Abdul Qudoos Email and Phone Number

My role involves leading the business to new heights by utilizing appropriate marketing insights and operational feasibility with current resources, as well as implementing latest technology and innovations, across all PIL Group businesses as the strategic lead.At Global HSA level my objective is to make everyone's life better through my small efforts and ideas, and to support and develop innovative products that will benefit mankind.Global R&D for innovation (product, packaging & process)3 manufacturing in Indonesia (PT.PMI, PT.PII, & PT.PPI)1 manufacturing in Malaysia Time to time, supporting the Quality Operations and Research and Development activities:1 Manufacturing site in Kenya2 Manufacturing sites in Kingdom of Saudi Arabia3 Manufacturing sites in Yemen1 Manufacturing site in EgyptAnd a little bit about being a business advisor to the HSA Group of companies.

• Responsible for 3 core areas: NPD, Quality, & continuous improvement.• Providing technical support to PIL group customers (food manufacturers from 70+ countries) using Vegetable Fats & Oils and its Derivatives. • Technical support in terms of developing recipes, suggesting other ingredients (stabilizers, hydrocolloids, alginates, emulsifiers, gums, specialized starches, functional/water soluble/oil soluble ingredients, etc.), enhancing their existing products by cost saving and quality improvement, trouble-shooting, etc. • To improve our sales and develop new customers especially in Dairy, Bakery, Fats & oils sectors. • Providing packaging solutions to improve product quality/shelf-life extension and innovative packaging designs, etc.• Managing a big team of 17 highly qualified R&D/QA professionals (3 section Heads from different sites, 5 Quality Assurance Managers from 4 manufacturing sites; 2 packaging technologists, 4 oil technologists & 4 Chemists/Microbiologists).

• Specialist in product development management worked across a big range of fresh, chilled, ambient & frozen products of foods & beverages. • Blue-sky NPD & Cycles, recipe against a target cost and transfer lab recipe / conventional cooking to commercial production. Managed the R&D labs, kitchen & Jet Cook systems.• First pillar of the R&D team at Agthia, implemented & grew the Yoplait range, developed some beverages (flavored waters) and juices projects, long-life juices, milks using different kind of oxygen barrier bottles, UHT/hot and cold filling process etc.

1. Providing the valuable/in-depth information on functional food & beverages ingredients, specially in functional and mineralised Water, DAIRY, FATS & OILS and by supporting research findings through clinical and sceintific studies.2. Building the ingredients and nutrition online database and management.3. Technical solutions to the consumer market research to built up in beverages category.4. Support and assist the FMCG market and related industries in developing formulations/NPD & technology. 5. Writing articles on monthly basis, reports on super foods and publishing globally and promoting functional ingredients and recipes.

* Managed overall Quality Assurance and Research & Development operations. Managed a team of 4 direct reports (Day & Night Shifts).* Customers include Lulu, Carrefour, ADNH, Supreme, Emirates Flight Catering, Co-op, Various Food Services inc. 5 star Hotels & Exports to Middle East/GCC countries, African continent, & Other parts of the world. Some of key project delivered from scratch:1. Fruit products from IQF fruits, pastes, aseptic fruit pulps and juices- low calories-no sugar added spreads, jams & jellies.2, Dairy Products and Dry Dessert Mixes3. Tomato Paste (different concentrations) & Sauces4. Honey Varieties in different packs.* Other developments and deliveries includes (from ideation to launch): Chocolate & Dairy Ingredients for different applications, milk shakes, coffee assortments, desserts caramels, puddings and custards, chocolate spreads, jelly mixes, potato flakes, salad dressings, condiments and soup mixes, etc.• Documentation, Implementation & Accreditation of ISO 22000:2005/HACCP along with Effectiveness of HSE and Emergency Response Plan.

* Over 100’s food products developed for Chocolate, Ice cream, Feed, Oils & Fats, Dairy & Non-dairy, and Bakery Applications.* Structurally modified Fats & Oils from hydrogenation, chemical & enzymatic interesterification, dry fractionation stages for producing super specialty fats, industrial margarines, butter blends, hard stocks for ghee and specialty shortenings, etc.* Developed low-fat & conventional mayonnaise varieties from specialty oil blends, herbs and spices extracts, and different kinds of sauces and dressings for culinary applications, etc.* Developed a big range of tailor-made frying mediums to meet customer requirements (Burger King, Al-Baik, KFC, Pizza Hut, Mc Donald, Chicken Hut, Al-furooj al-tajaaz & other institutional and food services inc. HORECA).* Built the R&D labs and IFFCO knowledge center. Managed a team of 2 Junior Managers, 3 oil technologists, and 1 chemist. 6 direct reports and 5 indirect/dotted lines report from different IFFCO sites. * Documentation, Implementation & Accreditation of ISO 17025:2005 in 3 IFFCO laboratories.* Biodegumming of soybean oil and enzymatic interesterification lines setup in UAE & Egypt.* and many more developments and achievements.

Worked for the doctor title, specialized in rice bran and its value added products.1. Compositional studies on refined rice bran oil & crude rice bran wax. 2. Triglyceride studies on various edible oils for chocolate fat making.3. Extraction of low FFA crude rice bran oil by simple process4. Physical & Chemical refining, Bio-degumming of Rice bran oil (Enzymatic degumming). 5. Different ways of production of biodiesel using edible, nonedible and waste oils. 6. Separation of minor & major components presents in oils and waxes.7. Patented process Development of Tricantanol - a plant growth stimulant using rice bran wax. 8. Analyse oils and its allied products using AOCS official methods (AV, SV, IV, PV, Unsap, HV, Color, SFC, SMP, FAC, Moisture, Oryzanal content, Viscosity, Smoke Point, Flash Point, etc.)

1. Manufacture of Hydroxy Ethyl Cellulose (HEC), a water-soluble polymer in both laboratory scale and pilot plant scale apart from usual organic laboratory techniques.2. Developing new techniques for HEC production.3. To analyse water-soluble polymer and its products and study the characterization of rheology, viscosity and drying properties.4. Handling & maintenance of instruments like Viscometer, Rheometer, Moisture Analyzer, etc.

Started exposure to the family-owned hospitality and textile business; taken to the new heights of success by supporting P&L, quality, and excellent customer service while studying high school & graduation studies.