CURRICULUM VITAE
GERMAIN LANDRY
YEAR OF BIRTH: 1959
NATIONALITY: Canadian
LANGUAGES: French, English
EDUCATION: M.Sc. Université Laval, Québec (1990)
(Food Science and Technology)
B.Sc. Université du Québec à Rimouski (1981)
(Biology Specialization)
ADDITIONAL: HACCP I and HACCP II
BRC Third Party Auditor Course
SQF Third Party Auditor Course
Course on Canadian Nutritional Labeling
Course on delicatessen and prepared foods from seafood
Course on rheology and texture of protein gels
Retort operator course
Milk Pasteurizer & Process Control School
Computer capability in word processing, spreadsheets, graphics and statistics.
VOLUNTEER WORK: Past President Fredericton Legion Track Club
PROFESSIONAL EXPERIENCE:
2012- Present Consultation Germain Landry Consulting
Fredericton, NB
SQF Food Safety program Development, Implementation and Internal Audits
Support, revision and training of staff involved in preparing for SQF Food Safety Programs.
BRC Food Safety program Development and Implementation
Support, revision and training of staff involved in preparing for BRC Food Programs
Training of New Brunswick Fish Buyers Licensees
Development of training material and delivery of training materials for mandatory training of fish buyers licensees.
HACCP Plans and Pre-Requisite Programs for Food and Packaging Manufacturers
Write-up and/or review of HACCP of HACCP plans and pre-requisite programs for food and packaging manufacturers.
NSF International Supplier Assurance and GFSI Audits
SQF, BRC and other third party audits for a number of food processing and packaging companies.
1991- 2012 Research and Productivity Council
Fredericton, N.B.
Quality and Processing Parameters for Sturgeon Caviar
Evaluation of microbiological quality and composition parameters depending on salt level and salting conditions, storage conditions, effect of freezing, and presence of conservation agents.
Development of Value Added Seafood Products
Development and process validation for various seafood sausages and other products
HACCP of smoked salmon plant
Staff training and implementation of QMP for start-up smoked salmon plant
HACCP write-up following FSEP guidelines
Preparation of FSEP programs (HACCP-based) for two manufacturers (chips and a flavored raisins) and a water bottling plant.
Shelf-life of MAP French fries
Shelf-life of MAP French fries and effect of various gas mixture and packaging equipment.
Packaging, labeling and exports of Guyana food products
Training of manufacturers, farmers and local consultants on packaging and labeling requirements for food products to be exported from Guyana. Write-up of a user guide.
Heat penetration and distribution studies of pasteurized and shelf-stable seafood
Heat treatment studies for numerous pasteurized and shelf-stable seafood products using conventional cans, glass jars, plastic containers or retortable pouches.
Development and production of Value-Added salmon products
Technical support required for the development and the improvement of a line of value-added salmon products (formed, seasoned or injected) for an aquacultured salmon operation.
Planning of lobster stew manufacturing plant
Technical support required for the planning of a plant to manufacture frozen lobster stew. Recipe scale-up, equipment selection, production cost estimates, plant layout, nutritional information.
Start-up of a frozen mashed potato operation
Technical support on cooking, preparation, packaging and freezing of mashed potato during start-up operation.
Development of a line of lobster products and frozen cooked mussels
Development and fine-tuning of a line of value-added lobster products and the processing of frozen cooked mussels
Effect of preparation conditions on Atlantic salmon quality
Consequences of various preparation condition at sea and in the plant on the quality, texture and appearance of fresh salmon.
Pressure steam cooking of snow crab and lobster
Pilot plant evaluation of snow crab and lobster cooking using pressured steam as cooking medium, comparing time and quality.
Implementation of a new packaging concept: the Transform Pack process, for the New Brunswick seafood industry
Technical support for the implementation of this new process for various products and flavors using Atlantic salmon, herring and mackerel. Preservation testing, spices formulation and QA set-up are included for 3 NB processors.
Feasibility study for the use of under-utilized species for the Japanese market
Identify a few under-utilized species, and their presentation on Japanese markets, followed by the supply identification, required equipment, line layout and economic viability.
