Narayan Ghimire is a certified food scientist. He worked as a Corporate Technical Manager with Flavorcan International Inc. Over 22 years of experience in Disruptive Innovation. On the bench experience as, Innovative Food Scientist and Lean Six Sigma Change Leader in the agri-food ingredients industry. Every year engages to create more than 300 custom designed innovative food flavorings. Most creations are offered to the largest food manufacturers to meet their next generation changing market needs.

Worked in establishing flavour spray drying facilities (largest in North America), advanced analytical labs equipped with GC-MS – artificial nose, Innovation labs and also has established custom designed ERP business intelligence to implement real time lean manufacturing facilities.  Wrote FSSC 22000 Manuals, Sensory Evaluation Gold Standard to evaluate food flavors and implemented lean six sigma and mind mapping in experimental development activities and just in time manufacturing. 

A senior member of American Society of Quality (ASQ), Institute of Food Technologists (IFT) and  British Society of Flavourists (BSF). Holds post-graduation in Quality by Design, a Food Science Graduate, and Lean Six-Sigma Master Black Belt. Maintaining several professional certifications including ASQ Certified Six Sigma Black Belt, ASQ Certified Quality Engineer, IFT Certified Food Scientist, BSF Certified Flavourist, and OACETT Applied Science Technologist, Certified Pharmaceutical Analyst and SR&ED Practitioners titles.

Experience

Corporate Technical Manager at Flavorcan International Inc

March 2008 –  Present

Engaged actively every year to review more than 300 next generations custom designed innovative flavorings and food micro-ingredients through scientific research and experimental development to offer largest food manufacturing industries to make sure their end development of new products to meet the changing market demands gets innovative ingredients making the tasks feasible.  Successfully dealt with quality by design system maintenance, global regulatory affairs, animal feed, precursors and natural health products certifications.

Worked in establishing the company the largest flavor house of Canada with largest in North America spray drying facilities. Work from scratch and establish GC-MS – artificial nose, Innovation labs and also has establish custom designed ERPX3 SAGE business intelligence to implement real time lean manufacturing. Wrote FSSC 22000 Company Manuals and able to get company certifications for FSSC 22000, Organic, Kosher including Non- GMO Project Verification.  Wrote Sensory Gold Standards for flavorings and implemented company wide.

Technical Director

August 1997 –  December 2006 (9 years 5 months)

Prior to joining Flavorcan (a largest Canadian Flavour house and largest private sector food ingredients research institution in Canada situated at Scarborough) as Corporate Technical Leader in 2008, worked as the disruptive innovation and lean six sigma change agent with Yampa Food Processing and Research Center and its subsidiaries; while offering four new technologies and 18 new innovative products to food manufacturing industries.

Education

 Post Graduation in Quality by Design

The School of Toronto, Quality Assurance, 2007 – 2008

Graduate in Food Technology with Honours

Tribhuvan University, Food Engineering, 1990 – 1994

Graduate in Project Management

Tribhuvan University, Project Management, 1991 – 1993

Interested in: Agro and herbal (including ayurvedic) products cutting age research, innovation, technology transfer. Take leadership in disruptive innovation through product development, processing and commercialization’s to meet next generation market needs.

Specific projects Mr. ghimire is suggesting the Ministry of Foreign Affairs to launch so it can engage experts like himself more productively.

सन् २०१४ को भूमिसम्बन्धी तथ्यांक अनुसार नेपालको १ लाख ४७ हजार १ सय ८० वर्ग किलोमिटर   क्षेत्रफलमध्ये २.६ प्रतिशत पानी छ । लगभग २३ हजार ५ सय ७० वर्ग किलोमिटर भनेको १६ प्रतिशतखेती गरिएको जमिन छ । खेती गरिएको जमिनमध्ये आधामा मात्र सिँचाइ सुविधा उपलब्ध छ । यसरी हिसाब गर्दा मात्र ८ प्रतिशत जमिनमा पुस्तौँपुस्तादेखि हाम्रो सारा कृषिको जोडबल थुपारिरहेका छौँ ।

१६ प्रतिशत खेतीयोग्य भनी मानिएको जमिनमा हाम्रो राष्ट्रको ८० प्रतिशत कृषिको लगानी घोप्टाए पनि कृषकको जीवनपद्धति उँभो लागिरहेको छैन । जंगल भनिएको २४ प्रतिशत र अन्य भनिएको ४४.०८ प्रतिशत गरी जम्मा ६८.०८ प्रतिशत भूभाग जस्ता छन्, त्यस्तै अवस्थामा सजिलै उम्रने र हुर्कने आयुर्वेदिक, मेडिसिनल, सेनिटरी क्लिनर, एरोमेटिक फुड, फुड सप्लिमेन्ट र अन्य एस्सेसरिज बायोप्रडक्ट  लगायतको वनस्पति र जीवाणुहरुको भ्यालु पहिचान, प्रशोधन र व्यावसायिकीकरण गर्न सके नेपालमा कृषिको क्रान्ति नै भित्र्याउन सकिन्छ।

