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Safir Moizuddin

age ~56

from Riverview, FL

Also known as:
  • Safir Molzuddin
  • Safir N
  • Moizuddin Safir

Safir Moizuddin Phones & Addresses

  • Riverview, FL
  • Apopka, FL
  • 2100 Edmiston Dr, Idaho Falls, ID 83401
  • 2709 Lincoln Hwy, Ames, IA 50014
  • 2713 Lincoln Hwy, Ames, IA 50014
  • 3504 Lincoln Hwy, Ames, IA 50014
  • 1324 Mayfield Dr, Ames, IA 50014
  • 3103 Cedar Ln, Ames, IA 50014
  • 1221 Linn St, Boone, IA 50036

Work

  • Company:
    Paca foods
    Jul 2015
  • Position:
    R and d senior food scientist project manager

Education

  • Degree:
    Master of Science, Masters
  • School / High School:
    Iowa State University
    2000 to 2003
  • Specialities:
    Food Science

Skills

Food • Ingredients • Food Science • Research • Food Industry • Food Technology • Sensory Evaluation • Grain • Vegetables • Product Development • Sauces • R&D • Cross Functional Team Leadership

Languages

Urdu • Hindi • Bengali • English

Interests

Science and Technology • Children • Health

Industries

Food Production

Resumes

  • Safir Moizuddin Photo 1

    R And D Senior Food Scientist Project Manager

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  • Location:
    Apopka, FL
  • Industry:
    Food Production
  • Work:
    Paca Foods
    R and D Senior Food Scientist Project Manager

    The Coca-Cola Company Mar 2012 - Mar 2015
    Food Scientist

    Idahoan Foods Apr 2010 - Mar 2012
    Food Scientist

    Microsoy Corporation Jul 2003 - Apr 2010
    Research and Development Manager

    Iowa State University Jun 1993 - Oct 1999
    Research Associate and Laboratory Manager
  • Education:
    Iowa State University 2000 - 2003
    Master of Science, Masters, Food Science
    Iowa State University 1987 - 1991
    Bachelors, Food Science
  • Skills:
    Food
    Ingredients
    Food Science
    Research
    Food Industry
    Food Technology
    Sensory Evaluation
    Grain
    Vegetables
    Product Development
    Sauces
    R&D
    Cross Functional Team Leadership
  • Interests:
    Science and Technology
    Children
    Health
  • Languages:
    Urdu
    Hindi
    Bengali
    English

Us Patents

  • Compositions Containing Toasted Soybean Flakes And Potato Flakes

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  • US Patent:
    7332191, Feb 19, 2008
  • Filed:
    Mar 4, 2004
  • Appl. No.:
    10/792955
  • Inventors:
    Itaru “Terry” Tanaka - West Des Moines IA, US
    Safir Moizuddin - Ames IA, US
  • Assignee:
    MicroSoy Corporation - Jefferson IA
  • International Classification:
    A23L 1/20
    A23L 1/2165
  • US Classification:
    426634, 426637
  • Abstract:
    The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.
  • Composition Containing Soybean Flakes And Potato Flakes, Method For Making A Food Product Therefrom, And Said Food Product

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  • US Patent:
    7335390, Feb 26, 2008
  • Filed:
    Mar 6, 2003
  • Appl. No.:
    10/382697
  • Inventors:
    Itaru “Terry” Tanaka - West Des Moines IA, US
    Safir Moizuddin - Ames IA, US
    Bruce H. T. Liu - Hayward CA, US
  • Assignee:
    MicroSoy Corporation - Jefferson IA
  • International Classification:
    A23L 1/20
    A23L 1/2165
  • US Classification:
    426634, 426637
  • Abstract:
    The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.
  • Toasted Soybean Flakes And Method Of Making Same

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  • US Patent:
    20050196516, Sep 8, 2005
  • Filed:
    Mar 4, 2004
  • Appl. No.:
    10/793238
  • Inventors:
    Itaru Tanaka - West Des Moines IA, US
    Safir Moizuddin - Ames IA, US
  • International Classification:
    A23L001/164
  • US Classification:
    426634000
  • Abstract:
    The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se. The invention also relates to use of the inventive toasted soybean flakes in cereal compositions containing toasted flakes and rolled oats, shake and bake type compositions, granola and power bar type compositions, hot beverage type compositions similar to malted milk type mixes, and meat analogue veggie-burger type compositions. The invention also includes these compositions, per se.
  • Toasted Soybean Flakes

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  • US Patent:
    20070059426, Mar 15, 2007
  • Filed:
    Oct 31, 2006
  • Appl. No.:
    11/555041
  • Inventors:
    Itaru Tanaka - West Des Moines IA, US
    Safir Moizuddin - Ames IA, US
  • International Classification:
    A23L 1/20
  • US Classification:
    426634000
  • Abstract:
    The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se. The invention also relates to use of the inventive toasted soybean flakes in cereal compositions containing toasted flakes and rolled oats, shake and bake type compositions, granola and power bar type compositions, hot beverage type compositions similar to malted milk type mixes, and meat analogue veggie-burger type compositions. The invention also includes these compositions, per se.
  • Method Of Preparing Spongy Soy Protein Flakes, Which Contain Coagulated Soy Protein And Soy Oil, From Full Fat, Enzyme Active Soy Flakes, And The Spongy Soy Protein And Soy Oil Containing Flakes Prepared According To Said Inventive Method

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  • US Patent:
    20090263563, Oct 22, 2009
  • Filed:
    Apr 21, 2008
  • Appl. No.:
    12/106758
  • Inventors:
    Itaru "Terry" Tanaka - West Des Moines IA, US
    Safir Moizuddin - Ames IA, US
  • International Classification:
    A23L 1/20
  • US Classification:
    426634
  • Abstract:
    The invention relates to method of preparing spongy soy protein and soy oil containing flakes from full fat, enzyme active soy flakes. The inventive method comprises preparing a hot coagulating solution, such as a Nigari salt solution; mixing the full fat, enzyme active soy flakes with the hot coagulating solution, at a temperature and for a time sufficient to deactivate enzymes and other beany- or off-flavor causing constituents, and to precipitate the soy protein in the soy flakes in situ in and on the flakes to form spongy coagulated soy protein and soy oil containing flakes; separating the spongy coagulated soy protein and soy oil containing flakes from the coagulation whey solution; and, washing the separated spongy flakes to remove residual whey solution and any excess salt. Washing can result in white, fluffy, bland tasting spongy flakes. The inventive spongy flakes are excellent as meat extenders and replacers. The spongy flakes can be used, for example, in tacos as a refried bean and meat replacement with excellent taste and texture. The spongy nature of the flakes allows for the addition and absorption of desired flavor and spice constituents.

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