UK-based Eyad Alsabbagh joined Reading Bakery Systems (RBS) as a Process Technologist. He has over 20 years of experience in snack and biscuit production, process optimization, and product development.

With a background in food science, Alsabbagh will work with customers on developing new snack products, and optimizing production processes, and will provide technical support. The new RBS team member holds a BSc in Agricultural Engineering (Food Science) from Damascus University and has completed extensive industry training in food safety, HACCP, extrusion technology, and quality assurance.

Before joining RBS, Eyad served as a Biscuit Development Technologist at Baker Perkins, where he was responsible for new product development, factory acceptance testing, and commissioning of biscuit production lines.

“We are thrilled to have Eyad join our team,” said Cameron Johnson, Director of Innovation at RBS. “His experience will further enhance our ability to support customers with high-performance equipment and industry-leading technical expertise.”

He previously held key roles at Katakit in Syria, Sylico, and Almorouj for Juice and Dairy Products in Qatar, gaining broad experience in food production, ingredient testing, and process engineering.

Photo: RBS