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B.Sc Degree in Zoology, Botany and Chemistry with courses including general and organic
chemistry with labs, Zoology with lab, plants with labs, genetics with lab, cell physiology,
Microbiology & chemical ecology
Professional Profile
Fragrance formulation development of fine fragrance, personal care & toiletries
Basic knowledge in Aroma ingredients, Essential Oil, Absolute & Flavour ingredients
Basic Knowledge in Flavours and Food Industries respecting formulations and applications:
Bakery Industries: Flavours (Liquid and Dry mixed powder) for Cakes, Pastries, & Sweet Goods,
Icings, Spread, Filling, Biscuit, Cracker & Cookies, Sweet & Savory Snacks.
Beverage Industries: Flavours (Liquid and Dry mixed powder) for Beverage Concentrates, Mixes,
Syrup, Carbonated & Non-Carbonated Soft Drinks, Energy Drinks, Sport Drinks, Juices, Nectar,
Coffee, Tea, smoothies and Dairy Drinks.
Confectionery Industries: Flavours (Liquid and Dry mixed powder) for Chocolate confectionery,
hard and soft boils sweet, jellies, chews, caramel, nougats, chewing/bubble gum, mint stick,
dessert & sweet tapping, medicated confectionery, seasonal confectionery, sugar free formulations
etc.
Dairy Industries: Flavours (Liquid and Dry mixed powder) for Milk and other dairy beverage, Ice
cream & Gelato, Yogurt and Sour Cream, Cheese, Dips, Spread, Dressings, Custard & Pudding,
Butter and Margarine etc.
Savory Flavours for Snacks and snack mixes, Soups & broths, Sauces & gravies, prepared meals
and entrees, Spice & seasoning blends, Marinades & rubs, Dips & spreads, Condiments.
High proficiency in GLC, Photo spectrometer, Polarimeter, Refractometer etc Basic Analytical
knowledge of HPLC, IR, NMR, Mass spectroscopy
Technical and Specialized Skills:
Regular consumer interaction, finding out the need gap & product attributes, convert the
into a product.
Develop new products and improve on existing products both in terms of efficacy and
benefits.
Track activities of competition in terms of its new launches/Relaunches, product
composition and claims, also to develop alternate options.
Cost optimization of existing formulations without compromising on product quality.
Technology transfer from bench to pilot plant to production.
Literature search - Paper, Journal & e-based search ensure that the new formulation
infringe upon any patent and is also regulatory compliant.
Ensure no infringement of the patents for all commercial products
need gap
sensorial
quality /
does not
High proficiency in GLC, Photo spectrometer, Polarimeter, Refractometer etc. Basic Analytical
knowledge of HPLC, IR, NMR, Mass spectroscopy
Professional Experiences
Unit Head (Manager)
Flavour & Fragrance Division/(OMAN AGRO INDUSTRIES L.L.C.)/ (http://www.albahja.com/flavour.htm)
September 2012 Present (Muscat, Sultanate of Oman)
Job Responsibilities:
Flavour development 80%
Fragrance and perfume Development 20%
Bakery Industries: Flavours (Liquid and Dry mixed powder) for Cakes, Pastries, & Sweet Goods,
Icings, Spread, Filling, Biscuit, Cracker & Cookies, Sweet & Savory Snacks.
Beverage Industries: Flavours (Liquid and Dry mixed powder) for Beverage Concentrates, Mixes,
Syrup, Carbonated & Non-Carbonated Soft Drinks, Energy Drinks, Sport Drinks, Juices, Nectar,
Coffee, Tea, smoothies and Dairy Drinks.
Confectionery Industries: Flavours (Liquid and Dry mixed powder) for Chocolate confectionery,
hard and soft boils sweet, jellies, chews, caramel, nougats, chewing/bubble gum, mint stick,
dessert & sweet tapping, medicated confectionery, seasonal confectionery, sugar free formulations
etc.
Dairy Industries: Flavours (Liquid and Dry mixed powder) for Milk and other dairy beverage, Ice
cream & Gelato, Yogurt and Sour Cream, Cheese, Dips, Spread, Dressings, Custard & Pudding,
Butter and Margarine etc.
Savory Flavours for Snacks and snack mixes, Soups & broths, Sauces & gravies, prepared meals
and entrees, Spice & seasoning blends, Marinades & rubs, Dips & spreads, Condiments.
Fragrance/perfumes formulation development premium quality (high value Arabic
perfume)
Regular Interaction with technical fellow all beverage/ bakery/confectionery industries located in
GCC specially Oman, UAE and KSA as well as East and West Africa.
Job responsibility is Development of new products with efficacy and sensorial acceptability in
Personal care and Home care products in range for domestic and international business.
Evaluation of existing fragrance in Nigerian market & creation of new fragrance suitable to Nigeria
& Africa market.
I have developed many fragrances suitable for African market.
I have survey the fragrance business in Nigerian Market
Developed many formulation of roll Ons perfumes.
Developed new product like Antifoam for paint and coating industry
I have created Perfumer Alcohol, Formulator Alcohol & Carrier oil for Attar perfume
Improved existing products and developed new products which had significant win over benchmark
in market research.
Screen & select raw materials by reviewing scientific literatures and trade information.
Literature collection regarding the product and patent search for claim ingredients.
Recommend ideal supplier and also alternate supplier for raw materials.
Ensure all regulatory conditions are met for products developed for respective countries.
Shortlist prototypes for Market Research. Based on market feed back, fine tune the short listed
prototype as per performance needs
Ensure the stability of the product for the entire shelf life by conducting stability studies at different
conditions with final packing material.
Cost optimization without compromising on quality.
Job Responsibility is creation of fragrance which is suitable to personal care product & agarbatti.
Creation of Flavours for tobacco products
Shortlist prototypes for Market Research. Based on market feed back, fine tune the short listed
prototype as per performance needs
Ensure the stability of the product for the entire shelf life by conducting stability studies at different
conditions with final packing material.
Cost optimization without compromising on quality.
Worked as Research Scientist at Mittal Aroma Essential Oils P Ltd., Noida. UP India.
Handling QC, Instrumentation and Flavors & Fragrance creation.
Created more than 100 fragrances, which is used in Pharma and cosmetics products.
Created more than 10 flavors, which are used in Pharma and Tobacco products.
Developed method of blending natural essential oil for Aromatherapy.
Worked as Junior Research Fellow at Central Institute of Medicinal and Aromatic Plants
(CSIR) Lucknow on Project entitled Technology Dissemination Commercialization and
Utilization of Geranium (Pelargonium graveolens) Cultivation through Processing and
Value addition of End Product in Uttaranchal at Bio-village level.
Extensively analyzed aromatic plants like Rose, Lavender, Lemon grass, Citronella, Patchouli,
Sandal wood, etc., for oil content and their chemical constituents.
Research Paper ~ 2007-01-0266 Garg, S.N.; Kaur, H.P.; Naqvi, A.A.; Singh, S.K.;
Khanuja, S.P.S. (Phytochemistry Division, Central Institute of Medicinal and Aromatic
Plants, Lucknow 226 015, UP, India) - Chemical examination of the Aegle marmelos leaf
essential oil- A potential source of limonene. Indian Perfumer v. 50(3): p. 75-77, 2006 (Eng; 11
ref).
Research Papers~ Chemical composition of the essential oil of Majorana hortensis grown in
Uttaranchal India (Communicated)
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