Key Responsible Areas :1. Complete assessment of Bread - Bun and Brownie production section.2. Yield assessment of products for Hongs Kitchen, Ekdum Biryani and Domino's (Central Kitchen) [more to be added soon]

Key Responsible Areas : • Working directly under project manager in Technical Competence Unit (TCU) to coherently work with New Product Development and Pilot Plant Trials. • Pilot Plant Trials: To schedule and carry out pilot plant trials for prototype projects and coordinate meetings periodically with supervisors and managers to provide periodic progress about the ongoing project.• Pilot Plant Trials : Assisting in the pilot plant trials on daily basis during the pilot plant trials of the prototype projects. • Sensory Evaluation: Schedule and conduct prototype project sample tasting to check the effect of temperature, relative humidity under controlled atmosphere to ensure attention towards physiochemical changes over the storage time period. • Shelf-life analysis: KQT (Keeping Quality - Time) analysis for prototype project samples under controlled atmosphere to evaluate keeping quality – time relationship after 4 months/ 9 months period. • Literature research and documentation for prototype recipe, pilot plant trial parameters, standard operating procedure for keeping quality - time analysis, quality parameters and sensory results on regular basis.

Key Responsible Areas :1. During the association, worked along the team to prepare e-posters depicting the situation of under privileged children devoid of stationary items and hence raise funds to provide the necessary stationary to them. 2. Prepare e-posters/ e-pamphlets mentioning information explaining the different ways to contribute to the initiative of providing free stationary to the underprivileged children while connecting with other organizations and public figures to participate in the same. 3. After each successful collection, deliver the stationary items in collaboration with other NGO's and groups to the children.

Key responsible area : • A range of chewing gums were analyzed on texture analyzer to identify the key cause responsible for significant decrease in the crunchiness of the chewing gum tablets. • Excess Give Away (EGA) evaluation on semiweekly basis, identifying and implementing counter solutions on packaging line for better production efficiency. • Brief understanding and implementation of product forward/ backward tracing to evaluate consumer complaints.

Key Responsible Areas • Responsible for precise observation of pilot plant noodle line for sources of foreign body contamination, if any. • Recommended the implementation of the updated ‘Foreign Body Risk Assessment Checklist’ for pilot plant noodle line, coffee roasting machine with immediate effect.• Detailed study of International Organization for Standardization (ISO) and Indian Standards (IS) on identification and isolation of the active components of different spices and condiments.

Participated and successfully developed a food product for the 2018 Global Students Fighting Hunger New Product Development Competition.

Participated in 1 month Wooplr Brand Marketing Internship Program.