Dr. Anisa Heck Email & Phone Number

Germany

Germany

• EU Consulting TeamSpecialized in:
• Strategic consulting
• Communication and change management
• Food & Beverage R&D and QC labs
• Lab optimization, Lab of the Future

Germany

• Strategic Business ConsultingA focus on strategic consulting/digital strategy and transformation
• Business Analysis | Gap Analysis
• Business Process Solutions | Process Benchmarking
• Workflow Digitalization | Data Visualization
• Short- and Long-term Informatics Strategy
• Roadmap DevelopmentFocus areas: Food & Beverage, Lab 4.0/Lab of the Future, Digitalization, Strategy development

Germany

• Service Delivery
• Project management: Lead individual projects or work streams using creative problem-solving, technical and analytical skills. Contribute to large projects as an active team member.
• Business analysis: Work with data inputs to analyse scenarios and propose recommendations.
• Business relationships: Work with customers and partners at a project level.

Stuttgart Area, Germany

• Knowledgeable innovator evidenced by 2 newly developed methods to quantify food texture and 2 new dairy production strategies
• Strong leadership, project management and analytical skills demonstrated by 1 complete and 1 ongoing federally funded project (>€490,000 funding), as well as acquiring >€160,000 in new equipment
• Excellent relationship builder with advanced skills in dairy, R&D and particle/gel characterization illustrated by research studies on the lab, pilot and technical scale in collaboration with an internal team of 5+ and.
• Exceptional communication skills resulting in 18 presentations and 8 published works in both English and German
• High-level of technical knowledge evidenced by development of materials for and instructing 3 theoretical and practical courses on dairy and plant-based product technology, sensory science, and soft matter science (and.
• Work model including up to 100 % remote at times, as well as online teachingTechnical areas: Pilot-plant, lab-scale, inline measurements (e.g. particle size), process control, optimization, dairy, plant-based.

Burnaby, BC

• Effective time management and organizational skills proven by sourcing and evaluating 200+ raw materials for plant-based (vegan) product lines (17+ products) according to quality and recipe standards
• High-level of personal responsibility, decision-making and creativity regarding the complex product development process shown by development of a new consumer feedback strategy and leading the resulting feedback-based.
• Outstanding management and strategic skills evidenced by successful implementation of a new quality program in 5 co-manufacturing plants and quality certification of 17+ products (Non-GMO)
• Notable analytical and problem-solving skills demonstrated by management of daily sensory evaluations and 3 month-long stability studies leading to solutions for recipe and technical issues
• Notable innovative and organizational skills shown by assisting in development of new products and flavors (e.g. protein drinks, food bars, all-in-one meal replacement drinks, electrolyte drinks)
• Analytical and structured work proven by development and implementation of R&D standard operating proceduresTechnical areas: Plant-based, raw materials, recipe development, quality, sensory evaluation, stability.

• FNH 401: Food Product Development, UBC (40+ students) FNH 250: Nutrition Concepts & Controversies, UBC (60+ students)
• Excellent organizational and management skills demonstrated by grading 60+ quizzes/week, 100+ oral presentations and 100+ written reports (30+ pages each), and entering grades into an online course system
• High-level of written and verbal communication, as well as problem solving skills, shown by moderating in-person and online discussions regarding technical course content and student responsibilities (3+ h/week)
• Knowledgeable of complex topics in product development and nutrition demonstrated by guiding groups of students through application case studiesTechnical areas: R&D, nutrition, product development, teaching

Vancouver, Canada Area

• Excellent communication skills demonstrated by supporting 100+ patients in following diet recommendations as per health issues
• Advanced management skills demonstrated by coordinating implementation of a new contract, doubling food production
• High-level of responsibility and communication shown by supervision of 15 staff in a high-paced food production environment, as well as carrying out training on food quality and safety 4 times per monthTechnical areas.

Vancouver, Canada Area

• Notable teamwork and organizational skills evidenced by carrying out lab experiments and industry surveys on dairy products (milk micronutrient stability and milk fortification practices) in a team with 2 other.

Busan, SK

• Exceptional ability to work conceptually and creatively proven by developing materials to teach English to groups of 15 – 20 students ages 4 – 18
• Outstanding communication skills proven by tutoring individuals and groups with no English comprehension and ranging up to C1 levelTechnical areas: English, teaching language

Antigonish, NS

• Excellent ability to work independently, along with outstanding analytical and strategic reasoning, demonstrated by autonomous conduction of lab experiments in a food science laboratory supervised by Dr. Marian.

Antigonish, NS

• Excellent ability to make decisions and complete challenging tasks in a team environment proven by preparing and cooking gourmet food items in collaboration with two other cooks for a maximum of 15 tablesTechnical.

Dr. Rer. Nat. / Phd, Natural Sciences, Magna Cum Laude

Thesis: Understanding protein-based soft particles - Textural modification of fat-free fermented concentrated milk protein-based microgel.

Master Of Science (Msc), Food Science, With Honours, First Class Average

Activities and Societies: Food Science Club (2012-2013), CIFST Challenge Cup team participant (at IUFoST, Montreal, August 2014)Thesis.

Bachelor Of Science, Human Nutrition With Honours, First Class Honours

Activities and Societies: Canadian Association of Food Service Professionals (CAFP) Student Branch (Vice President), Nutrition Society.

Education record

Activities and Societies: Women's Choir, Chorale, Mass Choir, Soccer, Musical, Band (soprano/alto/tenor/baritone saxophone, piano)