Food & Nutrition
Global

Food & Nutrition Experts

Sergey Smirnov


food and nutrition
Kraft Heinz
France

Biography

"My career at Lactalis began in 2008, at the Pavlograd factory in Ukraine as Automation Engineer. When I arrived the factory was being modernised, so I participated in the launch of new processes and new processing lines. It is during this process that I familiarised myself with the technology used to manufacture ultra-fresh products as well as with the management methods of the Group. In 2010 I became Project Manager. One of my biggest projects was the launch of the extrusion line of HDPE bottles. In 2013, I wanted to progress so I accepted the position of Packaging manager. This was quite a new experience for me, as it was more concerned with staff management.  After 5 years in Pavlograd, the Group offered me the position of Production Manager at the factory in Issyk, Kazakhstan; an offer I immediately accepted. It is a very rewarding experience in terms of my professional growth. After working at a yoghurt factory, I'm now getting acquainted with fresh cheese and dessert production. "

Research Interest

"My career at Lactalis began in 2008, at the Pavlograd factory in Ukraine as Automation Engineer. When I arrived the factory was being modernised, so I participated in the launch of new processes and new processing lines. It is during this process that I familiarised myself with the technology used to manufacture ultra-fresh products as well as with the management methods of the Group. In 2010 I became Project Manager. One of my biggest projects was the launch of the extrusion line of HDPE bottles. In 2013, I wanted to progress so I accepted the position of Packaging manager. This was quite a new experience for me, as it was more concerned with staff management.  After 5 years in Pavlograd, the Group offered me the position of Production Manager at the factory in Issyk, Kazakhstan; an offer I immediately accepted. It is a very rewarding experience in terms of my professional growth. After working at a yoghurt factory, I'm now getting acquainted with fresh cheese and dessert production. "

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