• Product Development and R & D work: Develop New Products, Understand Marketing Brief and convert into Recipe and Ingredient Specifications .Create concept samples and conduct feasibility studies. Check on legal compliance, calculate costs, and identify ingredient and equipment requirements. Coordinate the sourcing of ingredients and model key; conduct pilot plant trails and then scale up in actual production.Update WIP and FG BOMs IN ORDER TO ensure timely development and commercialization of innovations.• Market and sell :- Understand Markets - Competitor Understanding: Collect and analyse competitor samples from the market; Source ingredients from suppliers and provide samples for market research; validate findings of pilot plant trials through market research IN ORDER TO ensure products are acceptable in the market and ahead of competitors• Implementation of QC policies and standard operating procedures across Milk Pooling Point (MPP) levels, Bulk Milk Cooling Centres/Chilling Centres and processing plant.• Ensure effective implementation of milk & milk products hygiene and safety practices.• Ensure the specifications of raw materials, packaging materials, ingredients, and other processing aids that may be purchased. Vendor Management - Recommend new vendors for ingredient sourcing• Testing and evaluation of new products. Updating of technical documentation regarding recipe and co-ordinate with packaging to enable transfer of Technical info IN ORDER TO share accurate information in a timely manner• Identify training needs, and arrange training of QC officials for QMS, FSMS. • Create a Central QC data bank and use the data for improvement of milk quality and Product Development.• Handling statutory requirements such as FSSAI, BIS, Legal Meteorology, Pollution Control, etc.• Conducting relevant certifications e.g. ISO 22000;Halal Certification .FSSC 22000, FSSAI.• Internal Audit, external audit, Legal Certification and Management

Responsibilities: Follow QMS covering all activities of Milk and Milk product testing ( Raw milk , Semi Finished and Finished products), RM And PM testing Follow QMS Working with ISO 22000:2005 food safety management systems as Food Safety Team Leader.• Monitoring of raw milk quality of MPP’s & BMC’S.• Monitoring of quality and plant activities for Dairy Plant(s)• Handling statutory requirements such as FSSAI, BIS, Legal Meteorology, Pollution Control, etc.• Develop New Products, conduct pilot plant trails and then scale up in actual production• Create FG BOMs IN ORDER TO ensure timely development and commercialization of innovations• Coordinate ISO audit and arrange CAPA after root causing for the NCS.• Formulation/revision of various SOPs/Manuals required for plant operations.• Formulation of new products. Plan and manage a laboratory-base product development.• Investigating and setting standards from quality, health and safety aspects.• Ensure chemicals/reagents/glassware/instruments that are to be used at BMCs/MCCs and MPPs for Analysis purpose comply with the laid down specifications.• Performance monitoring of QA staff.• Collect and analyse competitor samples from the market; Source ingredients from suppliers and provide samples for market research.• Capture Market Response (Complaints) related to quality and suggest solutions to the production department• Liaise with other Company, Government bodies, Organisation and review of communication activities, Customer complain & Feedback. Organise and take part in Training Program.

Experience to setup and maintain Microbiology, Molecular biology, Biochemistry, Biotechnology, Environmental Science, Plant tissue culture laboratories.Experience in handling micro- organisms.Microbiology,Molecular Biology,Electrophoresis and Chromatographictechniques, Biochemistry, Immunological Techniques, Plant Tissue Culture,Phyto-Chemistry.

Microbiology: Practical experience in handling micro- organisms. Sterilization methods, Preparation of culture media & Buffer, slant & plates, Isolation of microbes from soil, air, water, food product and their identification, growth kinetics of bacteria, Bioassay of an antibiotic by Agar-cup method. Microbiological analysis and quality assessment of food product, Citric acid production & its recovery & its purification (lab scale), Mushroom cultivation, Solid State fermentation. Environmental Microbiology: Isolation of N2 – fixing, Phosphate solubilising & cellulose decomposing bacteria from soil, Determination of COD, BOD, DO, Alkalinity, hardness, Nitrate, Phosphate, Ammonium ion, Arsenic concentration of water, Sampling & quantification of microbes in air, water & soil, Determination of portability of water by MPN test. In vitro assessment of microbe-microbe interaction. Basic biology laboratory techniques: Different DNA, RNA and protein handling, manipulation, estimation and analysis techniques etc., Northern & Western blot analysis. Protein purification. Molecular Biology: knowledge of Molecular Biological Techniques. Such as PCR, Restriction Digestion, DNA ligation, transformation. Preparation of Phage Stock (Фx-174) & Assay its titter & determined its infection ability on E .coli, Phage inactivation by UV, GFP Cloning, Large & small scale Isolation of plasmid DNA,RNA. DNA fingerprinting (RFLP & RAPD method) Electrophoresis and Chromatographic techniques: Different gel electrophoresis technique for DNA, RNA and protein. Including agarose and acrylamide gel, some exposure in HPLC for protein purification. Immunological Techniques: Specialised techniques such as ELISA. Isolation of pathogenic microbes from clinical samples, Haemaglutination, Immunodiffusion, Immuno electrophoresis technique, Identification of Blood group. Genomic DNA isolation from Blood, Latex Agglutinations Biochemistry: