Torben Isak Email & Phone Number

Central Region, Denmark

Camlin Fine Sciences, listed at Mumbai Stock Exchange, is a dynamic company with an action-oriented entrepreneurial business culture. In the position as Senior Scientist, I have a variety of tasks.• Collaborate with CFS Europe, Italy and Mumbai R&D Laboratory on shelf-life experiments, product development and test systems• Global development of CFS’s rosemary extract portfolio (supply and quality improvement i.e. cost, performance, colour, flavour, oil-solubility, water-dispersibility, etc.)• Source natural antioxidant materials from suppliers on a continuous basis and screen for antioxidant activity, appearance and flavour in collaboration with Mumbai R&D Laboratory• Write global raw material purchasing specs considering FCC, food / feed additive regulations, and certifications (Halal, Kosher, GMP+, FAMI-QS)• Technical meetings: customers, partners, contract manufacturers and distributors in Europe• Webinars for customers world wide• Trade shows: servicing customers at the booth, Gulfood, Interzoo, FIE, etc.• Product specifications for Europe (food & animal nutrition)• Develop technical customer presentations• Read and interpret food and feed legislation in relation to our products• Transfer of formulations and SOP to production CFS Europe, Italy• Search patent databases: Freedom-To-Operate questions and IP assessment• Deliver input to corporate projects such as extraction of natural materials• Develop new food ingredient products for new segments in CFS, e.g. ice creamOral conference presentations9th Foro México on Pet food, Guadalajara, 20194th Nordic Pet Food Seminar, Prague, Czech Republic, 2018 CFS is the world’s largest manufacturer of the antioxidants TBHQ and BHA. CFS is the 3rd largest producer of Vanillin in the world. CFS Shelf Life Solutions is today present in several countries such as India, Italy, Brazil, Mexico and the United States.

Århus Area, Denmark

In this position I managed projects and developed new antioxidant solutions, reformulated existing products, identified new antioxidant applications and evaluated new antioxidants and suppliers.• Managed/worked on 2 projects and worked on 2 other projects - Stage Gate Model (duration ~ 3 year each)• Two patent applications filed in 2013 and 2015• Tested more than 100 natural ingredients/plant extracts in various applications• Tested materials in multiple food and feed applications (oils & fats, emulsions, beverage, meat, pet food, etc.)• Hands-on experience in the lab: from mg/g screening models to pilot plant scale• Formulation of commercial products (carriers/excipients/antioxidants)• Author of more than 40 internal scientific reports • Collaboration in local and global teams (R&D, Application, Sales, Regulatory, IP, Product Management)• Maintained, developed and improved current GUARDIAN™ natural extracts portfolio• GUARDIAN™ Citrus Protect (stabiliser for citrus flavoured beverages) launched 2013• QA/QC: setting specification of purity criteria for purchasing and QC procedures for Production• Technical writing: technical sales brochures, launch presentations and handouts for Global Sales• Layout/design coordinator 2008-2010: new antioxidant lab building• Leading knowledge sharing across the organisation 2003-2010 – organisation of one yearly meeting and knowledge sharing between geographical regions• Best technical report award Innovation (worldwide) May 2008, Oct 2011 and Nov 2015

Århus Area, Denmark

In this position (parallel with my antioxidant specialist role) I combined my oils & fats experience with emulsifier/stabiliser know-how.• Technical support on emulsifiers (monoglycerides, PGPR, LACTEM) and stabilisers (alginate, pectin) for oils & fats applications• Low-fat spreads, table margarine, mélange products, shortening and puff-pastry margarine • Launch of GRINDSTED® CRYSTALLIZER range (pro-crystalliser for non-trans fats); contributed with cake and puff-pastry shortening data • Customer visits in Scandinavia and Latin America

Århus Area, Denmark

In this position I was spending time with customers solving their technical problems and promoting our solutions. The antioxidant business was showing high growth rates in particular the GUARDIAN™ Rosemary Extract portfolio which I developed.• Customer visits with particular focus on Latin America; 30-50 days per year• Development and technical marketing of GUARDIAN™ Rosemary Extract portfolio• Development and technical marketing of GRINDOX™ Antioxidant products• Performance experiments in oils & fats, emulsions, meats, bakery applications and similar products• Author of more than 20 internal scientific reports• Technical support to key accounts such as Unilever, Cargill, Bunge, Bimbo• Technical support contributed to strong sales growth in Latin America, e.g. Mexico• Recipe and process support to Brazil (2000) and the United States (2002), when antioxidant blend production was initiated locally• Speaker at DuPont’s Oils & Fats Training Course 1999-2005 • Speaker SPX Gerstenberg Schröder Seminars 2002, 2005• DuPont’s technical representative 2000-2005 in European Rosemary Extract Manufacturers Group (EREMG). EU approval of rosemary extracts (E392) as food preservatives in 2010 Oral conference presentationsExtractos naturales (in Spanish). Corchiga, Santiago, Chile, 2005Liquid shortenings. 26th World Congress ISF, Czech Republic. 2005Protection against oxidation in meat products. BAMST, Ghent, Belgium, 2003Formulation and applications of antioxidants. SCI, Cambridge, UK, 2002Natural Antioxidants. Leatherhead Food RA. UK, 2001GRINDOX™ Antioxidants. Slovakian Oils & Fats Association, 1999

Århus Area, Denmark

In this position (parallel with my antioxidant specialist role) I screened large amounts of hydrocolloids (pectins, carrageenans, starches, guar, LBG, xanthan) for their ability to control fruit floatation as well as their functionality in fruit-on-the-bottom yoghurt.• Characterisation of hydrocolloids’ ability to control fruit flotation and interfacial gelation (hydrocolloid/milk interaction or “hockey puck” formation)• Launch of GRINDSTED® YF 310, a pectin for fruit-on-the-bottom yoghurt application• Rheology investigated by Haake (yield stress/zero shear viscosity), Rapid Visco Analyser, Bostwick Consistometer and Texture Analyser equipment• Experimental design, experiment execution, data analysis, interpretation, scientific reports, technical sales brochure and commercialisation• Best technical report award Innovation (worldwide) Nov 2001

Århus Area, Denmark

In this position I learned a lot about triglycerides – oils and fats. Because AAK sells their products to a wide range of food products I also got experience with a large number of food matrices.• Development of oil & fat products based on blending, fractionation, inter-esterification and hydrogenation processes • Launch of various Dairy Fat Alternatives based on pilot plant developments and confirmed functionality at dairy plants in Russia, Ukraine and Eastern Europe• Support to ice cream, dairy, infant formula, margarine, fat spread as well as some confectionary applications • Technical support; advice, visits and seminars (EU, Russia and Ukraine)• Hands-on laboratory experience. Experiments in ice cream, dairy and fat spread pilot plants

Msc, Dairy Science And Technology (Mejeriingeniør)

University of Copenhagen. Faculty of Science. Department of Food Science. MSc in Dairy Science and Technology (mejeriingeniør).

Food Science

Department Of Media, Cognition And Communication. International Development Studies (45 Ects).