Amr Mohammad Naguib

Team Leadership and Development

• Lead, mentor, and develop a team of application technologists.
• Foster a collaborative, innovative, and high-performance work environment.
• Conduct regular performance evaluations and support the professional growth of team members.

Flavor Application Development

• Develop and optimize flavour applications for various FMCG products including beverages, dairy, bakery, confectionery, and savoury items.
• Conduct sensory evaluations, stability studies, and shelf-life testing to ensure product quality and consistency.
• Innovate new flavour combinations to meet emerging market trends and customer demands.

Customer Interaction and Support

• Collaborate with customers to understand their specific needs and provide tailored flavour solutions.
• Conduct on-site visits, presentations, and technical demonstrations to showcase the company's flavour capabilities.
• Manage customer projects from initial concept through to commercialization, ensuring timelines and objectives are met.

Cross-functional Collaboration

• Work closely with sales, marketing, and R&D teams to align flavour application projects with business objectives.
• Participate in cross-functional meetings to provide technical insights and support strategic planning.
• Contribute to product launch initiatives with technical expertise and flavour recommendations.

Market and Trend Analysis

• Stay informed about industry trends, new technologies, and competitive activities in the flavour and food & beverage industry.
• Identify opportunities for innovation and product development based on market research and consumer insights.
• Attend industry conferences, trade shows, and seminars to network and gather market intelligence.

Regulatory and Quality Compliance

• Ensure all flavour applications comply with relevant regulatory standards and food safety requirements.
• Maintain thorough documentation and records for all projects and customer interactions.
• Implement and monitor quality control procedures to uphold product integrity and consistency.

Operational Management

• Oversee the daily operations of the application laboratory, ensuring it is well-equipped and maintained.
• Manage resource allocation, including materials and equipment, to support ongoing projects and new initiatives.
• Optimize laboratory processes to improve efficiency and output.

Innovation and R&D

• Drive innovation by exploring new ingredients, technologies, and methodologies for flavour development.
• Collaborate with the R&D team to integrate discoveries and technologies into practical applications.
• Develop prototypes and conduct pilot trials to test new concepts and formulations.

New Machinery Planning, Design, and Installation

• Plan, design, and oversee the installation of new machinery and equipment for flavour development and application processes.
• Collaborate with engineering and maintenance teams to ensure proper setup and functionality of new equipment.
• Evaluate and select appropriate machinery to enhance production capabilities and improve productivity.
  
  

• In charge of recipe management and FG specifications control.
• To provide RM/PM costing required for Annual operation planning
• Responsible for new product development.
• Responsible for the trade goods (rice,cake,cheese,CSD,evaporated milk,frozen vegetables..etc)
• Responsible for existing product improvement and ensuring the flexibility of the formulation.
• Responsible for the testing protocols of UHT products, and methodologies, updating lab procedures and equipment.
• Responsible for processing parameters and their implementation.
• To Qualify the raw & packaging materials and their substitutions and to provide the specification
• To provide the list of ingredients, nutritional facts and the claims required for labelling.
• Coordinate with the other departments and provide information.
• To register the new product and to get it approved by the authorities
• To be involved in market surveys and competitor comparisons.
• To be involved in daily problem-solving and to provide technical support.
• To support the decision-makers by providing studies, evaluations, reports, and graphs and maintaining all records
• To ensure the compatibility of the products with Codex, FDA, GSO, European and UAE standards.
• To be updated with the new regulation in the region and its requirements

Achievements and successes

• Equipped QC/R&D/microbiology laboratory and provided a manual for testing procedures.
• Introduced affordable and economical ice cream with a flexible formulation according to the raw material availability.
• Reduced the total cost of premium ice cream by 60% using functional milk replacements.
• Enhanced the creaminess of ice cream by optimizing the ratio of milk phospholipids and palm oil fractions.
• Improved melting resistance and reduced ice formation in ice cream.
• Eliminated sandiness and controlled lactose content.
• Increased overrun to 130%.
• Replaced synthetic colours with natural colours in compliance with Codex and new food regulations.
• Reduced the total solids of yoghurt to 12.5% while improving water holding capacity.
• Decreased yoghurt fermentation time by 30%.
• Enhanced bacteriophage resistance and improved culture rotation.
• Improved the creaminess and mouthfeel of laban drink by increasing phospholipid content.
• Reduced plant fouling in UHT lines.
• Decreased the total sugar content by 4% in all beverages and water ice products.
• Introduced 100% fruit and sugar-free beverages.
• Replaced milk powder in flavoured milk with low-cost functional whey.

• Responsible for business developments
• Responsible for Procurement of Raw and packaging material
• Responsible for developing new products, health claims and labelling

• Responsible for the technical operation of the Fruit Pulp Processing Plant.
• Responsible for running production operations in the jam, syrups and cherries glazing units.
• Manage and control manpower performance.
• Prepare the production reports and coordinate with the quality department
• Involved in business development channels.
• In charge of new Product development.

Achievements and successes

• Developed many business channels in the HORECA market.
• Introduce thermostable fruit-filling for pastry manufacturing.
• Develop Glazed Pineapple Chunks, Slices and wedges.
• Reduce 15% of the sugar consumption by using rapid HM Pectin
• Introduce low-sugar jam and fruit filling
• Improve the brix yield result and reduce the operational cost by 5%
• Reduce the sugar wastage in the fruit glazing process by proper coding and recycling
• Introduce heat-stable bakery fillings

• In charge of the daily operations of the mozzarella cheese production
• In charge of the raw milk reception unit
• In charge of the CIP unit
• In charge of the whey collection, butter churning, ripening unit
• R&D team member
• HACCP team member

Achievements and successes

• Increased the capacity of the raw milk receiving unit by reducing the modification time by 50%.
• Achieved a 16% yield of mozzarella cheese using a blend of cow and buffalo milk.
• Designed a new methodology to improve the calculation of milk composition and expected yield.
• Reduced CIP (Clean-In-Place) time by 30%.
• Reduced total fat and curd wastage in whey by 75%.
• Innovated a medium-heat smoking process.
• Introduced the ripening process for Emmental cheese.
• Launched Mascarpone and ricotta cheese in the Egyptian market.
• Improved cheese coating and labelling.
• Enhanced the characteristics of butter.
• Introduced the direct acidification process for mozzarella cheese.
• Innovated imitation cheese using palm oil and its fractions.
• Improved the rotation and shelf-life of thebrine solution.

• Planning and scheduling all production activities and preparing the required reports.
• Control the Wastage and maintain the targeted yield
• Maintaining Rm /PM stocks and coordinating with the procurement and vendors.
• Improving the efficiency of the lines and utilising manpower.
• Developing new lines and getting involved in machinery installation.
• In charge of Product development and formulation.
• Update RM, PM and FG Specification
• Developing new raw and packaging materials.
• Coordinate with the private label agents and customize their products.
• Providing the RM &PM cost and participating in the annual budget preparation.

Achievements and successes

• Innovated a liquid filling line to accommodate various products such as hot sauce, vinegar, and fruit syrups.
• Installed a two-stage evaporation plant and initiated tomato paste production.
• Improved the efficiency of mango pulp extraction.
• Developed egg-free mayonnaise.
• Innovated a fresh egg receiving unit and enhanced the cleaning process.
• Designed a two-stage steam cooker to maintain continuous jam production.
• Developed a cold sterilization system for vinegar.
• Introduced the lacto-fermentation technique, reducing pickling time by 50%.
• Established a QC laboratory and installed new equipment and testing procedures.