- Managed strategic product development projects via stage-gate process for sustainable growth of company and its brand. Responsible for leading R&D and cross functional teams to identify and drive cost savings, new product/ingredient development and innovations across portfolio in shelf stable beverages and syrups.- Developed and applied strategic initiatives from R&D perspective to improve product performance by enhancing quality, stability, shelf-life, nutrition, and compliance standards of the products.- Lead and managed product development and cross-functional teams through stage-gate process to develop products from concept to commercialization, meeting key project deliverable including nutrition and labeling requirements, sensory and product quality attributes, stability and cost in timely manner.

- Responsible for development of various shelf-stable dairy and non-dairy beverages to meet Business and Consumer needs. - Responsible for delivering agreed upon metrics, including key product indicators, project timeline, cost, commercial feasibility and consumer relevance.- Managed external resources including ingredient suppliers and processors to deliver business needs. - Worked with cross-functional team members including Marketing, Finance, Operations, Corporate Quality and Food Safety, and Procurement throughout project life-cycles from concept development to commercialization and troubleshooting.

- Development of various dairy products and fruit juices fortified with fish oil based omega-3 fatty acids. Responsible for product formulation, labeling, ingredient functionality and regulation, sensory evaluation, shelf-life testing.- Technical support to marketing and sales efforts resulting in capturing business opportunities leading to business growth.- Provided technical support to potential customers for developing products fortified with omega-3 fatty acids on various aspects of product formulations, processing and packaging.

Monitoring/Improving quality of yogurt, developing new yogurt flavors, technical support to the production crew, batch coding and decoding system, HACCP, SPC, internal auditing, performance review, employee training and continuous process improvements in manufacture of premium quality organic yogurt.