プロフィール詳細

プロジェクトを作成

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Elisha O.に依頼

Kenya

Food Scientist with 15+ years experience in food and supplements formulation

プロフィール概要

EXPERTISE & TECHNICAL SKILLS Industrial New Product Development (NPD): lab-to-pilot scale formulation and bench prototype development. Formulation Engineering & Optimization: Clean-label alternative optimization, off-flavor mitigation, and functional ingredient synergy. Shelf-Life Extension: Moisture migration control, physical-chemical degradation inhibition, and multi-hurdle microbial stabilization. Global Regulatory Affairs & Labeling: Comprehensive audit and generation of compliant Nutrition/Supplement Facts panels under US FDA, FSANZ,USDA (FSIS), UK/EU, and international standards. Operations & Process Validation: Co-packer sourcing, technology transfer documentation, and food safety plans (HACCP, SSOP, and Recall Plan) RECENT & HISTORICAL SUCCESSES Global Track Record: Completed over 600 industrial food, beverage, and supplement formulation projects spanning the USA, Canada, UK/EU, Australia, New Zealand, Middle East, Africa, Asia, and LATAM markets. Selected successfully commercialized client projects includes: 1. Functional Foods & Nutraceuticals Targeted Supplement Matrices: Formulation of complex nootropics, adaptogens, sleep/relaxation systems, hangover recovery fluids, and localized therapeutic remedies (e.g., nocturnal leg cramps). Sports Nutrition Systems: High-stability pre- and post-workout protein isolates, mass gainers, electrolyte beverages, protein waters, and high-fructose/maltodextrin energy gels. Microbial Bio-Engineering: Formulation and cell-viability optimization of a 50-strain probiotic supplement. Infant Nutrition R&D: Phase-specific nutrient-matched infant feeding formulas across Stage 1 (0–6m), Stage 2 (6–12m), and Stage 3 (12m+). Advanced Nano-emulsions: Processing and sonication parameters for stable cannabinoid nano-emulsions. 2. Confectionery, Bakery & Shelf-Life Stabilization Hydrocolloid Confectionery Engineering: Development of sugar-based and sugar-free gel structures utilizing complex pectin, gelatin, starch, and agar-agar matrices; technical reverse-engineering of diverse functional gummies. Bakery & Moisture Control: Engineered a 45-day ambient shelf-life donut and a 6-month shelf-life muffin via rigid water activity control and retrogradation inhibition; optimized shelf stability for premium macarons and brownies. Snack Matrix Formulation: R&D for toaster pastries, high-protein/granola bars, functional cookies, and extruded protein crisps. 3. Ready-to-Drink (RTD) Beverages & Advanced Emulsions RTD Alcohol Systems: Product development, thermal stabilization, and canning/bottling parameters for craft cocktails, vodka, whiskey, and rum-based spirits. Functional & Commercial Liquids: Canned/bottled iced coffees, functional teas, shelf-stable slush concentrates, and effervescent drink bombs. Fermented & Biotic Liquids: Industrial scaling of Yakult-style dairy fermentations, stable water kefir, and texturized sea moss gels. Concentrates & Syrups: Formulation of high-fructose, alternative sweetener, and intensive flavoring syrups and industrial beverage concentrates. 4. Plant-Based Alternatives & Savory Systems Plant-Based Protein Optimization: Off-flavor masking and protein isolates optimization in soy products; formulation of texturized vegan seitan jerky and highly soluble vegan milk powders. Anti-Browning & Produce Preservation: Prevention of enzymatic browning in refrigerated ready-to-cook fresh potato chips and fresh-cut pre-packed salads. Emulsions & Lipid Systems: Formulation of shelf-stable oil-in-water emulsions (salad dressings, mayonnaise), hot-filled chili oils, sauces, meat marinades, and dry spice matrices. Texturized Components: Industrial tapioca pearl extrusion and functional popping boba; noodle matrix optimization. 5. Food Safety Plans & Regulatory Management Quality Management Systems: Designing operational HACCP, SSOP, Listeria, and product Recall Plans for processing plants. Regulatory alignment and validation for highly regulated lines including Fish, Meat (USDA/FSIS compliance), and Commercial Beverage operations.

専門分野

• ★ Food Science
• ☆ Food Additives
• ☆ Food Microbiology
• ☆ Food Preservation
• ☆ Food Chemistry

サービス

• Writing
• Research
• Consulting
• Product Development

Writing Technical Writing, Copywriting, Newswriting

Research Market Research, Fact Checking, Systematic Literature Review

Consulting Scientific and Technical Consulting

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Product Compliance , Concept Development

職務経験

Senior Research Scientist -Food Technology

Industrial Research and Development Institute

7月 2008 - 現在

学歴

MPhil

University of botswana

1月 1998 - 6月 2001

BSc

University of Nairobi

1月 1993 - 6月 1997

認定資格

• Member

  Kenya Institute of Food Science and Technology

  https://www.kifst.org/

  9月 2025 - 9月 2026