- Leading a team of Processing Authorities who are responsible for ensuring the thermal and/or non-thermal processing systems for the commercial sterility of PepsiCo products.- Setting the research and validation strategies to ensure global food safety compliance for PepsiCo products. Holistically changing the food safety culture by designing and deploying validation systems for Global Snacks, Foods and Beverages.- Developing strategic objectives for PA team to support the overall Global deliverables. Establishing career planning discussions and address any required personnel related issues.

- Leading a team responsible for ensuring commercial sterility and safety of PepsiCo snack category. - Ensuring FSMA readiness and validation of low moisture products across PepsiCo - Thermal process design and validation of acid, acidified and low acid food products.

Thermal process design and validation - Food safety assessment of low-acid-canned foods produced on retorts or with aseptic processing and packaging system, Retort and aseptic system evaluation and/or validation. Low moisture process evaluation and validation.• Subject matter expert in shelf stable technologies covering hot-fill-hold, retorted, aseptic processing, and other sterilization technologies.• Process Authority for two aseptic plants manufacturing puddings.• Managing FDA filings and deviations related aseptically produced puddings and canned products. • Process Authority for a canning facility manufacturing vegetables, canned tomatoes, and tomato sauces.• Process Authority for a hot filled and hold process plant producing various condiments and sauces• Recognized Process Authority by the Almond Board of California for validation and food safety assessment of almonds.• Leading number of validation processes for oil and dry roasters for nuts.• Leading validation of various process for various low moisture products.• HACCP team member for number of plants, assisting with development and implementation of HACCP and food safety plans• Leading validation efforts for new products using various alternative thermal processing technologies.• Technical feasibility and economic justification for new thermal process technologies including retorts, aseptic packaging, and steam treatment units.

• Thermal process design and validation - Food safety assessment of low-acid-canned foods produced on retorts or with aseptic processing and packaging system, Retort and aseptic system evaluation and/or validation.• Participating in the development of food safety plans for products, demonstrating expert knowledge of HACCP principles and North American food safety regulations• Project leader on various heat penetration and temperature distribution studies.• Providing global support to the audit and quality group for thermal processing assessment.• Leading validation studies for dry and oil roasters for nuts.• Assessment and evaluation of new thermal and nonthermal processes.• Providing advice on thermal processing and food safety programs; review the validation of Food Safety programs at supplier, co-manufacturers and Kraft Foods facilities and recommend improvement programs to ensure brand protection & contribute to business growth.• Providing leadership and instruction to technicians and professionals assigned to assist on projects and provide coordination of project team members.• Assessing process deviations associated with thermally processed products.• Training the RDQ&I community and plant quality on thermal processing technologies.• Designing and executing thermal CCP model studies for existing and new products.• Co- developed the vegetable processing expectations• Determining technical feasibility and economic justification for new thermal and nonthermal technology applications.• Liaise externally to ensure most relevant information and emerging issues in thermal processing area are identified and incorporated in food safety programs.• Kraft Foods representative on industry task forces and consortia (e.g IFISH, CAPPS)

• Conducted and led research on alternative thermal and non-thermal preservation technologies.• Conducted key experiments in developing new products using High Pressure Processing.• Coordinated and supervised high pressure processing pilot plant facility.• Conducted critical microbial challenge studies which led to Natural Meat line andcontinues to support the Natural Meat line extension development and processtime optimization. • Investigated effect of High Pressure Processing on spoilage of fruit and fruit juices.• Studied effects of High Pressure Processing on various spoilage and pathogenic organisms.• Investigated the quality and textural effects of Pressure Assisted Thermal Sterilization on variousvegetables and fruits.

Fermentation technologies