Davuddin Baig, Ph.D Email & Phone Number

Sharjah Emirate, United Arab Emirates

Fanar Al Khaleej is a premier food ingredient company based in the UAE, specializing in the production of customized stabilizers and seasoning blends. We cater to diverse industries, including dairy, beverages, meat, and bakery. Our commitment to quality and innovation allows us to provide tailored solutions that meet the unique needs of our clients, enhancing the flavor, texture, and stability of their products.As a R&D manager I'm responsible for ^ Customized Product Development: Lead the development of tailored stabilizer blends for dairy industry clients, ensuring that products meet or exceed client expectations.^ Cost Management: Oversee costing processes and collaborate with the business development team to provide technical support that drives growth and profitability.^ R&D Operations: Establish and implement daily routines and protocols in the application lab to ensure efficient and effective research practices.^ Client Support: Provide technical guidance to dairy industry clients in the application of stabilizer blends, offering troubleshooting support and expert advice to optimize product performance

Hyderabad, Telangana, India

#Lactalis Group is a globally recognized leader in milk processing, renowned for its extensive range of high-quality dairy products. In India, Lactalis has expanded its presence through the acquisition of three prominent brands: Tirumala, Prabhat, and Anik. Together, these brands manufacture a diverse portfolio that includes fresh dairy products, fermented dairy, cheese, ice cream, traditional sweets, ghee, butter, and long-life dairy products. With a commitment to quality and innovation, Lactalis continues to set industry standards while meeting the evolving needs of consumers.As a R&D specialist, I'm responsible for ^ Recipe Formulation: Expertise in developing and formulating new recipes that meet market demands while adhering to quality standards.* New Product Development: Successfully spearheaded the creation of innovative dairy products, from concept to launch, ensuring alignment with consumer preferences and industry trends.* Quality Enhancement: Focused on improving the quality of existing products through systematic evaluation and modification of formulations.* Cost Optimization: Implemented strategies to achieve cost savings by reworking and optimizing existing product recipes without compromising quality.* Pilot and Commercial Trials: Conducted comprehensive pilot and commercial trials to validate product performance and scalability, ensuring readiness for market introduction. ^ Regulatory Compliance: Proficient in understanding food and environmental safety regulations, enabling the development of sustainable packaging solutions that ensure compliance with safety standards.^ Data Analysis: Skilled in analyzing data and situations to identify causes and effects, leveraging insights to make informed and effective decisions.^ Process Understanding: Strong understanding of industrial processes, including products and filling/packaging equipment, to effectively support R&D initiatives.

Tirupati, Andhra Pradesh, India

Project Experience: Native Cow Breed Milk AnalysisConducted an in-depth research project in Andhra Pradesh focused on the proximate composition of native cow breed milk compared to popular cow breeds in India. The project emphasized product and process development, particularly for fermented milk products. This work involved:Proximate Composition Analysis: Evaluating and comparing the nutritional profiles of milk from native breeds against widely recognized breeds, contributing to the understanding of their unique properties.Product Development: Innovating new fermented milk products tailored to the distinct characteristics of native cow breed milk, enhancing flavor, texture, and nutritional benefits.Process Optimization: Developing and refining production processes to ensure the highest quality and efficiency in fermented dairy production.

Karnal Area, India

Project Experience: Process Standardization for Camel Milk CheeseLed a project focused on the standardization of processes for producing semi-hard cheese from camel milk, a non-bovine milk known for its therapeutic properties. This initiative aimed to overcome technological barriers in dairy production and included:Process Protocol Development: Established a comprehensive protocol for cheese-making that minimizes solid losses in whey, enhancing yield and product quality.Functional Properties Optimization: Focused on achieving desirable functional properties in camel milk cheese, ensuring it meets consumer expectations in taste, texture, and nutritional value.Therapeutic Potential Utilization: Leveraged the unique health benefits of camel milk, promoting its use in cheese production and expanding market opportunities for this specialized dairy product.

Thrissur, Kerala, India

Doctor Of Philosophy - Phd, Dairy Science

Cheese Technology

Master'S Degree, Dairy Technology

Herbal Ice cream

Bachelor'S Of Technology, Dairy Technology

Intermediate Education, Mathematics, Physics And Chemistry

High School Diploma