-Project Management: Coordinating product development projects from concept to production for supplement nutrition across Canada and USA-Cross-Functional Collaboration: Facilitating R&D collaboration across multiple departments - sales, sourcing, quality/regulatory and production-Team Management: Overseeing R&D Lab staff at Lancaster NY facility, effectively managing day-to-day operations, assigning tasks, and ensuring compliance with SOPs.-Strategic Leadership: Resolving formulation-related issues during initial production and managing vendor ingredient changes.-Stakeholder Management: Providing scientific explanations to customers and ensuring regulatory compliance.

-Led innovation, design, and development of new trend-driven menu items and continuously renewing the pipeline of healthy, vegan, nut-free- ready-to-eat meals- salads, dressings, chia seed puddings, savoury protein bites, ready-to-drink mixes -Carried out market research and competitive and data analysis of products in the market -Formulated clean-labelled products and conducted kitchen trials for the proposed recipes -Coordinated and executed product tastings, client sampling, and recipe re-evaluation-Conducted cost analysis and successfully achieved 20% cost reduction in salad dressing productionSourced new ingredients (fresh produce, dry ingredients) ,instruments and packaging from various suppliers -Coordinated shelf-life test in conjugation with the SQF practitioner/QA technician to ensure microbial compliance-Assisted in the development of procedures- step by step assembly to adhere to HACCP requirements.-Assisted and trained the production staff in understanding the recipe implementation at production scale

Vegan Women Summit is a platform whose mission is to inspire, educate and empower future and rising female leaders in the food and fashion industry.• Writing articles on inspiring vegan female founders in the food industry and giving their brilliant initiatives the much-needed voice.

FoodGrads is a network of food industry professionals and students for Canada and the USA.• Contributing bi-monthly content on interesting topics under the food industry domain. Please check out the articles in the "featured" section above or using the link shared below.

Worked in the revolutionary alternative protein industry by creating plant-based alternatives that mimic conventional dairy products in taste, flavor, and nutrition using crops for the future• Conducted market research and competitive analysis • Assessed new ingredients and technologies for product improvement• Explored advances in innovation, and technology, through attending conferences, scholarly article reviews, and proposing new ideas to the senior leadership team to test new concepts and forge new business relationships.• Evaluated ingredients with respect to new projects, substitutions, and cost-saving initiatives.• Developed and maintaining product specifications and NFTs that adhere to CFIA regulations• Sourced ingredients and sustainable packaging • Developed marketing material for external and internal communications

A start-up that focuses on highlighting the importance of nutritious plant-based snacks. I worked on the development of these products:• Defined the development plan for new products according to the objectives, costs, and deadlines set in the project brief• Created 6 prototypes for a new product formulation in kitchen-trials for the plant-based Indian snack to be suited for the European market• Carried out competitive analysis and market research• Tracked out transparent and ethical sourcing of the raw material from farmers• Worked on dossier formulation in accordance with the EU regulations• Suggested sustainable packaging alternatives

Product development in the cold-coffee department simultaneously working on 3 products in the ready-to-drink and instant mixes category:• Managed multiple projects and adhered to fast timelines• Successfully formulated prototype recipes and cost estimations for instant mixes• Provided recommendations for improvement in monitoring the quality of these products by studying the quality changes in cold coffee product• Performed shelf-life analysis including physical and chemical analysis• Designed, coordinated, and conducted sensory studies• Provided assistance in the pilot plant trials resulting in first-hand experience in production management and packaging• Carried out data analysis to monitor the quality • Worked on data management for microbial, physical, chemical, and sensorial evaluation of newly developed productsLearnings:• Market research and trend study• Collaborated with other R&D functions to ensure successful completion of projects- Food safety, Analytical team• Documentation• Various analytical techniques for measuring different quality indicators- Colour, sediments, pH, moisture, caffeine • Sensory analysis- Degree of difference and data interpretation

Thesis: Product development and evaluation of Lactic acid fermentation of vegetables (kale and carrot salad):I worked on developing an alternative to kimchi using allochthonous Lactic acid bacterial strains (strains from other sources of vegetables). It was an independent project wherein I worked on everything from the concept design to ensuring food safety and nutrition requirements. The following parameters were studied and the methods stated were utilized:• Product preparation and packaging for fermentation• Starter culture activation and microbiological assessment• Detection of sugar and alcohol composition and aroma compounds during fermentation• DGGE fingerprinting to study the establishment of the inoculated strains and bacterial communityRecommendation on salt-replacement strategy.Methods used: • Culture-based enumeration methods for microbial analysis• Denaturing Gradient Gel Electrophoresis (DGGE) and PCR to study microbial community• Texture analyzer and Titration equipment to study the physical characteristics and determine soluble solids • Gas Chromatography(GC)and High-Performance Liquid Chromatography (HPLC) data analysis knowledge to study the sugars and aroma formationLearnings:• Project planning and literature research• Data collection, analysis and management• Contamination route determination • Clean label products with salt reduction recommendations• Understanding the trends of the food industry

Water technology and microbiology:Worked for a project “Envirox” as a research trainee for a water purification system based on bioremediation. Devised grant proposal and helped design preliminary experiments

Recruitment for corporate internships, maintained international relations around the world through the AIESEC portal

Led a team of students, solving an ecological business case study for an association called Litbioma (Lithuanian biomass energy association) by creating awareness of ecological means of living