Consultant

Syed Abdul Ali Agha

In Aprail 1950 on south Pashtoonkhwa(balochistan) horizon,a bloom star was born,showing sign for liberty,equality fraternity and sovereignty through son of soil,Syed Andul Ali Agha,born simultaneously in the pious priest family of Syed Abdul Wahab at Killi Abdurahmanzai near Gulistan,close to quetta.Syed Abdul Wahab imparted to his son samad best of religiouse and academic education to meet the challanges of the closing 19th century and beginning of the 20th century,Syed Abdul Ali proved worthy of trust reposed in him,by his parents.Ali  acquired Knowledge of rekigiouse education at home and then modern education available at Govt School Gulistan. Ali excelled in both which broadened his horizon to handle hazardous personal.

He Passed his Matriculation from Multan board in 1969. After he compleate his Matriculation he joined Govt.Science College for F Sc Level of Education.Syed Abdul Ali Passed his F Sc Level in the year of 1972.Syed Abdul Ali decided to get higher Education  for Higher studies he Joind Balochistan University and he completed Bsc (1974) and Msc (1980) in Phusical Chemistry.

He joined Pakistan Council of Scientific Industrial  research (PCSIR) in 1980 as a Research Chemist. He got Specialization in Fish and Food technologist  

He has much research Publication such as:

RESEARCH PUBLICATIONS:

List of Publications:

1.      Studies on trash fish (Pelagic fish), a potential source of producing fish protein concentrate (FPC)Askari Begum, Sadiqa Shakir, S. Abdul Ali, S.A.Haq.. Pak. Jour. Sci. and Ind. Res. 22(2): 113-124. 1985.

2.      Studies on the Soft Drink Tablets (SDT). Post Commercial Production problems and their solutions. Askari Begum, Sadiqa Shakir, S. Abdul Ali, S.A.Haq.. Pak. Jour. Sci. and Ind. Res.30 (8): 639-643. 1987.

3.      Studies on designing a Pilot Plant for the production of detixified guar meal and guar gum from guar seeds, (C. Psoralioides):  Physicochemical constants. Askari Begum, Sadiqa Shakir, S. Abdul Ali, S.A.Haq.  Pak. Jour.  Sci.  and  Ind. Res. 31 (7): 521-523. 1988.

4.      Nutritional and sensory quality of Laboratory Canned Sardines. Sadiqa Shakir, S.Abdul Ali, Fauzia Syed, and R.B.Qadri (1991) Pak. J. Sci. Ind. Res., (34)#2-3 :101-105.

5.      Studies on chemical constituents of different varieties of Black Tea. Sadiqa Shakir, Askari Begum, Abdul Ali and Khalid Jamil. Journal Chemical Society Pakistan. 19(1): 34-37. 1997.

6.      Production of Fish Syrup at Pilot Plant Scale. The Islamic Education, Science & Cultural Organization (ISESCO) International, 2004. Sadiqa Shakir, S. Abdul Ali, Askari Begum & Sarwar Aqleem.

7.      Seasonal Variations in Biochemical Composition of Sardines and Mullet from Pakistani waters. Pak. J. Science & Industrial Research. (Journal of Chem. Soc. Pak vol. 27, No. 2), 2005. Alia Bano Munshi, S. Abdul Ali & Sadiqa Shakir.

8.      Effect of Physiochemical characteristics and Phytic Acid contents of Soybean during Soyunt Processing.  Pak. J. Science & Industrial Research (PJSIR-7016-GQ), 2006. Omer Mukhtar Tarar, Samee Haider, Sadiqa Shakir, S. Abdul Ali & Askari Begum.

Patent Obtained:

1. “Process for the Production of Fish Syrup from Small Pelagic Fish” by S. A. Haq, Sadiqa Shakir, Askari Begum and S. Abdul Ali, Patent No. 136694 on 24-8-2000.

2. “A process for the preparation of Chitin from shrimp waste” by Khalid Jamil, M. Rauf, S. Abdul Ali and Askari Begum, Patent No.139757, Date of Sealing 26.05.2009.

