Laboratory Technician
Arla Foods
مجموع سنوات الخبرة :3 years, 0 أشهر
Arla Foods, UK
Sept 2013 - Feb Laboratory Technician Manufacturing
* Performing various analytical tests on raw milk and finished product ensuring they meet costumers Specification. Tests includes fat content using garber technique, Water content using cryoscope, viscosity using the viscometer, total solids using moisture analyzer temperature checks and pH reading.
* Liaising with production concerning out of specification products and placing them of hold.
* Daily/Calibration of production and laboratory balances.
* Registration of raw and finished product into the Matrix system for traceability purpose
* Sensory analysis of finished samples
* Preparing samples for Microbiological testing/micro swabbing
* Ordering and stocking of laboratory supplies.
Troy Foods, UK Manufacturing
April 2012- August 2013 Quality Technician
My responsibility includes
* Assess raw material intake against specification requirement and rejecting any material that does not fall within the scope of the specification.
* Check incoming materials including packaging against specification.
* Access product quality on the production line in accordance to customer's specification.
* Ensure that the final product meet client specification
* Monitoring cleaning procedures to ensure efficient cleaning/hygiene trends in order to set KPIs
* Drive continuous improvement in GMP and hygiene standards on site
* Verify temperature recording equipment, weighing scales and metal detectors on daily basis.
* Ensure right concentration of chemical is used for food treatment as recommended by food standard agency.
* Conduct and organize environmental swabbing and product analysis as schedule dictates.
* Collect, collate and check to ensure all paper work is return complete and signed daily.
* To ensure GMP and housekeeping are strictly adhere to by all staff.
* Respond to costumers complaints
* To ensure that all paper work are completed and accurate in accordance to technical procedures.
Ox Close Traditional Fine Food, UK
Oct 2011 - Jan 2012 Poultry processor Manufacturing
My responsibility includes
* Worked as a quality inspector making sure all the birds to be processed and packaged are of the best quality by checking them physically for any signs of diseases/defect before going into the production line
* Access product quality on the production line in accordance with customer's specification.
* Ensure that storage temperature of birds was kept constant at all times
* Monitored final packaging material for defects.
Edo State Urban Water Board
Feb 2007 - Sep 2007 Quality Control Assistant Civil Service
Worked as part of the team in charge of the quality control operations such as pH, alkalinity and ensured that results meet recommended standards, other responsibilities included: * Ensuring the administration the right dosage of chemicals for water purification
* Analysis of water for the presence and absence of ions and metals.
2010 -2011 University of Leeds MSc Food Science (Distinction) * Completed modules include Food Processing, Microbiological & Chemical Food Safety, Organic Chemistry, Inorganic Chemistry, Colloid (Milk) science and Food Colors & Flavoring. * Dissertation: Encapsulation of Hibiscus Sabdariffa (Rosella) Extract In Double Emulsion Using Spinning Disc Reactor Technology. * Supervisor: Dr. Mahmood Akhtar * Inference: Rosella can be successfully encapsulated in the internal aqueous phase of double emulsion hence delivery its health benefits in food. * Experimental/laboratory work * Lipase Activity in Milk by measuring butyric acid liberated by the action of Lipase on milk fat using titration technique to determine the end point. * Polyphenoloxidase Activity in apples causes a brown coloration but its activity inhibited using inhibitors. Effectiveness of various inhibitors was measured and calculated. * Alkaline Phosphatase activity test in Milk used as a quality assurance technique to determine the effectiveness of pasteurization and post contamination of pasteurized milk. * Effects of SO2 at different concentration on Anthocyanins in Juice. Although SO2 is used as a preservative in Juice but in excess can cause bleaching and unacceptability of Product * Determination of Protein using Various methods such as UV, Biuret, Comassie blue, Kjeldahl. * Determination of Lipids by Solubilization Extraction. * Determination of Vitamin C in orange juice using HPLC. * Determination of Chloride using Mohr Method. * Freezing experiment in some food to determine the changes in nutritional and sensory qualities in order to appropriate the right freezing technique. * Spray drying of Milk and functions of added ingredients in Milk. * Thermal Sterilization of Canned foods aimed to determine sterility of heat treated food. * Milling and extraction of coffee seeds by using a mill for size reduction and extraction of soluble component using a solvent. All experiments were carried out in the laboratory either as an individual or as a group and I have learnt good work ethic, team spirit and interpersonal skills. Experimental work was handed in at stipulated time as detailed reports showing graphs, diagram and calculations. On average, I scored 80%.