Rakshith Rai, Phd Email & Phone Number

Mangaluru, Ka, In

Hyderabad, Telangana, India

>Leading the product development activities for both B2B and B2C clients in Couverture/compound chocolates and spreads for two factories.>Product lead for innovation and renovation projects in chocolates end to end.>Focus on formulation, managing bench top development through to up-scaling in the pilot plant trials, sensory evaluation, technology transfer and R&D documentation.>Collaborating with cross-functional teams for technical & scientific support for quality & food safety.

Hyderabad, Telangana, India

>Responsible for the timely and right execution of Industrial chocolate product development activities: including formulation development, supporting pilot & plant trials, sensory evaluation, technology transfer and R&D documentation (specifications, protocols, reports etc.)>Coordinating and managing multidisciplinary projects, with colleagues from Quality, Marketing, external labs, vendors and suppliers.>Ensuring top line and bottom line growth to build brand strength- Value leadership and pipeline development.>Driving Continuous value by cost management though recipe reformulation.

Toshkent, Toshkent, Uzbekistan

- Spearheaded the formulation development for coating chocolates, spreads, and molded chocolates, demonstrating expertise in optimizing product characteristics.- Managed end-to-end chocolate plant activities, orchestrating R&D trials for new products, from prototype development to successful product launch.- Developed and meticulously documented Standard Operating Procedures (SOP), raw material specifications, and product specifications to ensure seamless production processes and compliance with quality standards.Key Skills:- Coating Chocolate Formulation- Spread and Molded Chocolate Innovation- R&D Trial Management- SOP Development and Documentation- Product Launch Expertise- Quality Standards Compliance

Puttur Area, India

- Led the formulation development for industrial and retail/consumer cocoa products, ensuring periodic reviews and updates for optimization.- Planned and executed laboratory and pilot plant experiments, providing strategic input for experimental plans.- Meticulously prepared and documented raw ingredient and formulation specifications, ensuring compliance with company standards.- Proposed label requirements aligned with product standards and regulatory guidelines, facilitating final approval for market compliance.- Collaborated with the Quality Assurance department to monitor, develop, and implement packaging materials, ensuring compliance with Food Safety Standards Act.- Actively participated in the implementation of Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), and Hazard Analysis and Critical Control Points (HACCP).- Continuously updated quality monitoring techniques, contributing to overall product quality improvement.Key Skills:- Product Formulation and Innovation- Experimental Planning and Execution- Regulatory Compliance- Documentation Accuracy- Quality Assurance Collaboration- GMP, GLP, HACCP Implementation- Continuous Improvement Initiatives

Reading, United Kingdom

Research Title: Investigating the Formation and Stability of Milk Foams using Air Bubbling. Key Contributions:- Dynamic Modeling:Developed a comprehensive model to analyze the dynamics of dispersion build-up, providing a systematic evaluation of milk foam formation and stability.-Process Condition Influence:Investigated the impact of varied process conditions, such as temperature and food additives, on the characteristics of milk foams formed through air sparging.-Insightful Findings:Generated valuable insights into the production nuances of milk foams, contributing to a deeper understanding of the interplay between air bubbling, process parameters, and foam stability.-Practical Significance:Bridged the gap between theory and application by providing practical implications for optimizing milk foam production processes.This research significantly enhances the understanding of milk foam dynamics, offering a nuanced exploration of the factors influencing foam stability. The findings contribute to both academic knowledge and practical applications within the food industry.

United Kingdom

>Prepared experimental plans and formulations for global R&D projects developing Home and Person Care Products and Soya beverage.>Developed innovative solutions to complex project issues>Other ad-hoc duties as appropriate in line with business needs>Instruments used for preparation and evaluation are Microfludizer, Mastersizer and Scanning Electron Microscopy.

Nottingham, United Kingdom

>Offered enthusiastic, friendly, helpful, and courteous service to a wide variety of customers.>Worked in various departments including foods and operations.>Helped me further enhance my soft skills.

United Kingdom

>Investigated physical properties of Particle Stabilized Emulsion (Agar and Pectin)>Optimized particle preparation methods conjointly data analysis.>Preparation of formulations and emulsions under GLP.>Characterization and Evaluation of emulsions were performed using Mastersizer, Rheometer, Tribology and Scanning Electron Microscopy.

Doctor Of Philosophy (Ph.D.), Food Science And Technology

Research title: Investigating the Formation and Stability of Milk Foams by Air Bubbling

Master'S Degree, Applied Biomolecular Technology, 2:1

Activities and Societies: Advanced Techniques Proteomics Workshop on “Protein identification & other protein analyses by Mass.

Engineer’S Degree, Biotechnology, First

Activities and Societies: Member of Phoenix-Association for students of Biotechnology