Call for Dairy Production Consultant - Food System Challenge

Berytech is a leading organization in Lebanon's Entrepreneurial Ecosystem that aims to provide a conducive environment for the creation and development of startups through incubation, business support, counseling, funding, networking, and company hosting. Hence, Berytech is taking part in the country's economic revival, participating in wealth and job creation, and retaining graduates and high-level skills in Lebanon.

The Food System Challenge supports businesses to solve core challenges of the food system in Lebanon, and more specifically in the sectors of dairy and meat production (cow, goat, sheep), cereals and pulses (and its by-products), protected horticulture (Classical green houses, hydroponics, and aquaponics), and domesticated edible herbs and plants.

The Food System Challenge is implemented by the World Food Programme (WFP) and Berytech through support from the German Federal Ministry of Economic Cooperation and Development (BMZ).

Throughout FSC’s previous and current cycles, the program supported over 40 SMEs to fortify the Lebanese food system to create a more sustainable ecosystem.

Bionord is a Lebanese dairy company founded in 2020, specializing in high-quality, additive-free dairy products. As part of its transformation and growth strategy under the Food System Challenge program, Bionord seeks to enhance its production processes, optimize workflows, and develop a new product line (Greek yogurt) to meet market demand and expand its footprint locally and regionally.

The consultancy aims to support Bionord in optimizing its dairy production processes, ensuring recipe consistency, and developing and launching new products, Greek yogurt. The consultancy will also assist in enhancing workflow efficiency, achieving compliance with international standards, and strengthening the company’s market competitiveness.

The consultancy shall deliver the following:

1. Dairy Production Optimization
   • Assess current production processes and identify inefficiencies.
   • Redesign workflows to ensure hygiene, reduce bottlenecks, and improve resource utilization.
   • Standardize production methods to achieve recipe consistency and meet Good Manufacturing Practices (GMP) requirements.
   • Provide training for staff on equipment handling, cleaning protocols, and quality assurance.
2. New Product Development
   • Develop a detailed plan for the introduction of Greek yogurt, including recipe development, packaging, and market positioning.
   • Pilot test the product and refine processes for large-scale production.
   • Advise on machinery and equipment requirements for the Greek yogurt production line.
3. Sustainability and Process Innovation
   • Integrate sustainable practices, including waste management and energy optimization (e.g., solar energy use).
   • Evaluate and recommend strategies for efficient water usage and conservation.
4. Monitoring and Reporting
   • Provide monthly progress reports on project milestones.
   • Prepare a final consultancy report summarizing outcomes, challenges, and recommendations.

1. A comprehensive report detailing production optimization strategies and workflow redesign.
2. Standardized recipes and production guidelines for Greek yogurt.
3. SOPs aligned with ISO standards for dairy production.
4. A documented quality control plan and training materials for staff.
5. Final project report summarizing achievements, impact, and future recommendations.

The selected consultant should have:

• Proven expertise in dairy production optimization and new product development.
• Knowledge and experience in implementing international food safety standards.
• Experience with workflow optimization and sustainability in food manufacturing specifically in the dairy sector.
• Strong training and capacity-building skills.