Max Gabard Email & Phone Number

Melbourne, Victoria, Australia

- Project lead on multi-million dollar capital project that significantly increased the productivity of all yoghurts produced at BEGA. This technical and engineering initiative was completed successfully, delivering a return on investment in 14 months.- Sourced, commissioned, and trained the quality team on new equipment designed to measure homogenisation efficiency, ensuring higher standards and consistency in our products.- Technical lead on a new range of Farmers Union plus… Show more - Project lead on multi-million dollar capital project that significantly increased the productivity of all yoghurts produced at BEGA. This technical and engineering initiative was completed successfully, delivering a return on investment in 14 months.- Sourced, commissioned, and trained the quality team on new equipment designed to measure homogenisation efficiency, ensuring higher standards and consistency in our products.- Technical lead on a new range of Farmers Union plus yoghurts in August 2022 bringing probiotics and prebiotics in a healthy snack.- Successfully developed a method to reduce sugars in yoghurt by 35% without any additional capital expenditure, enhancing the nutritional value of our products.- Collaborated with the Science & Technology manager and the University of Melbourne on exploring new processing methods and innovative ingredients to improve texture in high protein yoghurts.- Subject-matter expert on textured product for patients with dysphagia, rating products according to IDDSI requirements.- Technical lead on milk stream optimisation between manufacturing sites to improve efficiency and product quality as well as driving savings within the BEGA group.- Initiated a pilot project for AI application in R&D. Show less

Melbourne, Australia

- Technical lead on new fermented dairy and dairy desserts product ranges, including the commissioning of a "test and learn" new line of drinking yoghurt with "The Culture Co" Kefir in 2017.- Optimised specification management on yoghurts for better efficiency.- Developed financial excel tool modelling formulation changes impact on cost as well as pilot plant milk composition matrix.- Technical support to manufacturing site and peers on white mass manufacturing… Show more - Technical lead on new fermented dairy and dairy desserts product ranges, including the commissioning of a "test and learn" new line of drinking yoghurt with "The Culture Co" Kefir in 2017.- Optimised specification management on yoghurts for better efficiency.- Developed financial excel tool modelling formulation changes impact on cost as well as pilot plant milk composition matrix.- Technical support to manufacturing site and peers on white mass manufacturing, cultures, probiotics, fruit preparations and dairy desserts applications. - Developed a tailored textured custard for patients with dysphagia, adhering to IDDSI and strict hospital requirements. Trained and supported the quality team in assessing quality attributes for this product.- Partnered with Science & Technology manager and the University of Melbourne, exploring new processing methods and utilising innovative ingredients to improve both business efficiency and product quality.- Created and showcased novel concepts in 3 innovation days, showing R&D future capabilities and creative competencies. Show less

Melbourne Head Office

- Technical lead on NPD projects in yoghurt, dairy desserts, cheese and spreads winning 6 awards at the Australian Dairy Competition 2016, including a gold award in the dairy dessert category.- Drove continuous improvement in the Stage Gate and R&D processes, enhancing efficiency and removing duplication.- Technical R&D support across multiple dairy manufacturing sites.- Developed in-house sensory process, reducing the need for extensive market research expenses.

Melbourne, Australia

This role involved:- The development of new products from ideation through to commercialisation including recipe formulation scaled up to factory trials.- Re-engineering existing products to increase efficiency and quality. - Working with a small team allowed me to handle various jobs and situations broadening my field of expertise. Understanding the insight of a small business was essential to achieve projects with short deadlines.- Developing new procedures and… Show more This role involved:- The development of new products from ideation through to commercialisation including recipe formulation scaled up to factory trials.- Re-engineering existing products to increase efficiency and quality. - Working with a small team allowed me to handle various jobs and situations broadening my field of expertise. Understanding the insight of a small business was essential to achieve projects with short deadlines.- Developing new procedures and method to improve the NPD process such as developing an "NIP Calculator" or Formulation costing templates.- Identifying and developing innovative concepts where business potentials are achievable.At the Royal Melbourne Fine Food Cereal Award 2014, one of the product I developed won a gold award in the muesli category.Early in this role, I worked on a process control project over 6 months improving product quality and consistency as well as manufacturing processes following th DMAIC method. This project also involved coaching a student to conduct a research project on the matter. Better methods were implemented and the improvements led to a significant complaints reduction and the acquirement of a seven digit NPD contract. Show less

This role involved the development of new products from the marketing concept stage through to commercialisation including:- Recipe formulation scaled up to factory trials liaising closely with various levels of the company such as production and marketing.- Re-engineering existing products to increase efficiency and quality. This has been a major part of my role in the past year due to the driving factors of continuous improvement and cost-saving.- Developing and… Show more This role involved the development of new products from the marketing concept stage through to commercialisation including:- Recipe formulation scaled up to factory trials liaising closely with various levels of the company such as production and marketing.- Re-engineering existing products to increase efficiency and quality. This has been a major part of my role in the past year due to the driving factors of continuous improvement and cost-saving.- Developing and widening product expertise on convenient ready-to-eat soups and meals, breakfast meals, little kids meals, salads, corned beef for the domestic and export markets. Understanding the needs of various customers from broad populations to specific consumers such as hospital patients and toddlers greatly strengthened my customer insight.- Building up functional knowledge and skills in food chemistry, labeling, benchmarking, sensory analysis, nutrition and project management.In this role, I took part in the establishment of a brand new production line during my first year supervising more than 150 factory trials in 12 months. This challenging time significantly improved my decision making skills and provided me with confidence in working with a production crew. Show less

Internship in R&D on rice physical and chemical properties with the collaboration of the rice company "SUNRICE Pty."I carried out comparative studies involving sensory and instrumental analyses to assess the rice quality and its impact on market value.This training exposed me to research project management, sensory tests preparation and evaluation. Results from these studies were presented at the 57th Australian Cereal Chemistry Conference.

Internship in Quality Assurance on QA systems such as HACCP.I carried out two HACCP studies on water and legionella. I performed hazard analysis on the water use and on the cooling system in collaboration with Yoplait's Head Office.I also carried out a safety and hygiene agreement file. This file describes the factory and shows the efficiency of hygiene rules.