process validation of a bouillon/seasoning cube manufacturing unit; developing & modifying Recipes; introducing new ingredients and standardizing recipe; developing standard specification sheet; new product development; scale - up of new product; conducting sensory evaluation surveys; Monitoring QAQC system; Training of QAQC team; trouble-shooting in production lines with regard to product quality characteristics

developing recipes for seasoning/bouillon/savoury blends; sensory evaluation of spices and seasoning blends; innovative and scientific research to achieve company's objectives in the areas of seasonings for pasta, noodles, snacks, meats, compound flavours, curry powders etc.; creation of new recipes; working with new ingredients and flavours; scale-up of new R&D products at the factory level; preparation of product specification data sheet for new products and new raw materials; working with GMP, HACCP, BRC and ISO 9001:2000 quality management systems.

Monitoring of Canning & Retorting operations in - RTE foods in rigid & flexible packaging, vegetables in brine and fruit pulps ; validating the process and product changes; scale-up of new products in the pilot plant; conducting cut-out reports of cans & pouches; routine sensory evaluation tests; routine microbiological analysis of finished goods and raw materials; routine physico-chemical analysis of products; Monitoring GMPs & HACCP criteria; Documentation of ISO 9001:2000 records and assisting QAQC Manager in various duties & assignments.