This document provides a CV for Muhammad Anwar summarizing his professional experience and qualifications. He has over 15 years of experience in quality control and assurance roles in the food industry, specializing in dairy products. Some of the companies he has worked for include Nestle Pakistan, Hico Pak Ice Cream, and AZFPCo in Azerbaijan. His responsibilities have included new product development, quality testing, laboratory management, and production supervision. He holds various technical certifications and has participated in numerous training programs related to food safety, quality management, and processing techniques.

1. CV - Muhammad Anwar
Address: Mohallah Islam naghar Walton, District Lahore, Pakistan.
Cell # +994 51 9040943
Cell # +92 343 4867473
E-Mail: Mu_anwarft12@yahoo.com
Preface: An energetic and skilful TECHNICAL FELLOW with excellent analytical, auditing,
Presentation, negotiation and communication skills, having knowledge of the Food Industry, its raw
Materials. Flexible personnel with craze of target achievement. Neat & clean, healthy states of mental
Peace & approach with experience.
Specialties:
Milk Collection Quality control
Juice Processing Ice cream Processing
Milk recombination Testing (QA)
Milk Analysis Butter Analysis
Safety & Health Fire fighting
First aiding R & D
Professional Membership:
Member Associate Food Technologists Society of Food Govt.College of Technology Faisalabad
co related with University of Agriculture Faisalabad Pakistan.
Member Safety Committee: (Documentation, Auditing, Implementation, Presentation).
Member food & beverages improvement committee: Pakistan industrial promoters.
Member of CI (Continues Improvement) Idea verification and entertaining.
(As this activity is to minimize the waste and Cost saving in all the way).
Trainings and Seminars:
- Ice cream making: ingredients handling, processing, aging properties and goodness.
- Ice cream Testing: Fat, TC, Aroma, Organoleptic, other physical and chemical properties.
- Full week Seminar on Faces of Quality: Nestle Pakistan,
- Full day Seminar on Common issues: Presentation on common issues faced by employees
Regarding Safety, Heath, Facilitations, Accounting, Company status in market, New objects etc.
Nestle Pakistan.
- Training session on GLP and QMS : Nestle Pakistan,
- Training & Demonstration on Fire fighting: Frequency 2/year, Nestle Pakistan.

2. - Training & Demonstration on First Aid: Frequency 2/year, Nestle Pakistan
- GMP Session: How to assure good manufacturing, product consistency. Wall’s Ice cream.
- HACCP, 5S, Hygiene Session: Levels of hygiene, implementation and demonstration of 5S,
HACCP monitoring at various levels.
Interests:
- Reading Books
- Cricket
- Research and development
Languages:
- English- Very well fluency in written and good in spoken communications.
- Urdu- National language, very well in written and spoken.
Academic Record
Matric: (Science): Major Subjects, Physics, Chemistry, Accounting, English etc.
Associate Engineer: Food Science & Technology (specialization in Dairy)
Major Subjects: Food Science & Technology, Food Nutrition, Microbiology, Food Hygiene, GMP,
GLP, Analytical Food Technology, Applied Chemistry, Physics, Dairy, Sugar, Fluids, Bread, Milk
and Milk bi products, Meat, baked foods, sea foods, sweets.
Certificate Courses
Apprenticeship certificate- Nestle Pakistan Limited (2002-2003),
Major Fields: Milk Reception Lab, STD Line Lab, Chemical Lab Physical Lab Testing Lab.
Incubation Lab, the Basic Concepts of Hygiene, GLP, GMP, QMS, Environment Protection and
Waste Disposal. Chilled Dairy:
(Plain & Fruit Yoghurt, Fresh Milk.)- Etc.
Computer Literacy Certificate- MS Office (Word. Excel, Power Point), Graphics, Internet,
E-MAIL, Basic computer training by Punjab IT Board.
Computer Science - Computer Science (Super System Technology College, Farooq Abad),
Major Expertise: MS Word, MS Excel, Power Point, Internet, Software, SAP (Nestle Globe), MCS
(Milk Collection System)

