Senior Food Scientist

• Sep 2022 - Present

Senior Food Scientist

• Sep 2022 - Present

Food Scientist

• Oct 2021 - Sep 2022

• Developed plant-based bacon 2.0 (Awesomer) and commercialized through consistent monitoring of production in pilot plant. • Supported plant equipment commissioning for improved quality and increased throughput. • Improved flavor through encapsulation, texture through protein modification which increased shelf life from 14 days to 30 days under refrigeration. • Developed bacon 3.0 project to improve nutrition (4g protein/strip) and flavor (fatty mouthfeel). • Create formulations using plant proteins, fats/oils, starches to develop emulsion-based products (bacon 3.0, hot dogs). • Improve and set quality standards by testing functionality using rheometer, texture analyzer, and viscometer. • Work on protein-starch modifications like hydrolysis, glycation to improve functionality like gelling, emulsification, and bitter/beany protein flavor. • Work with flavor houses to define alternative meat flavor and conduct sensory evaluations (hedonic and QDA) for improvements.

Graduate Teaching Assistant

• Aug 2020 - Sep 2021

Responsible for instructing and demonstrating students on Food Microbiology and Dairy microbiology course labs. Preparation and modification of lab modules.Deliver a range of teaching and assessment activities including tutorials.Coordination with professor to discuss student progress and the needs of the students.Responsible for evaluating student’s performance in labs and grading.Consistently provide feedback on assignments before established deadlines.

Graduate Research Assistant

• Aug 2017 - Sep 2021

• Developed a novel spray-dried, dairy based health formulation using whey proteins, and probiotics from lab scale (0.2 lbs.) to pilot scale (5 lbs./batch). • Developed a protein probiotic butter (5g protein/ounce) and protein cookie (10g protein/serving) prototypes. • Developed a 300-calorie meal replacement beverage (9g protein/ serving; 3 flavors) using whey protein concentrates and soy milk.• Performed microencapsulation of probiotics (with 80% efficiency) and increased their survival from 2 log CFU/g to 8 log CFU/g during processing and storage.• Performed protein modifications through enzymatic hydrolysis, microbial fermentation and Maillard conjugation which transformed the protein to an encapsulant, improved bioactive properties, and functionality like solubility/wettability.Worked on industrial collaborated projects involving fermented products microbiology- Conducted challenge studies to predict the spoilage and pathogenic microorganisms, Isolated and identified microflora present in Kefir and drinkable probiotic yogurt, determined their change in distribution profile during storage; cheese microbiology- challenge study: Isolated and identified causative microflora (sporeformers and pathogens) in a different hard variety of gassy cheese.

Dairy Foods Research Scholar

• Aug 2015 - Jul 2017

• Developed a protein mango flavored milk and high protein shrikhand (traditional fermented product) with encapsulated sheep milk proteins (20g protein/serving). • Extraction and purification of proteins through microbial fermentation and centrifugation with ~75% yield. • Encapsulation of proteins through extrusion and dry heating which improved bioactive properties, and functionality like heat stability and solubility. • Developed a protein mango flavored milk and high protein shrikhand (traditional fermented product) with encapsulated sheep milk proteins (20g protein/serving). • Extraction and purification of proteins through microbial fermentation and centrifugation with ~75% yield. • Encapsulation of proteins through extrusion and dry heating which improved bioactive properties, and functionality like heat stability and solubility.

Unit Operations Intern

• Jan 2015 - May 2015

• Assisted in development of shelf stable kheer (Indian dessert) and ensured consistent quality through chemical and microbial analyses of the samples. • Assisted in development of shelf stable kheer (Indian dessert) and ensured consistent quality through chemical and microbial analyses of the samples.