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Dr. A. Gus Eskamani earns Certified Food Scientist Designation

One of the first group of scientists to receive this certification


Dr. A. Gus Eskamani, director of Corporate Food Safety, Quality and Regulatory for Flavorseal, joined a select group of food industry professionals that have earned the designation of Certified Food Scientist from the Institute of Food Technologists/International Food Science Certification Commission.

The Certified Food Scientist designation was created by IFT as a way for scientists working in the food industry to demonstrate their applied scientific knowledge, expertise and ongoing commitment to their profession. To become a Certified Food Scientist, applicants must meet the requirements of field of study, related work experience, and pass a rigorous exam.

“We are very proud that Dr. Eskamani is a part of the inaugural group of Certified Food Scientists,” said Chris Carroll, president of Flavorseal. “Dr. Eskamani has been an enormous asset to Flavorseal, assisting us in achieving Level 2 SQF Certification and guiding us through other significant process improvements. We congratulate him on this latest achievement.”

In addition to his many years in the food industry, Dr. Eskamani is a member of the University of Akron faculty where he teaches Chemistry and Experimental Food Science and Analysis. Dr. Eskamani is a Certified Lead Auditor for ISO22000 and SQF 2000 Level 3 Practitioner, ISO 14001, and holds many other quality and safety related certificates.

Flavorseal specializes in products for the food processing and foodservice markets, providing customized solutions that improve ways to package flavor. In addition to the SQF Level 3 Certification, the Flavorseal manufacturing facility has achieved a superior rating from the American Institute of Baking (AIB). For more information, visit us at www.flavorseal.com or email us at info@flavorseal.com. We are located at 35179 Avon Commerce Parkway, Avon, OH 44011. Phone: 440-937-3900 or Toll-Free: 866-769-1500; Fax: 440-937-3901.



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