Application Consultant
SHIMADZU Agent
Total des années d'expérience :42 years, 1 Mois
Duties include :
Prepare & execute a complete training course to customers for the chemistry of analytical instrument theoretically and practically as follows:
The theoretical idea of the chemistry and instrument in the field, how the sample is prepared, operated instruments, troubleshooting, basic maintenance and analysis method in most fields as pharmaceutical industry, food industry, chemical industry, petrochemical industry, clinical, Environmental, water and Agriculture analysis by using analytical instruments such as :
Gas Chromatography, Gas Chromatography / Mass Spectrometry, High Performance Liquid Chromatography, High Performance Liquid Chromatography/ Mass Spectrometry, Ion Chromatography, Inductively Coupled Plasma ICP & ICPMS, Atomic Absorption Spectrophotometer, Fourier Transform infrared Spectrophotometer, UV-VIS Spectrophotometer, X ray Analysis ( XRF & XRD, EDX ) and another instruments .
Prepare and produce new formula for detergents, disinfectants and other products for special effects as customer requests .
Teaching Chemistry Course Organic and In-organic supported with some of analytical Chemistry .
Duties include
" Chemistry Lab-Rheological and Chemical Analysis of all kinds of materials and products of the factories by using high Scientific System
R & D Lab. -Studied the nutritional value of all products and improved the nutritional value for these products,
Specialist in low calories food ( Diet food research)
- Registered many product as low calories in the Nutrition Institute for "Bisco Misr " Co
- Specialist in Quality Assurance Department , In this department we contacts from production Manager to foremen to solve all types of problems faced them in production Environment
Responsible for production(Biscuit, wafer, cake and other ) lines, Cairo factory and management 50 foremen in the shift
مهندس انتاج يسكويت و مسئول وردية و خطوط انتاج البسكويت بالمصنع خلال هذة الفترة ولحل مشاكل الانتاج و العيوب ومراقبة المنتج حتى تسليمة للمخزن كمادة مصنعة سليمة صالحة للتغليف او تغليفها مباشرة على ماكينات التغليف حسب امكانبات الخطوط و نوع المنتج او تسليم المنتج لاقسام اخرى لاستكمال العمل على البسكويت كالتغطيس بالشيكولاتة مثلا .
Registered in the clinical chemistry register
Biochemical and Health Effects of Some Synthetic Flavorings . This study includes : Chemical composition of Some flavorings agents under investigation Vanilla extract ( natural source ) , Vanillin natural identical , Ethyl vanillin ( synthetic source ) ,Vanillin synthetic, Eugenol natural and Eugenol synthetic before and after heat treatment by using GC/MS . On the other hand to demonstrate the biochemical changes in blood chemistry of rats when consumed a diet containing these flavor for each alone ( 8 weeks ) , and study the pathological changes of rat organs ( Liver , kidney and Heart ) . Also demonstrate the effect of these flavorings on some biological values ( growth rate and protein efficiency ratio ) of rats . From these results demonstrated the health effects of these flavorings under investigation when a rat feed a diet containing these flavoring .
Published a paper ( Changes in Fatty Acid Composition During Storage of Biscuit )
This study includes : The effect of storage in the chemical values of four types of fats used in Biscuit manufacture ( Butter oil , Shortening , Hydrogenated cotton seed oil and Sun flour oil ) , when storage alone and when extracted from biscuit after storage period for 6 months. And Study the effect of used corn germ cake in biscuit manufacture to elongate the shelf life period . Also , study the chemical composition of these fats before and after biscuit manufacture and in the end of shelf life to demonstrate the effect of heat treatment and storage on fats under investigation in the fatty acid composition of fats used in biscuit manufacture by using GLC technique .
very good degree .
