Manager - NPD ( Food Technologist)
Dear Hiring Manager,
I am writing to apply for the Seasoning position at your organization. With over 16 years of experience in beverage, Bakery, seasoning and snack product development within FMCG environments, I bring strong hands-on expertise in developing market-relevant seasoning blends that balance taste, cost, quality, and scalability.
Over the course of my career, I have worked extensively on dry seasoning blends for extruded snacks, potato chips, pellets, namkeen, and coated snacks, including regional, ethnic, and international flavor profiles such as masala, cheese, BBQ, peri-peri, and fusion seasonings. My role has involved end-to-end seasoning development—from concept creation and lab trials to pilot runs and commercial-scale implementation.
I have a solid understanding of seasoning functionality, including particle size optimization, adhesion, oil compatibility, heat stability, and shelf-life performance. I regularly collaborate with cross-functional teams including QA, procurement, production, and marketing to ensure that products meet food safety standards, sensory expectations, and cost targets. I am well-versed in FSSAI compliance, HACCP, GMP, and technical documentation required for successful product launches.
ORGANIZATION: DUKE THOMSON PVT LTD, MADHYA PRADESH, INDORE (Sep2024 to till now)
Job Title: Manager- Research & Development
· Managed application support for ingredients solution across multiple categories like beverages, seasoning, snacks, bakery and dairy.
· Developed and managed fermented and non-fermented dairy products like buttermilk, shrikhand, probiotic, greek yoghurt, set yoghurt, flavored lassi, paneer and flavored milk.
· Developed and optimized formulations using food ingredients to meet customer performance, cost and label requirements.
· Conducted customer trials, plant visit and pilot-scale validation, ensuring smooth commercialization.
· Reduced formulation cost by 6 to 8% through ingredient optimization without compromising quality.
ORGANIZATION: PATANJALI PEYA PVT LTD- PATANJALI GROUP, NEW DELHI, INDIA (Dec2021 to
Job Title: Manager – Research & Development
· Launched Ready to Serve beverages (4 variants) and Carbonated Soft Drink category (2 variants) from concept to market launch.
· Developed low sugar (Stevia) beverages in CFD category, energy drink and in health drink RTS beverages like Litchi Aloe vera & Mango Basil seed drink.
· Saved cost by 13% through optimization of food ingredients resulting 1.41 Cr revenue generated during this year (2022).
· Added nata de coco chunks concept in mango, litchi and peach in RTS beverages.
· Standardization of product formulation, process parameters and create a benchmark for final product.
· Leading all NPD activities like planning, product design, product testing, process validation consumer testing and commercialization of product.
· Designing of ingredients list and nutritional value table as per FSSAI rules and regulation.
· Proofreading and editing of text matter for product label through graphic designers.
· Project completion, monitor and control the overall plant performance and achieve the set target.
· Material planning and availability of raw materials as per the plan from local vendors and outsource.
· Auditing 3P plant for commercialization of RTS, CSD and namkeen category and take corrective action.
ORGANIZATION: THE MIZALA FOODS, MADHYA PRADESH, INDIA (Oct 2019 to Nov 2021)
Job Title: Manager – Research & Development
· Developed and created various winning seasonings blends for snacks / puffs / namkeen / fryums, and dairy products as per customer requirements.
· Managing all regional projects for seasoning development as per the customer details.
· Direct interaction with sales and marketing team for any modification of seasoning blends as per the customer requirements.
· Executed pilot and commercial trials on ribbon and paddle mixer to ensure batch to batch consistency.
· Proactively monitor seasoning performance and stability in food products over a period of time.
· Through organoleptic analysis delivered excellent taste to seasoning blends.
· Formulate the recipe within cost parameters, and financial awareness,
· Developed new vendors for flavours, oleoresin, raw materials and oils along with purchase team.
ORGANIZATION: GURUJI PRODUCTS PVT LTD, MADHYA PRADESH, INDIA (Nov2016 to Sept2019)
· Developed and commercialized RTD beverages (orange, litchi, lemon and mixed fruit juice) flavored beverage, functional beverage, crush, cordials, nectar, squash, synthetic syrup, sherbet premix, mocktails, ketchup, sauce and fruit bar.
· Renovated existing products such a sherbet, crush, squash, and jeera lemonade in bottle format, by using balancing combination of acidity sweetness level/flavor ratio, resulting in a saving of 2.4 million INR annually whilst maintained excellent product quality.
· Designed and optimized formulations including juices, flavors, sweeteners, stabilizers, acids and preservatives.
· Shelf-life and accelerated stability studies to finalize product specification.
· Handling quality complaint, root cause analysis and take corrective action as per the customer details.
· Ensure training of the team members, administering & examining each stage of the entire production process and ensuring that the products meet national and international quality standards.
· Conducted sensory panels, benchmarking and consumer validation.
ORGANIZATION: UNITED SPIRIT LTD. A DIAGEO GROUP, BANGALORE, INDIA (June2011 to Oct2016)
Job Title: Senior Executive – Sensory Scientist & Consumer Research
· Design appropriate sensory test for sensory evaluation of the samples sent by all manufacturing unit/ R&D lab and interpreting result.
· Handling all aspects of sensory science – sensory setup, sensory training, sensory profiling and descriptions, analysis & interpretation.
· Translated consumer feedback into actionable recommendations for R&D and marketing team.
· In depth understanding of consumer research – questionnaire, methodologies, designing, result interpretation and final conclusion.
· Conducting qualitative and quantitative consumer research.
· As a trained sensory panelist accurately describing and measuring products attribute in terms of appearance, flavor, color and overall quality.
· Skilled in statistical tools used to analysis of wide range of sensory data.
· Tracking complaints with manufacturing for completion of investigation & root cause analysis and implementation of appropriate corrective & preventive actions.
· Documentation of all tasting session, innovative products result through (Category test, Ranking test, Preference test, Triangle test, Hedonic test, Sensory profiling etc)
· Design sensory experiment by using CAMO software.
· Developed SOP for sensory lab and reviewing at regular basis.
· To study various market products and to compare them with our respective brands and assessing any modification in the composition of the products if require.
· Developed flavour mapping of cranberry breezer, mojito, cosmopolitan, tropical orange and other RTD beverages.
· Checking the suitability packaging material which is used in finished product- Packaging Compatibility Test.
· Handling the quality parameter of raw material like sugar, caramel, citric acid, molasses, alcohol, malt and other associates which is used in finished products.
ORGANIZATION: MOTHER DIARY FRUIT PROCESSING PVT LTD, BANGALORE, INDIA (Aug2009 to
Job Title: Trainee Executive – Quality Assurance
· Developed RTD fusion beverages from different types of mango pulp and other pulp.
· Checking the quality of raw material after receiving from vendors and coordinate if any issue.
· Maintained and analyzed the physico-chemical parameters of mango, tomato, guava, papaya, banana and beetroot pulp.
· Sensory evaluation of pulp, paste, concentrate and fruits related beverages.
· Handling quality complaints & take corrective and preventive action accordingly to the customer.
· Supporting R&D team on trial of new products, standardization and scale up.
· Maintain documentation of ISO 22000, HACCP and certification excellence & audit.
Research Activities – Part of academic project:
Dissertation Topic: Recent developments in the technologies for dehydration of fruits and vegetables.
Investigation Topic: New product development from processed plum pulp.
References: Available on request.
MS.c (Food Technology)
