Diego Formisano Email & Phone Number

United Kingdom

•Organize and execute projects in line with RDQ, marketing and manufacturing requirements, effectively communicating status and risks•Plan and conduct pilot plant and factory trials in accordance with good manufacturing practice and HACCP requirements and development activities (e.g. product shelf-life testing, designing for quality, consumer test preparation etc.). •Write technical reports that will require the analysis and interpretation of results and that lead to conclusions and recommendations and create and maintain accurate consumer-led specifications.•Ad hoc business travel within Europe

Coventry, England, United Kingdom

•New & existing product development from concept to launch. •Raw material sourcing, recipe costing & scale up. •Provide customer samples & lead factory trials. •Conduct shelf-life testing. •Generate specifications from concept to launch inc. use of retailer online portals. •Participate in third parties audits when and if required and ensure that all corrective actions are effective within the appropriate time scale. •Ensure technical compliance of quality system and the manufacturing process.

Moreton-In-Marsh, England, United Kingdom

• Supervise production of products and to ensure goods are produced to the production plan. • Supervision of cleaning and maintaining cleaning records. • Ensure all recipes are followed exactly and to supervise others in doing so. •Supervision of Production staff to ensure compliance to company policies and work instructions. •Report problems and no- conformances to the Operations Manager & Technical Co-ordinator. •An awareness of HACCP CCP’s and supervise other team members. •To maintain personal standards of cleanliness as set out by the Hygiene Rules. •Attendance and participation in staff meetings when called. •Attention to be paid at all times to the correct procedures as shown in the Quality Manual. • Making sure all customer and legal requirements are met •Ensuring that weight and temperature measuring equipment is properly calibrated • Checking product labels • Performing regular routine audits • Reporting any non-conformance problems •Collecting samples for laboratory testing & shelf life • Supporting the production team to ensure products are made to a high standard recorded correctly, and making sure that everyone complies with company food safety procedures.

Chipping Campden, England, United Kingdom

-Hire, train, and supervise restaurant employees-Create staff schedule to ensure appropriate staffing-Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary-Control and direct the food preparation process and any other relative activities-Construct menus with new or existing culinary creations ensuring the variety and quality of the servings-Take ownership of budgets and cost control methods to minimize expenses-Address customer needs, comments, and complaints-Adhere to and enforce employee compliance with health, safety, and sanitation standards-Process payroll and maintain all relevant records-Ensure all employees are working within outlined operating standards-Report on financial performance, inventory, and personnel

Birmingham, Regno Unito

- Performing experiments for product research and development- Planning and running of Pilot Plant trials, as well as assessing and monitoring the equipment in the pilot plant used for research projects- Participating in a variety of projects on cocoa products- Planning and running of sensory panels

Honeybourne

Principal Duties and responsibilities:• Responsible for quality checks and tests on all incoming products andcompiling the required QC reports. Communicating all quality issues to the relevant department via email/ quality reports.• Monitoring the quality of finished product by means of collecting shelf life samples and recording the required information.Ensuring all finished products meets the customers required specification by means of positive release prior to dispatch.Ensuring all non-conformance quality issues are highlighted to the relevant departments and corrective actions are applied within the set time scale.• Responsible for completing with accuracy all required BRC and legal documentation on a daily basis.• Responsible for performing and recording all QC equipment checks and calibrations as required on a daily basis.

Evesham

to monitor and record product parameters and act on the result with efficiency and effectiveness; to ensure that any corrective measure produced satisfactory results; to immediately detect recurrences, or new instances, of non-conformances and report them to the specialist. Some of the test carried out are: metal detection, check weight, date, label, seal integrity, product temperature, colour, viscosity, pH, checking ingredient shelf life and date tags. My job role also includes to attend product taste panels to a pre-determined schedule and to attend new product trails, etc.

Evesham

Worked on the production line and in a production area (mixing, thermal process) involved in the preparation, processing, packaging and dispatch of products such as ready-to-eat vegetable-based products, including salads, cous cous, potatoes, beans, coleslaw, pasta, as well as dressings.

Ercolano, Naples

Portici, Naples, Italy

Portici (Italia)

Study of the development of a snack made using maize flour through chemical-physical characterization of milling products, micrographic and mechanical analysis of the dough, and finally sensory analysis on the final prototype. The tools most commonly used in this study: DSC, Instron, Mastersizer, Scanning Electron Microscope, while for sensory analysis Focus Group and Flash Profile method.

Master Of Science (Msc) In Food Science And Technology, Food Science And Technology, 101/110

Physical chemistry of foods, texture and properties of food, food chemistry, food marketing, process in food industry, additives.

Education record

Activities and Societies: Sommelier course by A.I.S. (Associazione Italiana Sommelier), Benevento First and second level.Wine tasting.

University Level Course On Olive Oil Sensory Assessment (Recognized By Regione Campania)

Activities and Societies: ASSOFRANTOI, University of Napoli Federico II Department of Agriculture, Portici (NA), and Regione.

Bachelor Degree Of Food Technology, Food Technology

Food science Food technology Food processing Food safety and microbiology Food equipments and automatisation Molecular gastronomy

Erasmus Project, Food Science And Technology

Activities and Societies: Skills Acquired : dairy industry, food preservation, food colloids, management of food waste. I Took part.

Trained Taster Certificate

Study of the human senses: sight, smell, taste, touch and hearing. Study of the various tests used in sensory analysis: descriptive.

Ladder & Stepladders Inspection, Certificate No: 47907

Skills acquired: Assess and determine when it’s appropriate to inspect a ladder or stepladder Record finding & recommend action to be.