3. “A process for the preparation of Biscuits in compact form for Defence Forces” by Alia B. Munshi, S. Abdul Ali, Askari Begum and Sadiqa Shakir. S.I. No.140284, Application No.444/2005, Acceptance Date: 14.10.2009, Date of Issue 24.11.2009.

4. “A process for the preparation of Green Chilli Powder” by M. Rauf, Askari Begum, S. Abdul Ali and M. Adil. S.I. No.140358, Application No.1323/2006, Acceptance Date: 16.11.2009, Date of Issue 16.12.2009.

Processes Leased Out:

1. Soft Drink Tablets (SDT).
2. Enhancement of Shelf life and Quality Improvement of Tomato Ketchup “Tom Ketch”.
3. Process for the Production of Slimming Aid Food.

Process Ready for Lease:

1. Process of Refined Shark Liver Oil and Vitamin A Concentrate
2. Process of Fish Preserve in Oil and Tomato Sauce
3. Process of Canned Sardines with Soft Bones
4. Process of Minced Fish Cake/Block
5. Process for the Production of Fish Syrup for Normal & Diabetic Persons
6. Process for the Production of Fish Jam and Jelly
7. Process for the Development of Superior Quality of Fish Meal

Current Activities:

Working with Halal Business Development Centre (HBDC) for Scientific Technical Assistance to ensure the product ingredient for Sharia Compliance

Why & What does Halal Certification?:

                                                      

Halal Certification means to certified the production under strict supervision team of well qualified & experienced food technologist, Sharia Advisor & auditors.

The growing global population of nearly 2 billion Muslim consumers seek certified Halal product. Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. It is the opposite of haraam. The term is used to designate food seen as permissible according to Islamic law.

Lab. Management Related to Analytical Servies & Production & Quality Control/ Assurance (ISO-17025)

1.      Analytical Services rendered to Industries.

2.      Pilot Plant Production and Quality Assurance of Famvic Syrup.

3.      Emergency Ration  4500packs of 500g supplied to M/S Pakistan Navy.

4.      Value Added Products from Under Utilized and Low Value Fish.

            i)          Production of Refined Shark Liver Oil and Vitamin A Concentrate

ii)         Canned / Flexible Packaged products for Sea Foods Market.

The Project Proposal for above mentioned projects were submitted to Pakistan Science Foundation under the Science and Technology for Economic Development Program.

Following approval/concepts clearance has been received:

PSF-TF-1

PSF-TF-2

PSF-TF-3 (DEC.2000)

5.      Lab. Management Related to Quality Control/Assurance (ISO-17025):

ISO-17025 is an international standard that specifies the requirements for the competence of testing/calibration laboratory together with quality management system. The ISO-17025 standards provide guideline in setting and operating testing and calibration Laboratories.

The main highlights of my responsibilities for effective implementation of this standard are as follows:

§              Acquired training from ISO-17025 experts on management and technical clauses.

§              Extensively documented analytical methods, procedures, equipments/apparatus and chemicals etc.

§              Participation in proficiency testing, results and competence.

§              Determination of precision of uncertainty methods.

§              Verification by performing repeatability and reproducibility of methods.

§              Conducted testing as per defined methods/procedures/work instructions.

§              Providing training/technical guidance to junior staff.

§              Maintained records of testing.

§              Operated concerned equipments.

§              Prepared control charts of equipments methods.

 

Research and Development Projects:

1. Fish Protein Concentrate Soluble & Pre-Cooked (FPC)
2. Studies on Guar Gum & Detoxified Guar Meal from Guar Seeds
3. Studies on Soft Drink Tablets (SDT) for its Post Commercial Problems
4. Canned Sardines with Soft Bones
5. Studies on Seasonal Variation of Fish Sardine and Mullet. 

Available Servieses:

• Development of Food Process.
• Establish the Laboratory for tasting/ Analysis of Food items.
•  To set the process Formation.
• Resolve any Problem in Developed process.
• To Assist the product for Halal ingredients.

Training Provide required chemical analysis of food production etc.
Contect :
Email: syed.abdulali@yahoo.comPhone:03452841518            03452251833