Bassem Sabry

• Developed and optimized savory and sweet flavor formulations under
the guidance of Principal Flavorists, supporting customer briefs and
market-driven product development.
• Built extensive expertise in a toolbox of more than 500 flavor
ingredients, including aroma chemicals, natural extracts, essential oils,
reaction flavors, and specialty ingredients used in flavor creation.
• Created and modified savory flavor profiles including tomato, cheese,
beef, kebab, grilled steak, and other culinary flavors tailored to Middle
Eastern consumer preferences.
• Developed sweet flavor profiles for fruit applications including
strawberry, mango, and orange across multiple food and beverage
categories.
• Designed and optimized beverage emulsions for carbonated soft drinks,
ensuring flavor stability, appearance, and performance throughout
product shelf life.
• Improved formulation cost efficiency by identifying and implementing
cost-effective alternatives for flavor raw materials and color systems
while maintaining target sensory profiles and product quality.
• Collaborated closely with Principal Flavorists, Application Specialists,
Commercial Teams, and Production departments to translate customer
requirements into commercially successful flavor solutions.
• Conducted sensory evaluations, ingredient screening, benchmarking
studies, and flavor optimization trials to ensure alignment with customer
expectations and market trends.
• Supported flavor scale-up and manufacturing activities, ensuring
consistency between laboratory prototypes and commercial production
batches.
• Successfully contributed to the launch of multiple savory flavor
solutions in the Middle East market, including cheese, tomato, kebab,
grilled steak, and other culinary flavors, working in conjunction with
Principal Flavorists to achieve commercial success.
• Maintained detailed formulation records, technical documentation, and
development reports in compliance with company quality and regulatory
requirements.

• Lead QC Analysts I/II/III and Technicians across RM, FG, and GC labs.
• Communicate material non-conformance (QN’s) to Quality, Operations, Purchasing, and Customer Care.
• Perform wet chemistry testing, GC analysis, sensory evaluation, calibration, validation, and instrument troubleshooting.
• Conduct quality audits to ensure products meet established standards.
• Maintain lab equipment, optimize workflows, and drive continuous improvement.
• Lead talent development and collaboration with HR and Operations.
• Hidalgo Global Program: Led sensory lab risk assessment and developed comprehensive SOPs for all lab processes.

• Trained QC seniors and analysts on sensory fundamentals.
• Managed customer complaints and quality investigations.
• Passed Chromeleon Application Test (GC).
• Responsible for PepsiCo SBPT – Seasoning Behavior Prediction Tool with R&D.
• Certified Problem Solving Level 4, coached engineers in problem solving.
• Supported food safety and safety contact reporting.
• Evaluated raw materials for new suppliers and performed testing on finished products.
• Collaborated with suppliers to improve product quality; conducted vendor audits.

• Conducted sensory analysis and testing of raw materials and finished goods.
• Ensured compliance with methods and quality standards.
• Prepared technical reports and maintained hygienic rules in production and storage.
• Developed RM and FG sampling libraries; maintained calibration programs.

• Tested quality of finished products, goods in process, and raw materials.
• Ensured compliance with specifications and maintained QC database.
• Prepared volumetric solutions and calibrated lab instruments.
• Reported risks and supported continuous improvement initiatives.

• Scheduled appointments and delivered product presentations to doctors and hospitals.
• Built strong relationships with healthcare professionals.
• Exceeded annual sales targets for Mebo line products.
• Monitored competitor activity and maintained detailed records.