About
Master's student in Food Science and Nutrition with robust hands-on experience in product development, formulation, and sensory testing. Proven ability to create innovative, consumer-focused food products that blend modern nutritional needs with traditional integrity, ensuring market readiness and FSSAI compliance. A collaborative team player dedicated to delivering practical, high-quality solutions.
Work
Pepper Wellness Pvt. Ltd.
|Research Intern
Mumbai, Maharashtra, India
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Summary
Spearheaded product formulation and optimization for a consumer-ready energy gel, driving innovation from concept to sensory validation and regulatory compliance.
Highlights
Led over 15 formulation trials to develop an innovative energy gel utilizing LIVSTEADY starch, successfully creating a consumer-ready product designed for sustained energy release without blood glucose spikes.
Optimized complex ingredient ratios, including gelling agents (gelatin, xanthan gum, carrageenan) and heating methods, to achieve ideal product texture and stability.
Ensured FSSAI compliance for all additives and preservatives, resolving critical formulation challenges such as stickiness and off-odors through iterative testing to extend shelf-life.
Executed comprehensive sensory evaluations, meticulously adjusting sweetener, flavor, and color profiles to significantly enhance palatability and ensure optimal suitability for pouch packaging.
BodyFirst Wellness Nutrition Pvt.Ltd.
|Research Intern
Mumbai, Maharashtra, India
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Summary
Contributed to product development and regulatory compliance for nutraceuticals, enhancing consumer awareness and market alignment through scientific content and cross-functional collaboration.
Highlights
Developed scientifically accurate nutritional content and compliant product labels for nutraceuticals, ensuring strict adherence to FSSAI regulations and enhancing consumer awareness.
Reviewed and ensured regulatory accuracy and industry compliance for packaging content across over 10 nutraceutical products, minimizing risk and upholding brand integrity.
Conducted comprehensive sensory testing to gather detailed insights on product acceptability and consumer preferences, directly informing product enhancements.
Collaborated cross-functionally with marketing and R&D teams to innovate and align products, such as the 'MyCrunch nutrition bar,' with market trends and customer demands.
Delivered impactful product presentations to internal teams and external stakeholders, effectively communicating product value and technical details.
Education
UNIVERSITY OF LEEDS
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MSc
Food Science and Nutrition
Courses
Research Project: The use of machine learning to predict the sensory acceptance of chocolates
Principles of Food Product Design
Food Chemistry and Biochemistry
Food Processing
Food Safety and Regulatory Practice
Nutrition and Health
SIES COLLEGE OF ARTS, SCIENCE AND COMMERCE (UNIVERSITY OF MUMBAI)
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PGDip
Food Technology and Nutraceuticals
Grade: 8.84/10.00
Courses
Research Project: Formulation and development of high protein, gluten free pasta made from sprouted kidney bean flour
GMPs
Codex Alimentarius Standards
HACCP & Quality Management Systems
ISO 22000
FSSAI
RAMNARAIN RUIA COLLEGE (AUTONOMOUS) (UNIVERSITY OF MUMBAI)
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BSc
Bioanalytical Sciences
Grade: 9.47/10
Skills
Product Development
Product Formulation & Development, Ingredient Functionality & Optimization, Experimental Design & Troubleshooting, Shelf-Life & Stability Analysis.
Quality & Compliance
Regulatory Compliance (FSSAI), HACCP & Quality Management Systems, ISO 22000, Codex Alimentarius Standards, GMPs, GLPs.
Sensory & Data Analysis
Sensory Evaluation, Data Analysis (R studio).
Project Management
Leadership, Time management, Critical thinking & Problem Solving.
Software Proficiency
MS Office (Excel, Word, PowerPoint).
Collaboration
Teamwork, Cross-functional Collaboration.