एक अध्ययन अनुसार संसारमा १५ हजार प्रजातिका वनस्पति छन् । तीमध्ये ३ हजार ७ सय एरोमेटिक र मेडिसिनल मूल्य यकिन भइसकेको छ । नेपालमा पाइने लगभग ७ हजार वनस्पतिमा १ हजार ५ सयको एरोमेटिक र मेडिसिनल मूल्य यकिन भएको र कम्तीमा १ सय ४० वनस्पतिको औद्योगिक कारोबार भइरहेको छ । हालसम्मको नेपालका वनस्पति र व्यावसायिक जीवाणुहरुको अध्ययन आयुर्वेदिक महत्वलाई ध्यानमा राखी गरिएको छ । ती वनस्पति र जीवाणुहरुको सिजनिङ, सेनिटरी, जैविक विषादी, जैविक मल, खाद्य, कस्मेटिक, पोषण सप्लिमेन्ट, लत्ताकपडा, र अन्य प्रयोजन आदिमा औद्योगिकीकरणका लागि इनोभेटिव कल्चर विकासमा नेपालको ध्यान पुगिरहेको छैन ।

आज संसारले विकसित गरी प्रयोजनमा ल्याएको खाद्य र प्रविधि क्षेत्रको विकास र आजका दिनसम्म  गरिएका अनुसन्धानबाट संसारका सचेत नागरिकहरुको बदलिएको जीवन पद्धतिलाई केलाउँदा आजभन्दा मात्र २० वर्षपछि संसारमा उच्च क्रयशक्ति भएका मानिसहरुको दैनिकीलाई चाहिने खाना, लत्ताकपडा, औषधि, कस्मेटिक, इन्धन र अन्य जिविकाका सामग्री प्राकृतिक स्रोतबाट प्राप्त अर्गानिक पदार्थ हुनेछ । ती उच्च मूल्यका बहुसंख्यक सामग्री नेपालको हाल हेलत्वमा परेको ६८.०८ प्रतिशत भूभागको सदुपयोग गरी वातावरणलाई बिग्रन नदिई आपूर्ति गर्न सकिने वनस्पति र जीवाणुमा आधारित हुनेछन् । यसलाई समयमै पहिचान गरी सदुपयोग गर्न सके अनुभूति नै हुने गरी नेपाल समृद्धितर्फ जानेछ।

प्राविधिक दृष्टिबाट हेर्दा कृषिबाट देशको विकासमै कायापलट आउने गरी प्रभाव दिन सक्ने क्षेत्र एरोमेटिक र मेडिसिनल भ्यालु बोकेका वनस्पति र जीवाणु नै हुन् । नेपाल संसारको आधा जनसंख्या बोकेको  भारत र चीनको बीचमा छ । हातमा मनग्ये पैसा बोकेका आधाभन्दा बढी युवा रहेको भारतको दुई तिहाइ जनसंख्या शाकाहारी छ । नेपालमा सजिलै बन्ने एरोमेटिक र मेडिसिनल कच्चा पदार्थमा आधारित शाकाहारी र भेगन खाना र कस्मेटिक सामग्रीका लागि भारतमा आशलाग्दो बजार छ ।

नेपालमा सजिलै उत्पादन गर्न सकिने लेउ, झ्याउ, कीरा, जडिबुटी लगायतका लागि चीन स्वर्णबजार हो । आजको चीन धनी मात्र हैन, प्रत्येक नागरिकसँग राम्रै डिस्पोजेबल मनी पनि छ । त्यसैले आज अमेरिका, क्यानडा जस्ता मुलुक पनि चिनियाँ बजारमा यिनै सामग्री पैठारी गरी व्यापार व्यवसाय गरिरहेका  छन् ।

संसारको आधा जनसंख्या रहेका भारत र चीनको बीचमा रहेको नेपालको समस्या एग्रो–फुड इनोभेसनको उत्पादनका लागि बजारको हैन, उत्पादनमा भ्यालुएड गर्ने ज्ञान र गुणस्तरमा नियमितताको व्यवस्थापन गर्न सक्ने क्षमताको हो । त्यसका लागि मुलुकभित्र इनोभेसन संस्कृतिको विकास हुनैपर्छ । त्यसको अनिवार्य सर्त भनेकै स्मार्ट एग्रो–फुड इनोभेसनको सुपर क्लस्टरको परिकल्पना, स्थापना र व्यवस्थापन हो। उक्त खाडलपूर्ति गर्ने अभियानको सुरुवात गरियोस। शुभ कामना।।

(घिमिरे क्यानडानिवासी खाद्य वैज्ञानिक हुन्  उनी क्यानडाको सबैभन्दा ठूलो क्यानेडियन फ्लेवर    हाउस फ्लेवरक्यान इन्टरनेसनल इन्कमा टेक्निकल म्यानेजरका रुपमा कार्यरत छन्  घिमिरेले ११ वर्ष देखि खाद्यकृषिजडिबुटीका साथै उद्यमशीलताको उन्नत अनुसन्धानमा नेतृत्व गर्दै आएका छन् )

Narayan Ghimire

Lean Six Sigma Master Black Belt / Certified Food Scientist (CFS)

Certified Flavourist (BSF) / Certified Pharmaceutical Analyst

26 Bonny Lynn CRT, Scarborough, ON M1K 3A4

e-mailnarayanghimire@yahoo.com                            Phone: 647 338 7034

More Information: https://sditoronto.ca/technology-transfer-to-nepal?fbclid=IwAR1Ttagbb37HAiA1qeWBHm1qQpSx9GX5KXTDKe2_aYdem8GnIYbD4Js8-74


Ghimire’s articles are available here:
https://ekantipur.com/author/author-NarayanGhimire-AgUlr/2018?fbclid=IwAR160XYU3EoXpKE_LCMsxtI5Ur94zAaPLQxDzgOo2eZbOhZaxwOM_3qfXQ0