Pramod Kumar Email & Phone Number

Baglore

Ghaziabad, Uttar Pradesh, India

Product handling: Polly pack milk, Curd, Yoghurt, Paneer, sweets, SMP, WMP, Dairy whitener, Butter and Ghee, Flavoured milk, milk shake, Probiotic product, Butter milk, Paneer, A2 Milk• Looking over all product quality testing activities and monitoring measures• Documentation work and work verification• Equipment calibration• Looking over external regulatory affairs• Work and manpower management• Market survey to attend products complaint• Complaints correction planning and applying to reduce market complaints

Dindigul, Tamilnadu India

• New product formulation, Process development, product launching and market feedback analysis• Quality analysis, parameter validation and sensory analysis of new and existing products• Team leadership, work management, problem solving skills in operation• Process modification to improve work excellence and cost reduction• Develop concepts, plan, execute and monitor product development projects including sensory, technology transfers to commercial productions• Develop and validate formulations and production process development by researching and evaluating raw materials, assemblies, processes, and equipment• Establish project goals and priorities by collaborating with internal team and external parties while meeting regulations compliance and company policies• Design and conduct shelf-life studies, and provide technical justifications for the shelf-life• Formulation and commercialization of low cost HoReCa Curd and Tea special milk• Formulation and Preparation of Yoghurt (mango & rose), Greek yoghurt, Misti dahi, Whey drink (mango & orange) & Probiotic drink (mixed culture), Lassi (mango & rose) and shrikhand• Process optimization, Preparation & launching of Normal Paneer and Low fat paneer• Formulation & launching of Flavoured milk (Rose & Badam) and butter milk (plain and masala)• Formulation and preparation of milkshakes (Vanilla, Strawberry)• Sensory analysis & shelf life validation of existing and new products with benchmark product• Technical excellence in sensory analysis and shelf life study• Pilot plant scale trials and product commercialization

Karnal Area, India

 Research Specialization: (Dairy and confectionary product)Project Topic:Impact of milk proteins and fat in controlling fat bloom formation in dark chocolate. • Preparation and fractionation of buffalo milk ghee • Comparison of fatty acid profile of Cocoa Butter and Ghee fractions by using (GCMS)• Determination of eutectic mixture and eutectic point of cocoa butter & ghee fractions (DSC)• Experimental design of 45 different chocolate recipe by using statistics (ANOVA)• Preparation by incorporation of casein, fractionated fat and hydrocolloids in the chocolate• Image acquisition for fat bloom formation was done by the use of Colorimeter• Quantification of bloom over surface done by Surface profilometry & Atomic force microscopy• Textural optimization was done by using, Textural Analyzer, Thermal behavior, Viscometer• Statistical data analysis of optimized product and was stable at temperature of 32-34.5 OC • Rheological behavior analysis was done by using Power law• Sensory analysis and shelf life validation of product was done by 15 member committee.• Formulation and preparation of guava mix milk chocolate• Lab scale preparation of Cheese, Paneer, Channa & Casein powder and Low cholesterol ghee• Statistical Interpretation of data generated by Textural analysis, Viscometer and colorimeter

Rewari, Haryana, India

M. Tech., Food Engineering And Technology, 7.9/10

Activities and Societies: Project Topic: Comparison of techniques for extraction of tocopherol and oryzanol from Rice bran -Comparison.

M. Sc., Food Science And Technology, 7.6/10

Project Topic: Optimization of Temperature, pH and metal ion concentration for optimum activity of Pullulanase enzyme. - Direct conversion.

Matric And Intermadiate, Science, A

B.Sc., Chemistry, Botany, Zoology, A

Activities and Societies: Application of analytical technice