Jacques Ang Houle

Development of new tea varieties following the instructions given by either the customer or the marketing and innovation department, including all closely related tasks (validation of density/flow/shelf life/etc., preparing and sending samples, communication with the customer, etc.); reformulation of the products to fit the customer’s or the production department’s will; creation of the relevant codes needed in NAV; coordination of the R&D tax credit program; homologation of natural health products files with Health Canada.

Nationwide verification and correction of the product SOP systems of nine different meat transformation factories on a quality assurance standpoint (in English and French); joint work with both management and employees of each factory; collaboration with the product development staff in three plants.

Implementation of a HACCP protocol before a Bureau de normalisation du Québec audit; participation in spice mixture research and development; quality assurance assistance with the rest of the quality staff.

Management of the quality system of a factory of peanut-based “Ready to use therapeutic foods”, creation and editing of a documentary system for the factory, retrofit of the factory to meet required specifications, co-responsible of an audit with Médecins sans Frontières/UNICEF.

Research on maple syrup precipitates, work with fast protein liquid chromatography and several colorimetric tests determining the concentration and nature of carbohydrates and proteins.