Hamed A Faridi

age ~77

from Cockeysville, MD

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Also known as:

Hamed Afsaneh Faridi
Hamed Fardi
Faridi Hamed
Fardi Hamed

Phone and address:: 921 Western Rd, Hunt Valley, MD 21030
(410)4723073

Connected to:

Hamed Faridi Phones & Addresses

921 Western Rd, Cockeysville, MD 21030 • (410)4723073
Hunt Valley, MD
Lake Hiawatha, NJ
Boca Raton, FL
New York, NY
Parsippany, NJ
Sparks Glencoe, MD
Hawthorne, NJ
Baltimore, MD
921 Western Rd, Cockeysville, MD 21030 • (410)7269457

Work

Company:

Mccormick
Aug 1997
Position:

Chief science officer

Education

Degree:

Ph.D
School / High School:

Kansas State University
1971 to 1975
Specialities:

Food Science

Skills

Food Science • Food Industry • Ingredients • Food • Food Technology • Food Processing • Food Safety • Flavors • Sensory Evaluation • Product Development • Haccp • Food Manufacturing • R&D • Food and Beverage • R&D Experience • Food Chemistry • Dairy • Food Microbiology • Sensory • Science • Research and Development • Strategic Planning • Leadership • Dairy Products • Hazard Analysis and Critical Control Poi... • R

Industries

Food Production

Resumes

Vice President Of Research And Development And A Corporate Officer

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Location:

Hunt Valley, MD

Industry:

Food Production

Work:

McCormick since Aug 1997
Chief Science Officer
Nabisco, Inc 1983 - 1997
Director of Biophysical Sciences

Education:

Kansas State University 1971 - 1975
Ph.D, Food Science

Skills:

Food Science
Food Industry
Ingredients
Food
Food Technology
Food Processing
Food Safety
Flavors
Sensory Evaluation
Product Development
Haccp
Food Manufacturing
R&D
Food and Beverage
R&D Experience
Food Chemistry
Dairy
Food Microbiology
Sensory
Science
Research and Development
Strategic Planning
Leadership
Dairy Products
Hazard Analysis and Critical Control Points
R

Isbn (Books And Publications)

The Science of Cookie and Cracker Production

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Author
Hamed Faridi

ISBN #
0442004605

Dough Rheology and Baked Product Texture

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Author
Hamed A. Faridi

ISBN #
0442317964

Name / Title

Company / Classification

Phones & Addresses

Hamed Faridi
President

MC Cormick & Co Inc
Other Grocery Prod Merchant Whols

202 Wight Ave, Hunt Valley, MD 21031
204 Wight Ave, Hunt Valley, MD 21031
(410)7717470, (800)6325847, (410)7717600

Hamed Faridi
Vp-Researc, Vice President, Vice-president, Development

McCormick & Company
Food Production · Hire Brokers To Stock Shelves With Spices And Extracts In Rhode Island · Mfg Food Preparations Mfg Flavor Extracts/Syrup · Mfg Spices Flavor Extracts Seasonings Dry Mixes & Frozen Food Specialties · Mfg Spices Flavor Extracts Seasonings Dry Mixes Frozen Food Specialties & Plastic Bottles & Tubes

18 Loveton Cir, Sparks, MD 21152
209 W Washington St, Charleston, WV 25302
15030 N Hayden Rd #115, Scottsdale, AZ 85260
18 Loveton Cir, Sparks Glencoe, MD 21152
(410)5276000, (410)7717301, (480)9482812, (410)5278582

Hamed Faridi
President, President, Director

ARMANINO FARMS OF CALIFORNIA INC
General Crop Farm

18 Loveton Cir, Sparks Glencoe, MD 21152
18 Coveton Cir, Glencoe, MD 21152
300 Dianne Dr, Turlock, CA 95380

Us Patents

Method And Apparatus For Improving The Reliability For Dough Testing Results
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US Patent:

48380814, Jun 13, 1989
Filed:

Feb 26, 1988
Appl. No.:

7/161137
Inventors:

John W. Finley - Whippany NJ
Hamed A. Faridi - Lake Hiawatha NJ
Assignee:

Nabisco Brands, Inc. - Parsippany NJ
International Classification:

G01N 3310
US Classification:

73169
Abstract:

An apparatus and method improves the reliability and reduces the variability of test results using a Alveographe testing appartus for dough. Dough samples are prepared and the qualities of the flour and/or doughs used are measurable by biaxially stretching dough samples until they burst employing air pressure for the biaxial deformation. The reliability and reduced variability of test results is achieved by using a low-friction coating on the surfaces of the tools and equipment used to prepare the dough samples. The standard deviation is thereby reduced by approximately one-half. In particular, the low friction coating used is polytetrafluorethylene.

Juice-Based Expanded Snacks And Process For Preparing Them
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US Patent:

55231063, Jun 4, 1996
Filed:

Feb 3, 1994
Appl. No.:

8/191971
Inventors:

Norbert Gimmler - Ringwood NJ
Harry Levine - Morris Plains NJ
Louise Slade - Morris Plains NJ
Hamed A. Faridi - Parsippany NJ
Robert M. Sauer - West Milford NJ
Assignee:

Nabisco, Inc. - Parsippany NJ
International Classification:

A23L 1068
US Classification:

426549
Abstract:

A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30. degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.