Work experience

• Product Development Scientist

  Threshold Enterprises

  2022.05-Current

  (4 years)

  (3 years 5 months) - Develop new dietary supplement products, from pilot to commercial scale - Manufacturing process design - Analysis of intermediate products, in - process controls, and finished bulk products - Support the New Product Development Program - Drive continuous improvement for existing products and processes - Collaborate with Contract Manufacturing team and 3rd party suppliers to develop additional products "out of house" - Formulation review for feasibility and addition of process aids to active dietary ingredients - Enhance productivity and quality through the development of critical process parameter targets, ranges and controls - Support collaborative improvements projects with Manufacturing and Quality teams
• Research And Development Specialist / Quality Assurance Specialist

  Valley Fine Foods

  2019.03-2022.04

  (3 years)

  (3 years 2 months) •Involve in monitoring, verification and validation activities to ensure that all products leaving the facility meet food safety and quality standards •Perform cooking and sensory evaluations of all products and new products and reporting deviations to the R&D team and improve product functionality •Conduct shelf-life study of each of the products in compliance with SQF guidelines •Ensure the transfer of technology to the operations team when commercializing products •Provide technical oversight of internal and external manufacturing start-ups and ongoing technical service •Recommend measures to improve quality of product •Manage Food Defense, GMP, Product Traceability, Recall, Hold, Verification and Validation programs . Assist with identification and development of ideas for technology improvements/cost savings . Assist in working with co-manufacturers on product development projects . Provide technical leadership in process and product development and improvement, quality systems, regulatory oversight with governing bodies like SQFI, GFCO, CCOF, PEEPEV . Support customer complaint investigations to ensure customer performance goals are met
• Product Development Specialist

  Landmark Snacks

  2017.09-2019.03

  (2 years)

  (1 year 7 months) . Identified, monitored and performed independent research work on different oven temperatures, packaging, properties and sensory depending on the different meat proteins characteristics and explored alternative manufacturing methods • Monitored different flavor consistency and yield of different protein bars and jerkies made from Chicken, Beef, Venison, Bacon, Bison according to varied meat temperatures and weights of the products • Worked with the process/commercialization lead to ensure formula translation to manufacturing • Developed products through full product development process to commercially viable products in line with the brief to time, cost and quality • Realized customer needs by developing new concepts, prototypes and products • Created draft ingredient statements and assess the presence of sensitive ingredients in formulations • Worked collaboratively with cross-functional team members to successfully launch new products • Planned, organized and oversaw production trials and generating ideas for new products
• Quality Control Microbiologist

  Labs-Mart Inc.

  2017.06-2017.08

  (3 months)

  • Conducted routine testing of microbiological contaminants in supplements and food samples in accordance with standard operating procedures • Managed and interpreted data • Assisted in quality control duties and research & development projects when required • Identified and quantified microbes
• Graduate Research Assistant

  Wayne State University

  2015.09-2017.04

  (2 years)

  (1 year 8 months) The study includes: •Culturing this probiotic strain under anaerobic gas mixture using 1869 PRAS- PYG media and determining the optimum growth temperature (five differenttemperatures were used) •A range from pH 7 to pH 2 was used in this study to confirm the optimum pH for this strain along with different concentrations of acetate •Bile salt of concentrations like 0.01% (w/v), 0.05% (w/v), 0.1% (w/v), 0.2% (w/v) and 0.3% (w/v) were used to confirm the growth in presence of bile salt and this method was confirmed with a positive and negative control •Diverse types of prebiotics were used for this research study like Isomaltooligosachharide (IMO), Guar Gum, Oligochitosan, Acacia Gum, Fructo-oligosachharide (FOS), Wheat Bran, Xylooligosaccharide (XOS), Citrucel, Benefiber, Gluco-oligosaccharide (GOS) and Psyllium to observe which one influences the optimum growth of this strain •Several different antibiotics were also tested in this research work like trimethoprim, ciprofloxacin, azithromycin, oxytetracycline, sulfamethoxocole and erythromycin to determine the survivability of the probiotic •For every procedure, absorbance was measured using Perkin – Elmer sterile micro well plate which helped to determine the optimum growth •Using this strain in the development of bioactive food components which is helpful for the Gut and intestinal function by using freeze drying procedure
• Summer Intern

  Dabur India Limited

  2013.07-2013.08

  (2 months)

  The aim of this internship was to gain knowledge in different specifications of honey, processing and packaging of the honey bottles. An Industrial training done in the following fields: • Processing techniques and Specifications of Honey • Quality Assurance and Quality Control • Packaging
• Summer Intern

  The Coca-Cola Company

  2013.05-2013.07

  (3 months)

  The aim of this internship was to gain knowledge in processing techniques, chemical tests, microbiological analysis, and packaging of different kind of beverages including water. An Industrial training done in the following fields: • Processing techniques of different types of beverages and Water treatment techniques • Quality Assurance and Quality Control • Packaging • Cleaning in Place (CIP) • Effluent Treated Plant (ETP)
• Winter Intern

  Britannia Industries Limited

  2012.12-2013.02

  (3 months)

  The aim of this internship was to gain practical knowledge in processing of wheat flour to biscuits, microbiological analysis of its quality and packaging of the finished products. An Industrial training done in the following fields: • Processing • Quality Assurance and Quality Control • Packaging
• Summer Intern

  Monginis Foods Pvt. Ltd.

  2012.05-2012.07

  (3 months)

  The aim of this internship was to gain practical knowledge in processing of wheat flour to cake and bread, microbiological analysis of its quality and packaging of the finished products. An Industrial training done in the following fields: • Processing • Quality Assurance and Quality Control • Packaging

Educational experience

• Wayne State University

  Nutrition and Food Science

  2015.01-2017.01

  (2 years)
• West Bengal University of Technology, Kolkata

  BS, Food Technology

  2010.01-2014.01

  (4 years)

Certificates