Assistant Manager, Product Development
Flour Mills of Nigeria
Total years of experience :10 years, 9 Months
• Formulation of products using local contents (sorghum flour, millet flour, cassava flour, local wheat flour and corn flour)
• Coordination and development of new products and improvement of existing ones to achieve business targets in product performance, quality and cost.
• Researching differences in current consumer trends between the Northern Nigerian Consumers and Southern Nigerian Consumers to develop new product concepts.
• Providing information into the label/artwork process and management of product claims and substantiation.
• Coordinating the development of new products and improvement of existing ones to achieve
business targets in product performance, quality and cost.
• Creation of buying specifications for ingredients and packaging and technical specifications for
semi-finished/finished products to guide the manufacturing process.
• Researching current consumer trends and latest technologies to develop new product concepts.
• Providing information into the label/artwork process and management of product claims and
substantiation.
• In collaboration with regulatory team, liaison activities with NAFDAC regarding product
registration/plant inspection (related to registration of new products).
• Setting up and consolidating innovation/product development systems and database.
• Making consumer-relevant technical inputs into new machine design.
• Identifying and executing cost saving initiatives in ingredient and packaging space to improve
profit margin.
• Coordinating with raw and packaging material vendors to fulfill organizational needs.
• Working collaboratively and developing strong relationships with cross functional teams including;
QA, Marketing, Regulatory team, Operations, and Procurement to solve key business issues (e.g
consumer complaints, raw material localization) and drive profitable growth.
• Supervision of direct reports within the R&D team and supporting in building their capability.
• Formulation of products (bakeries, pastries and confectioneries).
• QMS (ISO 9001) Audit and Monitoring, Maintenance and coordination of a company food safety
program to maintain statutory compliance to the prescribed legal requirements in the Food
Industry.
• Coordinating and assisting with technical training and overall competency to management and
employees with regards to the operational aspects of the food safety program, pest control,
environmental, operational methods and personnel practices, and maintenance for food safety
and hygiene /cleaning practices.
• Complete food supplier audits (against the HACCP systems implemented) identifying corrective
actions required and escalation of major concerns and ensure action there of as required.
• Develop and Implement HACCP Plan for inputs, processes and outputs of foods produced.
• Develop and Implement Risk Assessment and Safety Policy.
• Liaise with Local Authority Inspectors and enforcement officials (NAFDAC, SON) as required.
• Coordinate the ongoing development requirements of the department’s food safety program and
compliance including carrying out internal audits.
• Formulation of spirit drinks (whisky, cafe rum, dry gin and bitters).
• Vetting of raw materials and finished products, Blending of Alcoholic beverages.
• Performed technical laboratory functions in compliance with regulatory agencies and safety
requirements.
• Collaborated with cross-site and cross-functional teams in research and development, quality,
product marketing and manufacturing engineering to establish framework for successful
development programs and align objectives across all teams.
• Liaise with Local Authority Inspectors and enforcement officials (NAFDAC, SON) as required.
• Water treatment and operating and cleaning of reverse osmosis and DM plant.
• Development of baking ingredients and processed foods (Icing sugar, Brown sugar, Yam flour, Rice
flour and Fondants).
• Engaged in research activities to develop innovative technologies and identify new opportunities
and application methodologies.
• Increased customer satisfaction by finding root causes and solutions to quality issues (caking of
products).
• Providing information into the label/artwork process and management of product claims and
substantiation.
• Water Treatment and Analysis, Development of Hazard Analysis and Critical Control Points
(HACCP).
• Physiochemical analysis of water, foods, raw materials and finished products.
• Liaise with Local Authority Inspectors and enforcement officials (NAFDAC, SON) as required.
1. Collection of body fluids e.g. blood, urine and serum.
2. Chematological analysis of body fluids e.g. urinalysis, electrochemical analysis, total protein, albumin, bilirubin etc.
3. Record of laboratory reports.
Supervision of students on industrial training.
Physiochemical analysis of water, raw materials and finished products, Water treatment, Operating and Calibrating Laboratory equipments, Daily report of laboratory analysis and environmental inspection, supervision of inputs, of production line of pharmaceutical and neutraceutical products.
Innovation Management for Food and Beverage Industry Lecturer: Noreen 'O' Connel
Pest Control, HACCP, Good hygiene practices, water treatment, etc.
courses: Diploma in Quality Management: ISO 9001: 2008, ISO 14000 , Total Quality Management tools (Statistical Process Control, Fish-bone Diagram, Flow Chart, Histogram, FMCA, Bench Marking etc.).