Formulate and support product development efforts for Quaker chewy bars portfolio.

• Led Product development efforts for a new product launch within the Cheese business unit and managed an intern to drive innovation pipeline.- Partnered with Consumer Insights to drive Innovation pipelines & contribute to the overall Innovation strategy for the Cheese Business unit.- Partnered with external manufacturer to drive product development efforts, concept testing & methodology, consumer validation, logistics & commercialization planning.- Successfully ran product trials for consumer guidance testing with results meeting overall liking and product expectations.* Served as the R & D Productivity Lead for Dairy Snacking portfolio covering cottage cheese & Sour cream & managed an intern to scope productivity projects worth $ 500- 1 MM savings/year within the category.• As part of the Productivity lead, drove timelines, contingency planning and build three- five year productivity pipeline within the category.• Scoped and identified projects worth $ 2.5 MM savings within the category and contributed to the overall business unit productivity target of $21 MM/ year.• Tracked Productivity projects within the category and served as a point of contact from R&D to Finance, Marketing & Operations & provided technical expertise in matters related to cheese.• Served as a liaison between cross functional, Operations & Plants.

Led Productivity & key Health & Wellness initiatives across Kraft Macaroni & Cheese products:• Served as the R & D Category lead for Back to Nature Dinners portfolio with key focus on Productivity and Health & Wellness initiatives.• Achieved 25% Sodium reduction with significant savings and helped reduce operational feasibility and commercialized new flankers.• Served as a Productivity lead for Dry Dinners category and developed a strategy to build pipelines, contingency planning and achieve $ 2 MM/ savings per year.• Partnered and led Consumer testing discussions for product testing with focus on quality improvement.• Served as a liaison between cross functional and operations & plant.• As part of Brand Maintenance, provided technical expertise to the plant and cross functional teams on issues related to cheese processing and manufacturing.• Provide technical expertise in areas of cheese and product development and mentored new hires• As the Productivity lead, worked on complex projects with a lot of moving pieces and was able to juggle and change paths to achieve maximum cost benefit without impacting the quality of the product.

Sodium reduction strategy for Dry Dinners - Sodium reduction is an Industry wide commitment initiative, and Kraft Foods Global Inc. has committed to reduce sodium within the Grocery unit. • Played a key role in supporting and building the sodium reduction strategy across Dinners category and built and led the strategy for sodium reduction across Microwavable macaroni & cheese cups.• Lead Product development efforts from concept to commercialization to contribute to the overall Grocery sodium reduction target for the year 2010.• Implemented and launched Kraft’s first Sodium reduction initiative in Mac and Cheese with great Consumer testing results.• Achieved 30% sodium reduction on the top two high volume sku's with significant Consumer testing results meeting Parity and overall liking to Control.• Supported development of rest of the portfolio and moved them to Smart choice on all key measures.• Identified and developed key productivity measures within Dry Dinners category to meet margins. • Implemented line extensions within the portfolio.

1. Developed product nutrition and ingredient information for product labels that are in compliance with government regulations.2. Identified the potential impact of governmental regulations to Unilever; communicated issues to Supply Chain, Supply Chain, Marketing, Legal and Product Development.3. Provided accurate nutrition information in response to customer's and consumer's technical inquiries.4. Provided technical support in the development of accurate nutrition/health-related communications (i.e. marketing facts sheets, consumer pamphlets,recipes, etc.).5. Developed and maintained programs to ensure products complied with internal and external guidelines and regulations.6. Developed and documented SOP's for nutrition group processes. 7. Influenced Product Development, Marketing, Legal, and other affected functional groups using effective presentation skills to ensure product compliance with governmental regulations and work to resolve differences.

.Bench top testing procedures, developed standard operating procedures for conducting experiments, arrange experiments and test viability of probiotic cultures to support the product development efforts in cereal bars, cheese, biscuits, beverages and infant formulas. * Led and developed a juice Haccp plan for beverages with probiotics. *Recorded and documented experiment results and present results to Principal Scientist who in turn delivered results to various product business units to utilize results for new product planning and strategy. *Partnered with business units to prioritize experiments based on product development and business needs. *Recognized for achieving aggressive targets in terms of number of experiments by learning quickly, superior time management and multi-tasking abilities.

Quality control and sensory evaluation of biscuits and confectionery items.Conducted in depth product development experiments on biscuits from concept to completion,incorporating fruit juices and fruit powders in biscuitsConducted consumer surveys on a regular basis on bakery products developed to connect with customer base,determine demand and ensure market penetration.Responsible for developing and implementing HACCP model plan.

Designed diet plans for weight loss and weight gain client as well as diabetic and cardio vascular patients. Assisted patients implement plans and monitored results. *Developed an in-depth understanding of client problems and challenges to customized standard diet plans to meet their specific needs. The detailed attention to clients resulted in 70% of clients achieving positive results and high success rate. *Increased practical knowledge of consumer behavior and gained excellent communication and persuasion skills to convince and motivate clients to follow and maintain healthy diet plans.