Quality Assurance Program and international extension of patent for a packaging manufacturer
Design and implement a Quality Assurance Program for a new manufacturing plant for specialty packaging and extend the geographical coverage of the patent held by this manufacturer.
Formulation changes for a manufacturer of coolant packs
This project intended to review the formulation of a coolant pack to limit the liquid separation during thawing.
Testing of a new cardboard and aluminum insulation material for seafood boxes
Verify the efficiency of a new insulation material for shipping seafood under conditions simulating regular and abusive conditions.
Comparative Evaluation of drying method for herring milt
Comparison of conventional shelf-drying with freeze-drying, regarding the visual quality of the product, its quality and the costs associated with each method. A second step intended to evaluate the milt acid silage prior to drying.
Determination of in-plant procedure for packing fish fillets under Modified Atmosphere Packaging
Determine various utilization parameters of MAP in order to maximize the shelf-life extension of fish fillets for institutional markets. Shelf-life comparison with regular aerobic conditions.
Product Utilization for an Atlantic Salmon Processor
A comprehensive yield analysis by size class, combined with the technical evaluation of controlled-size portions, and maximum recovery of the meat was performed, as well as participation in the development of new salmon products using the additionally recovered meat.
Determination of an Efficient Processing Line for Split Lobster
Evaluation of major problems in the production of split lobster and transfer of this information to design engineers for the development of new equipment to efficiently split whole cooked lobster into two equal serving-size portions.
Shelf-life Study
Various projects involving shelf-life study were conducted, including shelf-life determination of frozen pizza, fries, candies, fresh pastas and prepared entrees in sauce.
Development of Thermoformed Packaging for Lobster
Size determination, impact on the processing line, verifying material and product shelf stability evaluations were determined jointly with a packaging manufacturer.
Improvement in the Operations of a Traditional Bloater Smokehouse
Operation redesign to increase air circulation in the smokehouse to provide better humidity and temperature control. Effect of humidity and temperature were related to moisture, fat and salt content of herring to predict and verify the effect on smoking conditions.
Feasibility Study for the Production of a Lobster Bisque
Industrial scale-up of a small scale recipe, evaluation and selection of appropriate processing equipment, and determination of costs associated with the launching and sustaining the product were determined.
Determination of Layout of Equipment in a Plant
Research, choice and layout determination in a plant specialized in processing of lobster in the shell has been done, taking into consideration equipment already in hand and the existing facility.
1990-1991 Production Manager, St-Antoine Seafood Products Inc., St-Antoine-de-Tilly, Qué. Production supervision, quality control and product development. Productivity increase, implementation of a quality control program, and planning for new smoking and processing equipment.
1989-1990 Research Grant, Université Laval, Québec City. Restructuring small shrimps on a pilot plant scale, and final determination of recipe and breading to obtain a finished product.
1988-1989 Biologist, Consortium Homards Gaspésiens Enr., Ste-Thérèse-de-Gaspé. Quantification of losses of live lobsters during fishing, processing and marketing. Recommendations for measures to improve quality of live product on the market.
1987-1988 Research Grant, Université Laval, Québec City. Investigating discoloration of recovered meat in shrimps, meat yields, and development of restructured shrimp products utilizing small peeled shrimps as a major constituent.
1987-1988 Teacher, Centre Spécialisé des Pêches, Grande-Rivière. Preparing and giving a course on statistically based quality control methods in seafood plants.
1986-1987 Research Grant, Université Laval, Québec City. Shrimp meat recovery on a production line in Québec. Compositionnal analysis of the product and preliminary assay for restructured shrimp products.
1986 Research Professional, ADS Consultant, Québec City. Set-up and commissioning of a newly developed low-pressure steam cooker for snow crab at the pilot and industrial scale.
1981-1985 Quality Control Manager, Eastern Québec Seafood Ltd., Matane. Responsibility for quality control of processed products (ground fish, crab and shrimp), maintaining plant sanitation standards, developing new packaging, and inspection of products purchased elsewhere.
