Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

For inquiries or more information, please contact us at info@intellex.com.

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Expert Details

Food Technology, Nutraceuticals, Natural Health Products, Quality Systems

ID: 724180 Canada

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Expert has extensive knowledge and experience in the food science area, with specific focus on food ingredients. With over 20 years experience in food product development, with emphasis on ingredient processing, he has specific expertise in the development of powder food product blends, in the areas of meat, poultry and seafood ingredient blending, nutraceutical processing, sports nutrition, snack food seasonings, dessert and beverage mixes. Research conducted by Expert includes the development of hemp protein isolate (90+% purity), antimicrobial blends based on natural ingredients, inhibition of mold in refrigerated dairy products using natural ingredients and production of unpreserved, shelf stable oil/water emulsions with neutral pH.

Design and layout for a food ingredients blending facility in Ho Chi Minh City, Vietnam. On-site product development, raw material sourcing, formulation and laboratory testing.Developed an extraction method for isolation of purified vegetable protein from a novel source.His team developed a method for preparing a material that inhibits bacterial growth in fresh and cooked meat products which can be declared as natural flavourNutrition Analysis, label ingredient declaration, label review, regulatory compliance verificationHis team has developed a wide range of prepared food products in areas ranging from meats, dairy, confectionary, ingredient blends, beverages etc.

Education

Year Degree Subject Institution
Year: 1987 Degree: B.Sc. Subject: Microbiology Institution: Univeristy of British Columbia

Work History

Years Employer Title Department
Years: 2000 to Present Employer: Undisclosed Title: President Department: R&D / QC / Microbiology
Responsibilities:
He established this company to serve clients in the Food and Nutraceutical Industries. He has conducted projects in Canada, the US, Vietnam and South Africa, in projects ranging from development of a food ingredients blending factory, expert witness consulting, development of cGMP plans, HACCP plans, new product development and safety and efficacy research in Nutraceuticals
Years Employer Title Department
Years: 2004 to 2006 Employer: British Columbia Institute of Technology Title: Contract Instructor Department: Food Technology
Responsibilities:
Responsible for teachning ingredient technology and science to students in the Food Technology program
Years Employer Title Department
Years: 1987 to 2000 Employer: Western Basic Ingredients Ltd. Title: Director of Technical Services Department: R&D / QA / QC
Responsibilities:
He was responsible for appr. 300 new product development project per year, Development of Quality Control / Quality Assurance Programs, HACCP implementation, Technical Services and Customer Implementation Projects

Government Experience

Years Agency Role Description
Years: 2006 to 2007 Agency: Trade Commission of Mexico Role: Consultant Description: His firm conducted a market study of food products in Canada for presentation to Mexican Manufacturers

International Experience

Years Country / Region Summary
Years: 2002 to 2002 Country / Region: Ho Chi Minh City, Vietnam Summary: Design and layout for a food ingredients blending facility in Ho Chi Minh City, Vietnam. On-site product development, raw material sourcing, formulation and laboratory testing.
Years: 2003 to 2003 Country / Region: Ho Chi Minh City, Vietnam Summary: Design and layout for an upgraded food ingredients blending facility in Ho Chi Minh City, Vietnam. On-site product development, raw material sourcing, formulation and laboratory testing.

Language Skills

Language Proficiency
Dutch He is fluent in all aspects of this language
French He has a reasonable working understanding of this language
English He is fluent in all aspects of this language
Farsi Colloquial understanding of this language

Fields of Expertise

food ingredient, food science, functional food, flavor profile, food physical property, food shelf life extension, palatability, binding agent, meat science, food-borne bacteria control, dietary supplement, nutraceutical, microbial contamination detection, dairy product safety, health food, food-borne illness, food-borne pathogenic bacterium, food inspection, food processing good manufacturing practice, Food and Drug Administration food regulation, frozen food product manufacturing, food processing technology, food plant layout, additive, meat processing, food toxicology, cereal processing, food microbiology, food additive, food sensory testing, organoleptic testing, food texture, food technology, food sensory science, food safety, food chemistry, cereal (food)

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