Experience

• 

  Pilmico

  • Region X - Northern Mindanao, Philippines

  • Research And Development Manager

    • Aug 2018 - Present
    • Region X - Northern Mindanao, Philippines

    Responsible for establishing a risk-based product development procedure.Ensuring customer focused initiatives for new products.Fosfers innovations on product, process, and systems.Supports professional development of team members.Dynamic member of HACCP and Food Safety Teams.

• 

  University of Science and Technology of Southern Philippines

  • Northern Mindanao, Philippines

  • Instructor

    • Dec 2015 - Jul 2018
    • Northern Mindanao, Philippines

    Courses handled include Sensory Evaluation, Entrepreneurship, Quality Control, and Food Laws

• 

  Del Monte Philippines, Inc.

  • R&D Specialist

    • Apr 2001 - Jul 2014

    • Develops product formulations and establishes specifications based on customer requirements and applicable food laws and regulatory standards.• Establishes the safety design of every new product.• Prepares all the technical data needed for registration of new products to Phil. Food and Drugs Administration.• Ensures the compliance of products to applicable Regulatory and Statutory requirements (product identity, ingredients, labeling and nutrition declaration and claims). • Completes the Product Label Information of new products containing the product description, nutrition facts, nutrition claims, and ingredient declarations.• Coordinates with Quality Assurance, Production, and Procurement for the material, process, and quality requirements during start-up and commercialization of new products.• Evaluates and establishes ingredient, product, manufacturing, and thermal specifications of new products.• Conducts shelf- life studies and packaging tests.• Develops and maintains Ingredient Specifications Manual.• Creates and sets-up the Bill of Materials of new products in the SAP system.• Prepares the Capital Appropriation Request and documents needed for new products (e.g additional installation, new equipment, etc).• HACCP (Hazard Analysis and Critical Control Points) Team Member. Identifies hazards, determines risks, recommends controls, as well as corrective actions, and continuously monitor and improve HACCP plans of newly launched products.• Develops and maintains Quality Plans, forms, and procedures as requirements for ISO 9001: 2000 Quality Management System Requirements.• Monitors the Department budget and ensures expenses do not exceed the budget.