Suyog Jadhav

Innovation-driven Sensory Science professional with 7+ years of hands-on experience in sensory panel leadership, flavor profiling, sensory evaluation, and new product development (NPD) across India's Alco-Bev sector. Adept at designing and executing descriptive sensory panels, training and managing panelists, conducting stability and shelf-life testing, and translating sensory data into actionable product insights. Holds an M.Sc. in Wine, Brewing & Alcohol Technology — with deep grounding in organoleptic analysis and fermentation science — and a Professional Certificate in Strategic Management from IIM Kozhikode (2025).

Proven ability to coordinate cross-functional stakeholders, ensure food safety and regulatory compliance (FSSAI), and deliver compelling debriefing reports that drive commercial decisions.

Senior Executive – NPD, Sensory & Quality - Inbrew Beverages

(2024-02)

• Led end-to-end sensory panel sessions for Green Label Whiskey NPD — encompassing bench-top blending trials, descriptive flavor profiling, sensory evaluation, and organoleptic benchmarking against market references — resulting in a successful commercial SKU launch.
• Designed and standardized sensory evaluation protocols (SOPs) for panel sessions including sample preparation, serving order randomization, and evaluation scorecards, ensuring reproducible and statistically reliable panel outputs.
• Trained and calibrated a cross-functional sensory team in aroma and taste identification, anchored scales, and descriptive panel methodology, enhancing panel reliability and inter-panelist agreement.
• Compiled and presented sensory debriefing reports to senior stakeholders and commercial teams, translating panel findings into actionable product development and reformulation decisions.
• Optimized production yield by 7.5% through data-driven process improvements and predictive modelling, reducing waste across blending and bottling operations.
• Orchestrated S&OP and production planning achieving 100% compliance with FSSAI and state excise regulatory standards, ensuring all sensory samples met food safety and hygiene requirements.
• Reduced annual OPEX by ₹0.06 Cr by implementing Lean manufacturing principles and SOP standardization across blending operations.

Quality Executive – Sensory & R&D - John Distilleries Pvt. Ltd.

(2020-03 - 2024-02)

• Spearheaded sensory panel-led R&D initiatives supporting 3+ successful new product launches from prototype to commercial scale — including trial blend evaluation, sensory profiling, flavor benchmarking, and accelerated shelf-life/stability testing.
• Recruited, screened, and trained new sensory panelists, conducting screening sessions to assess olfactory and gustatory acuity, and onboarding panelists onto standardized evaluation frameworks.
• Managed panel scheduling, timing, and project coordination, issuing session planners, coordinating with internal R&D and production stakeholders, and keeping project timelines on track.
• Improved bottling line quality and reduced product giveaway by 3.4% by implementing real-time fill-level monitoring and automated quality inspections, strengthening overall QMS performance.
• Developed and standardized SOPs for packaging materials evaluation, increasing incoming batch pass rates by 3.5% through rigorous vendor technical audits.
• Executed lab-to-commercial scale-up trials, troubleshooting technical and sensory inconsistencies during first-run manufacturing to ensure seamless product transitions.
• Ensured 100% adherence to FSSAI and state excise compliance requirements across multiple manufacturing units, including food safety and hygiene protocols for all sensory and production activities.

Trainee Chemist – QA & Sensory - Diageo India

(2019-07 - 2020-03)

• Supported sensory and analytical evaluation of premium spirits using mass-balance calculations, ABV verification, GC-MS analysis, and organoleptic benchmarking — ensuring product consistency and regulatory compliance.
• Implemented Quality Management Systems (QMS) and HACCP-based food safety frameworks across bottling units, standardizing testing protocols and mitigating contamination risk.
• Conducted internal audits, root cause analysis (RCA), and CAPA exercises, contributing to regional production reliability improvements across multiple manufacturing sites.

M.Sc. - Wine, Brewing & Alcohol Technology - Vasantdada Sugar Institute (Pune University) (2017 - 2019)

Professional Certificate - Strategic Management - IIM Kozhikode (2024 - 2025)

B.Sc. - Chemistry - Shivaji University, Satara (2015 - 2017)