DILEEP OMANA

A dedicated and innovative R&D Scientist with extensive experience in food product development, particularly in seasonings, protein-based products and various food processing technologies. Skilled in driving technical excellence, managing cross-functional teams, and executing breakthrough innovations from concept to commercialization. Proven track record of working with global teams to align product development with strong focus on delivering proactive solutions. Fluent in English and experienced in international food industry. 

Professional Experience

Principal Scientist
Newly Weds Foods, Edmonton, AB, Canada
June 2013 – Present

• Lead R&D initiatives focused on innovative seasoning products and solutions for the food industry, aligning with global business strategies.
• Manage different types of product development including new concept, duplication, customer formula entry, converting raw recipe to usable formula using dry ingredients etc., leading to commercialization, based on customer needs and industry standards and regulatory requirements.
• Development of prototypes, provide technical guidance for scaling operations and troubleshoot first time blends.
• Conduct testing on new products, evaluating flavor, texture, color, nutritional content and compliance with various customer provided restrictions like Non-GMO project verification, Gluten controlled, vegan, Kosher etc.
• Leading collaborative efforts with various other departments.
• Mentor and manage junior scientists and technicians and oversee their work to ensure quality and compliance with best scientific practices.
• Maintain detailed project documentation, adhering to GMP and GLP standards.
• Serve as a key technical expert, providing guidance and support to internal teams on technical aspects of seasoning and product formulation.
• Expert in various formulations for meat products, snack products, sauces and dressing, batter and breading etc. Formulated different types of French fry batters (huge volume items).

Research Associate
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada
January 2011 – May 2013

• Led multiple research projects, including evaluating pork meat quality, gelatin production from bovine lungs and other organs. Also developed Poultry Protein Isolate using pH shift method.
• Managed complex scientific experiments, ensuring alignment with the goals of the research and successful execution of innovative food products.
• Published findings in scientific journals, contributing to advancements in food science and technology.
• Conducted experimental work using the pilot plant facilities at the Government of Alberta's Food Processing Division.

Postdoctoral Fellow
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada
October 2007 – December 2010

• Investigated the chemistry and functionality of high-pressure processed foods, with an emphasis on emulsified meat products.
• Conducted studies on protein extraction, purification, and characterization, including the use of FPLC and 2D-PAGE proteomics techniques.
• Contributed to product innovation by developing new processes using β-glucans and transglutaminase enzymes to improve food quality and functionality.

Processing Plant Manager
Anns Indian Aroma, Pala, Kottayam, India
2006 – 2007

• Managed product standardization and quality control for thermally processed food products, with a focus on retortable pouch packaging.
• Implemented ISO 22000, ISO 9001, HACCP, and SSOP standards for food safety.

Certificate in Project Leadership
Northern Alberta Institute of Technology, Alberta, Canada
November 2024 – December 2024

Ph.D., Fish Processing Technology
Karnataka Veterinary Animal and Fisheries Sciences University, Karnataka, India
December 2002 – January 2006

• First Rank with a CGPA of 9.28/10.00
• Dissertation: Utilization of low-value fish for value-added products

M.Sc., Industrial Fishery Technology
University of Agricultural Sciences, Bangalore, India
December 2000 – August 2002

• First Rank with a CGPA of 9.20/10.00
• Thesis: Development of new seafood products by thermal processing