GERMAIN LANDRY
YEAR OF BIRTH: 1959
NATIONALITY: Canadian
LANGUAGES: French, English
EDUCATION: M.Sc. Université Laval, Québec (1990)
(Food Science and Technology)
B.Sc. Université du Québec à Rimouski (1981)
(Biology Specialization)
ADDITIONAL: HACCP I and HACCP II
BRC Third Party Auditor Course
SQF Third Party Auditor Course
Course on Canadian Nutritional Labeling
Course on delicatessen and prepared foods from seafood
Course on rheology and texture of protein gels
Retort operator course
Milk Pasteurizer & Process Control School
Computer capability in word processing, spreadsheets, graphics and statistics.
VOLUNTEER WORK: Past President Fredericton Legion Track Club
PROFESSIONAL EXPERIENCE:
2012- Present Consultation Germain Landry Consulting
Fredericton, NB
SQF Food Safety program Development, Implementation and Internal Audits
Support, revision and training of staff involved in preparing for SQF Food Safety Programs.
BRC Food Safety program Development and Implementation
Support, revision and training of staff involved in preparing for BRC Food Programs
Training of New Brunswick Fish Buyers Licensees
Development of training material and delivery of training materials for mandatory training of fish buyers licensees.
HACCP Plans and Pre-Requisite Programs for Food and Packaging Manufacturers
Write-up and/or review of HACCP of HACCP plans and pre-requisite programs for food and packaging manufacturers.
NSF International Supplier Assurance and GFSI Audits
SQF, BRC and other third party audits for a number of food processing and packaging companies.
1991- 2012 Research and Productivity Council
Fredericton, N.B.
Quality and Processing Parameters for Sturgeon Caviar
Evaluation of microbiological quality and composition parameters depending on salt level and salting conditions, storage conditions, effect of freezing, and presence of conservation agents.
Development of Value Added Seafood Products
Development and process validation for various seafood sausages and other products
HACCP of smoked salmon plant
Staff training and implementation of QMP for start-up smoked salmon plant
HACCP write-up following FSEP guidelines
Preparation of FSEP programs (HACCP-based) for two manufacturers (chips and a flavored raisins) and a water bottling plant.
Shelf-life of MAP French fries
Shelf-life of MAP French fries and effect of various gas mixture and packaging equipment.
Packaging, labeling and exports of Guyana food products
Training of manufacturers, farmers and local consultants on packaging and labeling requirements for food products to be exported from Guyana. Write-up of a user guide.
Heat penetration and distribution studies of pasteurized and shelf-stable seafood
Heat treatment studies for numerous pasteurized and shelf-stable seafood products using conventional cans, glass jars, plastic containers or retortable pouches.
Development and production of Value-Added salmon products
Technical support required for the development and the improvement of a line of value-added salmon products (formed, seasoned or injected) for an aquacultured salmon operation.
Planning of lobster stew manufacturing plant
Technical support required for the planning of a plant to manufacture frozen lobster stew. Recipe scale-up, equipment selection, production cost estimates, plant layout, nutritional information.
Start-up of a frozen mashed potato operation
Technical support on cooking, preparation, packaging and freezing of mashed potato during start-up operation.
Development of a line of lobster products and frozen cooked mussels
Development and fine-tuning of a line of value-added lobster products and the processing of frozen cooked mussels
Effect of preparation conditions on Atlantic salmon quality
Consequences of various preparation condition at sea and in the plant on the quality, texture and appearance of fresh salmon.
Pressure steam cooking of snow crab and lobster
Pilot plant evaluation of snow crab and lobster cooking using pressured steam as cooking medium, comparing time and quality.
Implementation of a new packaging concept: the Transform Pack process, for the New Brunswick seafood industry
Technical support for the implementation of this new process for various products and flavors using Atlantic salmon, herring and mackerel. Preservation testing, spices formulation and QA set-up are included for 3 NB processors.
Feasibility study for the use of under-utilized species for the Japanese market
Identify a few under-utilized species, and their presentation on Japanese markets, followed by the supply identification, required equipment, line layout and economic viability.
