Develop new recipes and prototypes according to customer brief. Perform sensory evaluations and stability studies on developed samples. Project advancement with both existing and new clients. Manage projects strategically and proactively. Submit new ingredients proactively. Collaborate closely with suppliers’ sales and R&D teams to help customers develop beverage compounds, juice concentrates, flavors, colors, and both fermented and non-fermented dairy products. Oversee cross-management of projects involving bakery, confectionery, and flavors. Organize innovation day at client sites. Provide technical training to sales and marketing team. Troubleshoot and conduct commercial trials at customer locations.

Proficient in the formulation, sensory evaluation, development, and preparation of carbonated and non-carbonated beverages. Accurate and quick preparation of RTD samples. Managed sugar reduction projects. Prepared samples for sensory tests and conducted experiments efficiently while coordinating with flavor suppliers. Responsible for updating nutritional labels and recipes. Maintained a clean and orderly laboratory environment in line with good laboratory practices. Responsible for sourcing and organizing laboratory suppliers and ingredients. Managed documentation and all technical information.

Conducted student projects and supervised the development of new products.Planned, Designed, and Handled practical lab sessions for new product development, sensory evaluation and ProximateAnalysis.Sensory Analysis and Shelf-life study.Collaborated with faculty members in designing and upgrading the curriculum as per industrial needsApplied innovative teaching methods to encourage student learning objectives.Evaluated and supervised student activities and performance levels to provide reports on academic progress.Collaborated with certification bodies for regulatory compliance of academic courses (NACC).

New product formulation of baked and extruded products with whole milled flaxseed. Conducted Physio-Chemical analysis, sensory and self-life analysis of formulated products. Conducted sensory evaluation and consumer research of wide variety of developed snacks. Skilled in vivo study. Skilled in evaluating sensory tests and questionnaire development Skilled in spray drying technique and formulation of spray dried flaxseed oil powder with natural wall materials as coating material.

Worked on an Indian government project namely ‘Technology Transfer Dissemination’.Took an active role in the implementation HACCP & ISO 22000 in the pilot scale food processing lab for fruit juices and bakery products.Carried out NPD, Physio-Chemical Analysis, Nutritional labeling, and Total Plate Count of raw & processed juice and baked foods. Designed Sensory Evaluation and Shelf life studies of various products developed.Handled Training sessions for Farmers and Entrepreneurs.Designed industrial level Sanitation program.Supported imminent entrepreneurs for developing, analyzing, and packaging their products.Designed and developed the process flow of soymilk using soy cow extraction machine.Skilled in handling Protein Analyzer (Kel plus), Sox plus for Fat analysis, Fiber Analyzer, Spray drier, Twin-screw extruder, freeze drier & Modified Atmospheric Packaging equipment’s.

Formulation of non carbonated fruit juices.Planned and developed pilot-scale to industrial-scale production. Designed and developed Maqui berry juice process flow. Physio-Chemical Analysis of Juice.Cordinated with the suppliers.Cordinated with the customs and regulatory team to import ingredients.