Global Intelligence in Food is a subscription based fortnightly newsletter targeted at Marketing and Innovation team in food companies worldwide

OzScientific carries out some or all the following activities for the Client- R&D including desktop analysis, product development, commercialisation, labelling and regulations (FSANZ), product or ingredient analysis, development of analytical methods, writing of methods etc.- Factory trials on innovation and new product development -. dairy, functional foods, infant formula (Australia, China), enteral & sports nutrition, UHT milk and Whipping cream, Yogurt, desserts, processed cheese)- Market intelligence and writing trade/technical publications- Development of intellectual property - Testing for physical characteristics - moisture, water activity, ingredient functionality, particle size distribution, colour, rheology, viscosity, heat stability etc- Development of research proposals and applications for funding and grants- Expert opinion on technical aspects in dairy/food to legal firmsProjects include development and commercialisation of High Pressure Processing (HPP), bioactive/nutraceutical ingredients (omega-3, phytosterol, beta glucan, ) functional foods and beverages, dairy beverages, opportunity analysis for value-added ingredients from dairy, grains, pulses fruits. Strong familiarity with processing technologies (dairy processing, HPP, UHT, extrusion, bioseparations, etc.); analytical skills (most laboratory methods); business development & management (developing proposals, raising funds, etc);The clients served include - CSIRO, Murray Goulburn, Dairy Australia, National Foods Limited, Dairy Innovation Australia, Parmalat, Bega Cheese, Tatura Milk Industries, Fonterra, Departments of Primary Industries Victoria, South Australia, WA and Queensland.I also publish market intelligence "Functional Foods Weekly"​ (www.functionalfoods.biz) subscribed by major FMCG dairy and food companies around the world.Other roles that I perform regularly are : expert witness for IP law firms in dairy/food cases; Australian Research Council Expert Assessor.

Supervision of PhD students and contribution to food and dairy research programs at University of QueenslandRegular examination of PhD theses

Lecturing & supervision of research students:- Food Quality and Safety Management- Innovative Food Procesing- Dairy products and processing- Functional Foods- Product Development

Functional Foods Weekly (https://ozscientific.com/products/functional-foods-weekly/) is a well-regarded, subscription based publication on market and consumer intelligence and innovations in dairy, functional foods and nutraceuticals. The publication is currently subscribed by CEOs, Executive and Research and Marketing teams of major FMCG food companies worldwide.Contact us if you would like to subscribe: sales@ozscientific.com

Role - Product Development support for dairy/food companies- Business & Strategic Development- Strategic research support on dairyfood projects- Editor, Dairy Innovation Digest- Market Intelligence reportsAchievements:- Developed several infant formulations for Australian and Chinese markets- Developed high protein beverages with coconut water; almond milk etc- Feasibility study on High Pressure Processing potential for Western Australia. (report can be downloaded – http://www.manjimup.wa.gov.au/library/file/council/SuperTowns/HPP in Manjimup - a Feasibility Study Final public version.pdf)- Represented Australia in 2015 Australian Trade Mission to India (Australia Business Week in India)- Assisted in setting up new dairy pilot plant, ingredient applications and sensory evaluation lab (from design to installation of equipment and services)- Development of a HACCP-based food safety program for pilot processing plant and sensory analysis kitchen/lab- New product development for sports and adult nutritional markets using dairy ingredients for commercialisation- Product development, scale up and successful commercialisation of long life (UHT), high protein flavoured milk beverages for one of the largest Quick Serve Restaurant (QSR) food chains in Australia- Improvements in quality of commercial dairy products including yogurt and UHT beverages- Liaison with university research providers (University of Queensland. Monash and RMIT) to ensure delivery of quality output for Australian dairy companies- Coordination of new food laboratory and pilot plant designs and reconstruction- Presented several workshops to Small Dairy Networks in Victoria, New South Wales, South Australia and dairy industry visitors from China and Japan- Co-supervision of 4 PhD students with university of Queensland

Dairy Innovation Digest is a monthly publication from Dairy Innovation Australia highlighting recent global product launches, business activities, patents, scientific and technical research and development in dairy and related food products.

I was involved with this innovative company (www.preshafood.com.au) since its inception (involved in capital raising, factory planning, machine setting up and maintenance, product development and innovation, HACCP, quality and food safety systems approvals etc). I have managed production, developed formulations, approved suppliers program, developed quality and food safety manual, formulation development and labeling and supported customer requirements. Got HACCP, GMP, organic and Kosher certifications.The company has successfully launched several products pasteurised using high pressure processing (HPP). Products processed using HPP have superior taste, texture, flavour and nutritional value than heat pasteurized products. The shelf life of chilled products is significantly enhanced using HPP.

CSIRO is one the best and the largest research organizations in the world. I have worked on several research and food industry projects on dairy, grains and functional foods. Leading a small team I was a Stream Leader Food Futures Flagship and part of the National Centre of Excellence for Functional Food (NCEFF), a federally-funded initiative for research on functional foods in Australia

Previously called KVL Royal Veterineray & Agri UniBased in Copenhagen, Denmark, KVL, the Department of Dairy and Food Science Royal Veterinary and Agricultural University is one of the premium providers of education and research to the Scandinavian dairy and food industries. I was involved in lecturing and research on dairy, enzymes and food-related projects

Fonterra is the world leader in dairy products and ingredients marketing. Based in its Innovation Centre in New Zealand, I was involved in several dairy products and ingredients innovation and product development projects. In addition, I was involved in market support to Japan, US and Australia in applications of milk protein ingredients.

Managed production staff and scheduled production of dairy products such as market milk, butter, ice cream and milk powder