Food Engineer

During vintage; starting controlled fermentation and maintain health of fermentation(checking density, temperature and yeast health) as main job. To assist the laboratory as side job (anlysis, sample controls).

Conducted the production of energy drinks and craft beer as a Manager.
Made preparations and controls according to ISO 9001 and ISO 22000 standards.
Assured producing the products rely on HACCP and GMP.
Done export and customs work. (file preparation and permissions)

Took an active role in every stage of winemaking.
On vintage and off-season wine tastings.
Used different techniques such as “sur lie”, micro oxygen, hyper oxidation, batonnage, etc., to turn the good wines into unique ones.
Ensured participation in wine competitions.
Knowledge of all the basics of daily workflow and the ability
to coordinate co-workers with optimal time planning.
Vintage Season: Ensured the implementation of processes
such as flotation, sedimentation, racking, fermentation,
centrifuge, clarification, etc.
Non-Vintage Season: Ensured the implementation of processes
such as additions, transfers, blending, treatment, filtration (cross
flow and pad filtration), bottling.

Managed to produce fruit juice, detox juice, smoothies and syrup with a team of eighteen people.
Planned all production activities.
Tracked raw material and product inventory.
Ensured consistent high-quality flavor profiles for all recipes.
Preparing and reporting cost tables.