• Tabulated data, put in database, created analytical reports and presented in meetings.

PROFESSIONAL DEVELOPMENT EXPERIENCES

• Internship experience: BIOINT Ltd and Dairy Development Corporation (DDC) worked with the dairy food product development team.

• Market research experience: “Feasibility study of developed dairy and baked food products in Sunsari”.

• Madison Area Technical College, Madison, WI: Trained on laboratory skills for a regulated workplace, cGMP, FDA/USDA regulations.

• The World Dairy Training Center, Dalum Technical College, Odense, Denmark: 6 months training on milk product processing, product development, laboratory method of chemical, microbial analysis, QA, QC & HACCP.

• University of Wisconsin-Stout, Food Science Club: Vice-president

• National Food Product Development Association, Nepal: President

RESEARCH AND PUBLICATIONS

• Indigenous fermentation milk product using local old dahi, Poster presentation on research day at University of Wisconsin-Stout, April 2010.

• Fermented milk: New products development using old dahi as culture, Green Field, Journal of Himalayan College of Agricultural Sciences and Technology, 2005, 3(1)42-45.

• Preparation of baby food rich in vitamin A from local crops, Food, 2002, 6, 31-35.

• Vitamin A requirement for general health and dentition, J. of the Den. Assoc., 1999, 2(1) 15-20.

• Food adulterations, standard and test methods, BIOINT publisher, Kathmandu, 2000.

• Study of the microbial quality of market milk available in Kathmandu Valley, BIOINT Bulletin, 30, February, 2005, Kathmandu.

Excellent Reference Available Upon Request

Able To Relocate

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