Sangeetha Viswanathan Email & Phone Number

Montezuma, Georgia, United States

Collaborate closely and lead cross-functional teams across Business Development, Culinary, Supply Chain, Operations, Quality, Tech and Finance for implementing projects from initial scope through launchManage project timelines, monitor program performance, create and baseline project plans, and provide status updates to Senior ManagementThoroughly.

Rocky Mount, North Carolina Area

Drove multiple continuous improvement projects. Established teams, training and managed resources. Accomplished 20% reduction in material usage from 2016-2018Collaborated with cross functional teams for rolling out several new products for domestic and international market in the restaurant, retail and other food service sectorsRedesigned vendor.

Rocky Mount, North Carolina Area

Supported pilot plant trials working with cross functional teams for launch/roll out. Drove alignment adopting to structure, processes, and systems to achieve objectivesAddressed process improvements actions proactively and independently. Created Value Stream Maps for operation teams and thrift/salvage tracking reports for driving decisions using.

Greensboro/Winston-Salem, North Carolina Area

• Conducted research on ‘Evaluation of rice extract as a potential stabilizer in plain yogurt.
• Devised formulation and performed experiments for shelf life study and viability of probiotic bacteria.
• Assisted the Food Science Department with multiple project initiatives, publication reviews and workshops on food safety and probiotics.
• Reviewed/edited two book chapters and a scientific journal article.

Raleigh-Durham, North Carolina Area

• Collaborated with the quality assurance team and lab technicians to understand and document current testing procedures and quality assurance processes.
• Recognized for exception efforts in developing a training manual for the microbiology laboratory for training new recruits.

Auckland, New Zealand

• Responsible for auditing the manufacturing plant against the set Quality Management system, stemming from the British Retail Consortium (BRC). Audits included the review of HACCP (Hazard Analysis and Critical Control.
• Identified quality deviations and short comings in production process and enabled cost savings for the organization. Efficiently supported the production team to achieve weekly production targets.
• Assisted joint R&D/manufacturing efforts to effectively perform new product trials.
• Took initiative to improve, update and maintain Standard Operating Procedures in the laboratory.
• Mentored and trained new recruits on processes and procedures, recognized for excellence.

Ms, Food Science

Post Graduate Diploma, Food Science

Bachelor'S Degree, Nutrition And Dietetics

Certified Quality Improvement Associate

Six Sigma Green Belt

Advanced Haccp Certification

Twi-Ji, Manufacturing