Abdul RashidChief Executive Officer
Pulseberry Health Consultants Group
He has presented papers covering the fields of HACCP, Public Health and Food Safety Culture, at a number of international conferences and seminars around the world. He is currently serving as the Chief Executive Officer of Pulseberry Health Consulting. His previous positions include Director and General Manager, Middle East – Chartered Institute of Environmental Health (CIEH) , Regional Director, Johnson Diversey Middle East and Head of Food Safety, Dubai Municipality
Arsalan Saeed ZaiFood / Bakery Quality Control Manager
Abu Dhabi National Oil Company (Adnoc) Distribution
Mr Zai is currently pursuing his Masters in Business Administration (MARKETING),KASBIT, Karachi, Pakistan. He obtained Masters of Science (MICROBIOLOGY) from University of Karachi, Pakistan in 2006 and obtained Bachelors of Science (MICROBIOLOGY) University of Pakistan in 2003
Athula GalagodaFood Safety Officer
Renaissance Services SAOG
He joined Renaissance Services, Oman in 2006 as Hygiene Officer and took the role as Food Safety Officer in 2010 and has overall 14 years of working experience Food and Hospitality Industry.
Prior to joining Renaissance, Athula worked as a Quality Assurance Officer at Sigma Overseas Company (Bottled Drinking Water Manufacture), Sri Lanka. He received BSc. in Microbiology from Bangalore University, India and M.Sc. in Food Science and Technology from University of Peradeniya, Sri Lanka. In addition, he is Registered Trainer/Tutor with HABC (Highfields) UK and CIEH UK. He has successfully completed the level 4 food Safety and level 4 HACCP training programmes and Lead Auditor training in FSSC ISO 22000 and ISO 9001 series standards.
Athula is also a member of Oman Food Safety Conference Advisory Board.
Mohammed Juma AlAreimiSenior Health Inspector
In this work, the CFD (computer fluid dynamics) modeling will be implemented in Commercial kitchen in Oman in order to reach an optimum design of the ventilation system by studying the flow pattern which will show the performance effect of design on efficiency of the system..The work will be carried in 3 mode and cases: case 1 with standard chimney size and AC on wall size, case 2 :different size chimney and Ac on side wall and case 3 location of AC in the middle of the kitchen. The results show that putting AC on middle of the kitchen improves the ventilation efficiency in the kitchen and it reduces the hot gases and save the cooling system in kitchen.
Razeen S HameedFood Safety Consultant
Sultan Qaboos University Hospital
He is a registered & certified food safety trainer for catering & manufacturing with Highfield, Awarding body for compliance, UK and a registered & certified trainer for advanced food safety in catering and in food manufacturing industry from CIEH, UK. Razeen Hameed completed his Masters degree in Food science & Technology. Mr. Razeen has also completed and passed FOOD SAFETY LEVEL 4 & HACCP LEVEL 4 conducted by RSPH, “Royal Society for Public Health
Highfield Awarding Body for Compliance (HABC)
He frequently speaks at international conferences and has written several of the most popular UK food safety books, including Hygiene for Management, Supervising Food Safety and the Food Safety Handbook.
Richard has worked with many large organisations and Governments to develop food safety management systems and training programmes, including the Food Standards Agency and Dubai Municipality Food Control Department (The Person in Charge (PIC) Programme).
Rob KooijmansFood Safety Experts
Rob has worked for a wide range of companies, including Unilever, DSM, FarmFrites and TNO. He has held positions from (interim) QA manager as site level to VP QA for multinational companies. His professional experiences also include a background in strategic change management and innovation management; extensive international work experience (over 52 countries). Rob has an academic background in Applied Physics and Econometrics, next to this a solid education in food safety, process technology and supply chain management.
The key strengths of Rob are his strategic thinking capabilities and the ability to switch seamlessly between (process) details and management level. In total 20 years of staff and line management experience at corporate level and civic organizations.
Shabib Said Al-KalbaniNational Coordinator of Hospital Dietetics
Ministry of Health, Oman
He obtained MSc Clinical Nutrition from University of Roehampton, London, United Kingdom in 2013 and BSc. Human Nutrition and Dietetics from Sultan Qaboos University, Sultanate of Oman in 2006
Sheikha Shinoon Al SiabyMicrobiologist
Sweets of Oman Company