Specialist - Food Technology

• Major: Food Science and Technology

Food technology
Food microbiology
Nutritional and applied biochemistry
Experimental design and Chemometrics in food
Food engineering
Marketing and agri-food business
Sustainable primary production
Food analysis
Industrial microbiology
Praticals in food analysis
Food toxicology
Food product development
Experimental nutrition

• Major: Supply Chain Management

Supply Chain Management
Operations Management
ERP/SAP.
Total Quality Management.
Globalization and Import-Export Policy.
Sourcing and negotiation management.
Quantitative Methods for Decision Making.
Contract management.
Logistics and warehousing.

• Developing Supply Chain Strategies (Downstream level) for the domestic area.
• Assessing customer’s needs, servicing those needs, developing the perfect solution to craft a wining proposal and developing positive business relationships with customers.
• Managing the sales and operations planning process including supply/demand forecasting, inventory management, and on time delivery.
• Developing and implementing profit improvement plans and change management plans.
Business or sector Food and Beverages.

• To plan, manage and evaluating the personnel, operations and budget of Production, Inventory and Dispatch & Logistics.
• Leading and managing production plan as per sales plan, purchasing, inventory control, warehousing and transportation.
• Managing contractor and subcontractor activities, reviewing proposals, developing performance specifications, and serving as a liaison with the organizations.
Business or sector Food and Beverages.

• Establishing production work schedules, assignments, job descriptions, production sequences (shift work) to meet production goals.
• Ensuring all the data and traceability system are in place for smooth operation.
• Prepare budget for productions. Set objectives and perform the appraisal of reports.
• Coordinated with maintenance team to prepare preventative maintenance plans and guidelines for periodic / hours based maintenance of all machineries and equipment.

• Responsible for a QA technical & compliance system to assure food safety.
• Evaluating/creating/auditing all programs and policies related to QA as needed for full certification according to the BRC (Global Standard for Food Safety) standards.
• Performing internal quality audits in the facility and implement corrective actions based on audit results.
• Monitoring and supporting all Food Safety Program activities (i.e. micro, environmental, foreign material, pest control activity and other) using trend analysis.

• Responsible for quality assurance, and quality management systems Implementation. (ISO 22000:2005, HACCP & Halal).
• Coordinating and control of the manufacturing functions such as refining, chemicals and enzymes dosing, vacuum filtration, ultra-filtration, evaporation and aseptic sterilization.
• Addressing issues of food safety and quality.
• Responsible for Identifying sources for raw and packing materials and accessories.
• Responsible to look after the plant and laboratory equipment.

• Preparing routine and special reports of staff, management, as required; prepares reports of analytical results.
• Maintaining of MSDS records of chemicals and compounds used by laboratory and other divisions.
• Preparing internal calibration standards and quality assurance check sample for internal laboratory use.
• Preparing the control limits, detection limits, and action levels of the products for lab testing.
• To ensure compliance of plant check lists and HACCP documentation.

Slaughtering, Chilling, boning, processed meat products, meat packaging technologies, logistics and distribution and management systems for meat industry from farm to fork.

Certificate of examination in level B2

Other certificate

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