Iswandi Jarto

About Iswandi Jarto

Research and Development (R&D) professional with a demonstrated history in Dairy Industry. Passionate in developing new products, processes, and technologies. Improving the existing ones to achieve better quality, functionality, and consistencies. Proficient in scaling up from infancy (proof of concept, on a bench or pilot scale) to commercial scale. Always looking for opportunity to positively contributes to the bottom line of the company through process and product development and improvement, technology evaluations, and their implementations. Currently responsible for developing processes and products from end to end (milk, cheese, whey, and lactose). Leads business development of new products and new processes. Understands where the key gaps in technical knowledge occur and is focused on rapidly building this knowledge to lead the company to the next level in performance. Supports process of building knowledge base so business has the tools and understanding to deliver consistent high quality product to customers with target areas, include but are not exclusive to, yield, throughput, cost of manufacturing, and product performance. Lead team and works cross functionally across the business to deliver an industry leading product and process. Operating as a technical resource, partners with other peers in the company to help drive the business forward in its quest to wow the customer and deliver operational excellence. Maintain awareness for product performance with customers and provide technical feedbacks. 17+ years of industry experience. Skilled and Passionate in Research and Development, Product Development Innovation, Process Development, Improvement, and Technology Evaluation, Manufacturing, Analytical, Dairy Science and Engineering, Troubleshooting, and Sensory Evaluation. Subjects Matter: Dairy Chemistry, Dairy Processing, Whey Protein, Functional Whey Protein Ingredients, Protein Fractionation, Milk, Cheese, and Lactose.

Experience

1. Research Engineering Manager

   Hilmar

   Mar 2021 — Present · Hilmar, CA, US

   Responsible for facilitating development of new products, technologies, and processes from end to end (milk, cheese, whey, and lactose). This includes design, supervise, and conduct research experiments at bench, pilot plant and commercial scale to develop new or improved processes to produce new or existing milk derived food ingredients to support strategic objectives of the company:• Lead and develop a team of Researchers.• Lead business development of new products and new processes. Understands where the key gaps in technical knowledge occur and is focused on rapidly building this knowledge to lead the company to the next level in performance. • Work cross functionally across the business to deliver an industry leading product and process. Operating as the research lead partners with other peers in the company to consistently drive the business forward in its quest for operational excellence.• Manage team that develops, supervises and conducts research experiments utilizing bench, pilot plant and commercial scale process equipment.• Lead business in identifying, evaluating, designing, and implementing new technologies, measurement and control systems as part of product/process development efforts. • Facilitate understanding of the new product/process to manufacturing through the development of standard operating procedures and training of operators. Is able to rapidly and effectively transfer knowledge to business to ensure any advancements become business as usual as quickly as possible. • Provide guidance to business to help troubleshoot situations as they arise in the lab and the manufacturing plant(s) as processes and procedures are implemented. • Work with outside technology partners to ensure Hilmar Cheese has access to most up to date knowledge of opportunities to improve product and process performance.• Support to business analyst cost and risk analysis in relation to the subject of process and product development.

Education

• University of Wisconsin-Madison

  Master of Science (MS), Food Science and Technology, Specialized in Food Engineering and Dairy

• University of Wisconsin-Madison

  Bachelor of Science (B.S.), Chemical Engineering

• SMAK 1 PENABUR Jakarta

  High school, Science

  1998 — 2000

Skills

• Food Industry
• Food Technology
• Haccp
• Manufacturing
• Ingredients
• Food
• Gmp
• Product Development
• Dairy Products
• Food Science
• Hazard Analysis and Critical Control Points (Haccp)
• Chemistry
• R&D
• Sensory Evaluation
• Food Manufacturing
• Research and Development (R&D)
• Food Safety
• Quality System
• Dairy
• Food Processing
• Microbiology