3. Career History
AZFPCo. Ltd. Azerbaijan2010 – till date:
o As New product development (NPD) specialist and QA/QC controller
o Mixing and Processing specialist
o Quality Supervisor
Company Profile:
The company is going to be No. 1 Company Azerbaijan and owned by one of the big multination
group. The company was started in 2010 and going to produce Milk, Yogurt and Fruit Yogurt, Ice
cream, Cheese, Cone for ice cream, Bread ice cream and a highly profiled one.
Working Experience/Services:
In this newly run company, I was placed in QC to set up various QC programmed. The Following
Programmed and projects I set during this time period under learning and recommendation from
Technical Manager.
- New products development: Cost analysis, trails, recipe setting, improvements for the
following product range:
o Yogurt (Plain and Fruited)
o Ayran (Saltish and sweeten)
o Cheese (Cheddar, mozzarella)
o Ice cream (Dairy and non-dairy)
o Milk (Skim, semi and full cream)
- Set up and decorated QC Lab with modern techniques of testing as reference responsibility
o Chemical and physical analysis start up
o SENSORY Evaluation panel start up and validation of SE system
o Microbiology analysis start up
o Keeping Quality System set up and start up
o QC testing schedule was made with concern to ISO and local legislation for
Raw/Packaging materials, Products at every step like recombination, Semi finished and
finished products.
o Introduction of NCCS (Net contents control system) for all the products.
o Preparation and implementation of record keeping for all the histories regarding
production and trails, introduction of different formats/sheets for recording.

4. o Communication electronically with senior management regarding current status and
results history regarding Quality controlling of the products at every step.
o Introduction and creation of Testing Procedure for Chemical/Physical, Microbiology,
Sensory and other important aspects like calibrations, accuracy check of equipments,
ICP, GLP, Safety etc.
o Introduction and Validation of modern testing techniques like MilkScan, Cryoscopy,
Water testing, old methods, CIP solutions check and other all techniques related to QC
testing.
o Exercising Product Positive release system, Keeping Quality, Sensory evaluation, Trails
evaluation, Sensory Evaluation, Chemical and material handling, Staff handling and
management and all the activities related to Quality controlling system.
o Assistance in New product development at initial stage of Recipe setting for Milk ,
Yogurt and other food products.
Honors and awards at AZFPCo. Ltd (Milla), Azerbaijan:
o I was the first who introduced the first developed recipe of Yogurt on taste panel upon
first visit of technical manager.
o I was awarded for successful new product development under kind ness of Mr. Tony
Connor (Technical Manager, ISO 9001 standard body member)
o I was the one who set QC lab and several QC.
o I was the first who set values of recombination and pasteurization of Milk after
recombination at early stage.
Hico PAK Ice Cream Ltd. Pakistan - as Production Supervisor
(Nestle sister factory/ co packers) 2003-2004 and 2007-2010
o To prepare the mixes of various ice cream flavors.
o To ensure the processing of ice cream mixes from beginning to end.
o To ensure the functions of filling machines, also sometime do the basic maintenance.
o To check and test the raw materials related to ice cream like butter, milk powder and other
materials color, flavors. Preservatives chemically physically and microbiologically,.
o To handle the market complaints for rectification.
o To verify the composition as per compliance.
o To clean the all relevant equipments and machines manually and mechanically.

5. o To plan the casual labor as per production planning.
Special Tasks to handle:
Standardization of Ice cream mix: To pour out the various material as per recipe at specified
temperature, proper mixing time and finally after testing assurance of all parameters.
Plate Heat Exchanger (PHE): Specialist for CIP circuit and manual, Processing, Mechanical
activities, Sterilization, Flow ability and technical hand to proper operation. Diversion handling. Hot
water and cold water monitoring.
Look after the Aging: To look after the process of aging with various milk ice cream flavors.
Keeping Quality: To check the keeping quality sample as per time table, to check if there is any
abnormality, to arrange the sensory session as per schedule.
Steam and pressure air monitoring: Go through the technical procedure to handle the steam
and air, operation of valves, monitoring of standards. Proper handling of temperature to save the
energy as per technical brief. Usage of the area upon need.
Thawing room and Cold store: Proper handling of temperature to save the fruit chunks and
other material like flavors, dry fruits, colors as per technical brief. Usage of the area upon need.
Cold water Chiller (CWC): Chiller maintenance, CIP, chilling system, Technical aspects.
Nestle Pakistan Ltd – Sr. Lab. Analyst with Quality Assurance 2001-2003
o To assure the quality of Fresh Milk, UHT Milk, Cream, Milk Powder, Juices, Coffee, Milo,
Water, Yoghurt, Butter Oil etc. after normal and special analysis.
o To verify the composition of various food products. Presentation to Prod. People at various
strategies like QMS, Compliance, Net weight control, GLP, GMP, MSDS, Hygiene, NQS,
Industrial Chemistry, GAP, CI, Test methods, Communication Skills, Haz Mat. ICP, Equipments
Calibration and handling. CIP, Food Safety, Warehousing, safe transportation, NDC etc.
after assessment, to audit the suppliers.
o To ensure the training of new comers as well as on line working staff.
o To visit and rectify the Quality issues at milk collection centers (analytically or quality vise)
o Super end user of SAP (a worldwide Nestle Software for Status checking and
o Recording from Raw Material to Supply Chain).
o Site Environnement Officier (Documentation, Auditing, Implémentation, Présentation).
o To analytically release the Packaging and Raw Material.
o To assist R &D while setting and developing a recipe or new product.

