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Introduction to Research & Development Department of Razavi Dairy Products Co
a) Activity Scope and R&D Department’s Position in the Organization
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Recognition
and proposing appropriate methods for improving and stability of
the quality of the products.
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Reviewing
the suitable methods for increasing the durability period of the
products.
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Reviewing
and studying production procedure of new products (diversity &
innovation)
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Planning
for implementing research projects in compliance with the policy
of the company.
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Reviewing
the technical facilities and equipment for production; studying
the production lines procedure; presenting appropriate
guidelines; optimal operation of machinery; and if necessary,
increasing or replacing and changing for more productivity .
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Reviewing
the formulation of the products and using substitute raw
materials for improving the quality of the products and
reviewing the methods for decreasing the finished price of the
products.
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Investigating unpredicted problems in production and finding the
reason of their occurrence in order to remove them.
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Establishing cooperation with research centers, universities,
and standard institutes concerning the researches and studies
done in the company.
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Taking the
necessary measures for equipping and commissioning research
laboratory for producing new products.
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Forming
test panel team for assessing quality of the products.
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Providing
an archive from various designs and packing different kinds of
products since the early days of establishing the company to the
present day.
b) Introducing research plans:
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Producing concentrated yogurt from
cheese juice in the year 1999.
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Prducing sour milk from cheese
juice in the year 1999.
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Producing dried black curds from
cheese juice in the year 2000 with cooperation of the Food
Technology Department of Ferdowsi University of Mashhad.
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Producing sour milk from yogurt
juice and increasing its durability for two months.
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Increasing the durability of
various kinds of pasteurized, high fat rate, low fat rate, and
cream yogurts up to 20 days.
c) Introducing new products:
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Producing various kinds of saffron,
chocolate, and Nescafe (instant coffee) desserts.
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Producing different kinds of
fantasy ice creams such as stick chocolate with pistachio,
stick saffron chocolate coated, stick Nescafe with pistachio.
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Taking the necessary measures for
producing, coconut cream, honey cream, milk with coconut, and
milk with honey.
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Producing date cream.
d) Standards:
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Holding international certificates such as ISO9001:2000 and HACCP from URA Co. from England and Iranian national standards for pasteurized milk, fatty yogurt, normal cream, vanilla cup ice cream, stick vanilla ice cream, and sour milk
e) Specialization Capacity of R&D Department:
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