Product Development Manager
sunbulah group
Total years of experience :17 years, 4 Months
I’m leading new product development, products& processes reengineering and responsible of regulatory conformance.
It is about designing and implementing the RIGHT products based on consumers’ insights.
Key Responsibilities:
1) New product development
Lead NPD process from ideation till launch.
Develop a robust formula& process (Design& validation).
Raw materials suppliers’ qualification& approval.
Design of processes and define equipment requirements.
2) Regulatory
Compliance with local& international (when required) regulatory standards.
Develop raw materials and final product specifications.
3) Reengineering
Reducing product cost and Improving products’ performance (attributes) by recreation of formula and/or process.
Key achievements:
1) New product development
Developed new products for retail channel worth 18% of 2014 sales.
Manfactured and commercial new products launches include: Breaded chicken fillets (3 SKUs with different Flavors - Customized products for export - Fully cooked breaded chicken range for export)
100% Launch On Time in meat PD projects.
Food services project: starting customized products and grew FS category 10 times.
FS Products include: Tenderized chicken breast - marinated chicken breast Chinese style - Marinated Chicken breast Italian style - tenderized Beef steak - Beef shredded.
2) Process Improvement
Satrting up new production line replacing the old line. This includes (Evaluation - Commissioning - Products’ reengineering). Line includes: Grinder, Mixer& Mincer, Forming machine, Breading line, Frying, Line Cooking.
3) Reengineering
Achieved cost saving projects worth 4% of 2014 sales.
Improvement of core range (confirmed by market research).
In-charge of startup for meat manufacturing unit. My role included product development and production of quality products.
Responsibilities:
• Develop meat products for the start up of frozen and cooked section of meat.
• Coach and build capabilities of production and quality supervisors.
• Work with facilities department to prepare the required changes to factory layout for improving production flow, meeting GMPs and food safety requirements and providing free space for additional production lines.
Key achievements:
• Develop frozen and cooked meat products. This included recipe formulation, processing planning, packaging development and costing.
Products launched include: Frozen line: (Beef Burger-Breaded Chicken Burger-Unbreaded Chicken nugget, Beef mince-Chicken mince-Mutton mince), Cooked line: (Beef mortadella, Chicken mortadella).
Fresh line: Improvement of formed and marinated fresh products.
• Successfully directed the startup of the meat factory and launched variety of new products in Othaim outlets and achievement of high market share in most items (e.g. Zod mince ranked first in Othaim stores after 1 month of launching).
My job was to lead the production team (all production areas) to achieve production targets in line with Americana quality standards. Also I’ve been responsible of number of crucial R& D projects including suppliers’ evaluation& external manufacturing.
Responsibilities:
• Provide frequent and accurate reporting of key performance indicators for the whole production.
• Ensure that all operations within area of responsibility are carried out as per Americana standards of safety and hygiene.
• Achieve production plans with the highest efficiency.
Special assignments& achievements:
• R& D (Commercial products): Audit (quality and production) seafood production at external manufacturer site (Monthly audits).
Products: Glazed shrimps - Breaded shrimps - Breaded fish products - Marinated and breaded fish fillets.
• R&D / Sourcing: Responsibility of establishing and managing production and quality in a remote production site (for Chicken) in UAE (6 months).
• Developed cooked products manufacturing manual.
Product lines includes:
- Cooked: Beef and chicken frankfurters - Beef and chicken mortadella - Beef ham (Roast beef) - Chicken and turkey ham.
- Frozen Beef line: Beef burgers - Minced Beef.
- Frozen Chicken: Raw, Flash fried, and fully cooked chicken products (formed, fillets).
Processes include:
Cutting - Tenderizing - Tumbling - Flattening - Breading - Frying - Cooking - Freezing - Packaging (Vertical flow wrapping/ Boxing).
• Representing the company in a professional manner, accomplishing company mission, and satisfactorily achieving
the company sales-related target results in the region under responsibility.
https://iupfood.be/programme Biochemistry and physiology of perishable crops Food chemistry and analysis Food marketing and consumer behaviour Food microbiology and analysis Nutrition and Dietetics Applied statistics Engineering properties and principles of food machinery Food processing Thermal processing of foods Transport phenomena and engineering kinetics Design and management of storage and distribution structures Low temperature processing of foods Mathematical planning and advanced statistics Food packaging and transportation HACCP-concepts and quality assurance: workshop Postharvest pest management and disease control Advanced marketing and agribusiness management Meat Science and Technology
IUP food technology Program is master program organized by 2 of the most prestigious universities in Europe covers all important topics in food science and food technology: http://www.biw.kuleuven.be/lmt/vdt/IUPFOOD/general/index.html • Food processing • Thermodynamics (food app.) • Food chemistry and analysis. • Food machinery. • Food microbiology (Applied). • Engineering Kinetics& Transport Phenomena. • Meat technology. • Design of transportation and storage systems • Applied statistics. • Food safety management systems. • Design of experiments (Statistics) • Packaging solutions. • Thermal processing of food. • Food marketing. • Low temperature processing. • Agribusiness management. Thesis research: Monitoring embryonic activity using image processing technique (application: control of industrial incubators).
Major undergraduate courses: Microbiology courses: Bacteriology, Virology& Mycology. Meat hygiene and quality control. Meat technology and preservation. Milk hygiene and quality control. Milk technology. Egg, Edible fats &oils hygiene and quality control. General& Specific pathology. Zoonotic disease (diseases can be transmitted from animal to man & vice versa. Infectious diseases.