6. o To do regular Auditing as per frequency of Line labs.
Working Experience
Milk Reception; To testify the fresh milk before reception by chemically and physically. Rejection of
bad milk, separation of milk as per quality, handling of quality issues. Caring the equipments take
over the ICP Plan
Milk Testing: Milk Temperature, APT(Alcohol Precipitates Test), Heat No(Heat Stability Test),
Power of Hydrogen, Acidity, Sorbitol Test, Sodium, Adulteration Test(Starch, Sugar, Glucose,
Carbonate Bicarbonate, Ammonium Sulphate, Boric Acid) Fat SNF of milk, Beta Star, Charm II,
Protein Kelada, Protein by milko scan, NPN Protein,
Expert in Milk Testing: Fat (BY Gerber and Mojonier), SNF, pH, Acidity, Calcium, Protein (by
Kjedha Method), Adulterants like Boric acid, Starch, Glucose, Sugar, Milk Powder, Hydrogen per
oxide etc. And orgenoletic. Milk Powder: Fat by Gerber, Consumer Tests like (SOD, Miscibility,
Wettability etc.), Vit C (Potentiometric) , Vit A (Saponification), Protein (Kjeldha), Moisture (Oven,
Heatjenk and Karl Fischer).
Visiting to Milk Collection Centers: Visiting the centers for sudden checks of testing, ICP, GLP
and other technical fields of application, also in case of any abnormality
JUICE PAK LTD. As Production Supervisor. 2004-2007
Juices, Drinks & Nectars: To look after the preparation of Product batch, ensure the contents as
per recipe, Testify the final checks and analysis before filling, Sensory evaluation, reporting of raw
material incoming and usage after proper testing. Pulp testing and monitoring, indication of
problems.
Responsibilities:
Plate heat exchange: & Tubular heat exchange
Production: To ensure all the parameters, temperature, pressure and flow rate as well, also CCP,
QMS, HACCP, GMP, safety, SH&E.
CIP: To regulate the specific flow of CIP, ensure the concentration of Caustic and Acid as per
QMS, Temperature and pressure,
Diversion: Diversion handling in case of CCP deviation, to ensure if there is mixing in Aseptic
juice. To regulate the CIP and Sterilization.
Pasteurization: To ensure the parameters of Pasteurization, to check the Pressure, Flow and
temperature of various steps and points hourly basis. To check the quality of juice after process,
to ensure the foaming free product, to make the cleaning of process filters.

7. Batch preparation & standardization: To ensure the materials as per recipe. To mix up the batch at
various steps within proper time as per QMS. To check the brix, acidity and organoleptic quality of
juice. To standardize a batch if need. To check the quality of Treated water being used for
production. To track out the batch to filling and after filling. To chill the juice if there is late to be
filled.
Aseptic Tank: To ensure the safe aseptic production stock. To ensure the CIP of the tank. To
regulate the sterile air filter after 50cycles. To ensure the end line clearance and minimum
pressure before filling. To regulate the recovery of juice in case of problem. To manage the trouble
shooting.
Closing of Material: To daily close the material to calculate the loss and gain. To regulate the
sufficient quantity in stock for running product. To calculate the scrap factor for various juices.
Pulp & Concentrate handling: To ensure the thawing of pulp under special hygienic conditions. To
ensure the safe dosing of pulp after proper testing.
Declaration:
A food technologist can better perform as technical fellow………………..
I hereby declare that above-mentioned details are very true to my best knowledge.
Further, I hereby assure you that if I will be given the chance, I will prove my capabilities.
Yours Faithfully,
Muhammad Anwar