Product Development - Atyab Zeit Boulos - Food System Challenge

The Consultant is expected to fulfill the following in addition to any other task required:

1. Shelf life and research development:
   • The company has the formulation for the new line of ready salad dressing and condiments ready and tested, they need to explore more the shelf life.
2. Brand development Implementation Plan:
   • Develop a step-by-step implementation plan for product development.
   • Provide guidelines for quality consistency.
   • Four products (Vinaigrette, Moutardette, Balsamiquette, Pommedette) would be tested to ensure its quality standards and explore any development.

• Deliverables:

1. Shelf-Life Assessment Report:
   • A report summarizing the current shelf-life assessment of the four products, identifying factors affecting stability and quality.
2. Shelf-Life Testing Results:
   • Comprehensive testing results for each product, documenting changes in attributes over time and under different storage conditions.
3. Shelf-Life Extension Strategies:
   • Recommendations and guidelines for extending the shelf life of salad dressing and condiment products, including formulation adjustments or packaging enhancements.
4. Food Safety Compliance Report:
   • Report ensuring that the products meet all required food safety standards and regulations throughout their shelf life.
5. Comprehensive Report:
   • A detailed report compiling all aspects of the shelf-life testing and optimization process, including assessment, testing results, extension strategies, and food safety compliance.

The consultant will provide these deliverables within the specified intervention period after working closely with the company to enhance the shelf life of the new line of salad dressing and condiments while maintaining product quality and safety.

As part of the program’s Monitoring and Evaluation (ME&L) processes, the consultant is required to:

• Deliver a briefing report to the program’s team.
• Attending check-ins short meetings, if needed and required by the program’s team
• Attending MEL induction meeting before the beginning of the session if requested by the program’s team
• Conducting pre-post assessment, feedback and attendance as requested by the program team

Questions regarding the technical should be asked to the client directly during a site visit or via a call. To arrange a visit or conference call, please coordinate with Nancy Assaf, email: nancy.assaf@berytech.org, phone number: 03-790327. The client has the right to stop meeting consultants/ consultancy firms at his disclosure.

  Qualifications

• Bachelor’s degree, MSc Degree in food processing, food technology, quality control, food safety, food science, environmental Health, hospitality management and any other relevant field.  
• At least 15 years of experience in similar projects.
• Excellent communications and report writing skills.
• Fluent in English and Arabic