Ahmed Osman

Managing for Daily Improvement. Develop systems to track Key Performance Indicators (critical metrics) for Continuous Improve- ment projects and other team-based initiatives. Coached several projects generating annual savings of factory production cost. Research: 2019 - Evaluation of sodium chloride for melanosis prevention in the Pacific White Shrimp

Research: 2018 - Evaluation of natural dyes as an alternative for microbiologi- cal staining. 2017 - Improvement of the storage conditions of diluted cane mo- lasses for animal food production.

Lead to contribute with the busyness growth through New Product Development for all confectionery categories (Chocolate, Wafer, Bis- cuit and Dragée). Plans and executes complex plant trials. Provide product expertise. Identify risks, challenges, and develop techni- cal solutions as well as identify opportunities and improvements. New product development life cycle completed with the launched of Spreadable chocolate.

To assess current operation performance against best-in-class to deliver sustained improvement across Nestlé factories around the world, through competency building of local resources on focus improvement methodologies in order to increase process reliability and improve manufacturing cost. Projects: Jan - Mar 2014: L’viv, Ukraine (Confectionery) Apr - Jun 2014: Herten, Germany (Chilled Culinary) Jul - Dec 2014: Bissenhofen, Germany (Nutrition) Jan - Jun 2015: Rio de Janeiro, Brazil (Ice Cream)

Drive product development initiatives and provide product expertise for Wafer category. New product development life cycle completed with the launched of Chocolate-filled wafer covered in chocolate and Hazelnut-filled wafer covered in chocolate including technical documentation. Work with multidisciplinary teams to effectively recipe reformulation with nutritional compliance through industrial trials and validation of sensory evaluation.

Lead and execute new alternative Raw Material suppliers development through industrial trials and validation of sensory evaluation for all confectionery categories. Creation and modification of nutritional specifications, raw material purchasing specification. Imported raw material eliminated through the re-formulation with alternative existing materials. Recipe reformulation of Hazelnut spreadable chocolate related to an application of alternative fat to avoid fat migration.

Analyze and control different manufacturing process in order to pro- vide improvements and corrections on procedures. Lead process improvement projects. 40% rework reduction on extrusion gum process. Standardization of confit gum procedure achieving better quality and stable final product. Supervise and monitoring compli- ance of the manufacturing standards.