Dileep Omana

Principal Food Scientist

Talent

Edmonton, AlbertaMember since May 3, 2025

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About

A dedicated and innovative R&D Scientist with extensive experience in food product development, particularly in seasonings, protein-based products and various food processing technologies. Skilled in driving technical excellence, managing cross-functional teams, and executing breakthrough innovations from concept to commercialization. Proven track record of working with global teams to align product development with strong focus on delivering proactive solutions.

Fluent in English and experienced in international food industry.

Experience

Professional Experience

Principal Scientist

Newly Weds Foods, Edmonton, AB, Canada

June 2013 – Present

Lead R&D initiatives focused on innovative seasoning products and solutions for the food industry, aligning with global business strategies.
Manage different types of product development including new concept, duplication, customer formula entry, converting raw recipe to usable formula using dry ingredients etc., leading to commercialization, based on customer needs and industry standards and regulatory requirements.
Development of prototypes, provide technical guidance for scaling operations and troubleshoot first time blends.
Conduct testing on new products, evaluating flavor, texture, color, nutritional content and compliance with various customer provided restrictions like Non-GMO project verification, Gluten controlled, vegan, Kosher etc.
Leading collaborative efforts with various other departments.
Mentor and manage junior scientists and technicians and oversee their work to ensure quality and compliance with best scientific practices.
Maintain detailed project documentation, adhering to GMP and GLP standards.
Serve as a key technical expert, providing guidance and support to internal teams on technical aspects of seasoning and product formulation.
Expert in various formulations for meat products, snack products, sauces and dressing, batter and breading etc. Formulated different types of French fry batters (huge volume items).

Research Associate

Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada

January 2011 – May 2013

Led multiple research projects, including evaluating pork meat quality, gelatin production from bovine lungs and other organs. Also developed Poultry Protein Isolate using pH shift method.
Managed complex scientific experiments, ensuring alignment with the goals of the research and successful execution of innovative food products.
Published findings in scientific journals, contributing to advancements in food science and technology.
Conducted experimental work using the pilot plant facilities at the Government of Alberta's Food Processing Division.

Postdoctoral Fellow

Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada

October 2007 – December 2010

Investigated the chemistry and functionality of high-pressure processed foods, with an emphasis on emulsified meat products.
Conducted studies on protein extraction, purification, and characterization, including the use of FPLC and 2D-PAGE proteomics techniques.
Contributed to product innovation by developing new processes using β-glucans and transglutaminase enzymes to improve food quality and functionality.

Processing Plant Manager

Anns Indian Aroma, Pala, Kottayam, India

2006 – 2007

Managed product standardization and quality control for thermally processed food products, with a focus on retortable pouch packaging.
Implemented ISO 22000, ISO 9001, HACCP, and SSOP standards for food safety.