Quality Assurance Program and international extension of patent for a packaging manufacturer
Design and implement a Quality Assurance Program for a new manufacturing plant for specialty packaging and extend the geographical coverage of the patent held by this manufacturer.
Formulation changes for a manufacturer of coolant packs
This project intended to review the formulation of a coolant pack to limit the liquid separation during thawing.
Testing of a new cardboard and aluminum insulation material for seafood boxes
Verify the efficiency of a new insulation material for shipping seafood under conditions simulating regular and abusive conditions.
Comparative Evaluation of drying method for herring milt
Comparison of conventional shelf-drying with freeze-drying, regarding the visual quality of the product, its quality and the costs associated with each method. A second step intended to evaluate the milt acid silage prior to drying.
Determination of in-plant procedure for packing fish fillets under Modified Atmosphere Packaging
Determine various utilization parameters of MAP in order to maximize the shelf-life extension of fish fillets for institutional markets. Shelf-life comparison with regular aerobic conditions.
Product Utilization for an Atlantic Salmon Processor
A comprehensive yield analysis by size class, combined with the technical evaluation of controlled-size portions, and maximum recovery of the meat was performed, as well as participation in the development of new salmon products using the additionally recovered meat.
Determination of an Efficient Processing Line for Split Lobster
Evaluation of major problems in the production of split lobster and transfer of this information to design engineers for the development of new equipment to efficiently split whole cooked lobster into two equal serving-size portions.
Shelf-life Study
Various projects involving shelf-life study were conducted, including shelf-life determination of frozen pizza, fries, candies, fresh pastas and prepared entrees in sauce.
Development of Thermoformed Packaging for Lobster
Size determination, impact on the processing line, verifying material and product shelf stability evaluations were determined jointly with a packaging manufacturer.
Improvement in the Operations of a Traditional Bloater Smokehouse
Operation redesign to increase air circulation in the smokehouse to provide better humidity and temperature control. Effect of humidity and temperature were related to moisture, fat and salt content of herring to predict and verify the effect on smoking conditions.
Feasibility Study for the Production of a Lobster Bisque
Industrial scale-up of a small scale recipe, evaluation and selection of appropriate processing equipment, and determination of costs associated with the launching and sustaining the product were determined.
Determination of Layout of Equipment in a Plant
Research, choice and layout determination in a plant specialized in processing of lobster in the shell has been done, taking into consideration equipment already in hand and the existing facility.
1990-1991 Production Manager, St-Antoine Seafood Products Inc., St-Antoine-de-Tilly, Qué. Production supervision, quality control and product development. Productivity increase, implementation of a quality control program, and planning for new smoking and processing equipment.
1989-1990 Research Grant, Université Laval, Québec City. Restructuring small shrimps on a pilot plant scale, and final determination of recipe and breading to obtain a finished product.
1988-1989 Biologist, Consortium Homards Gaspésiens Enr., Ste-Thérèse-de-Gaspé. Quantification of losses of live lobsters during fishing, processing and marketing. Recommendations for measures to improve quality of live product on the market.
1987-1988 Research Grant, Université Laval, Québec City. Investigating discoloration of recovered meat in shrimps, meat yields, and development of restructured shrimp products utilizing small peeled shrimps as a major constituent.
1987-1988 Teacher, Centre Spécialisé des Pêches, Grande-Rivière. Preparing and giving a course on statistically based quality control methods in seafood plants.
1986-1987 Research Grant, Université Laval, Québec City. Shrimp meat recovery on a production line in Québec. Compositionnal analysis of the product and preliminary assay for restructured shrimp products.
1986 Research Professional, ADS Consultant, Québec City. Set-up and commissioning of a newly developed low-pressure steam cooker for snow crab at the pilot and industrial scale.
1981-1985 Quality Control Manager, Eastern Québec Seafood Ltd., Matane. Responsibility for quality control of processed products (ground fish, crab and shrimp), maintaining plant sanitation standards, developing new packaging, and inspection of products purchased elsewhere.
Consultation Germain Landry Consulting
138 Willis Street
Fredericton NB E3A 5H3
Tel (506) 447-1409
Fax (506) 472-3938
germain@germainlandry.com