R&D Manager
IFFCO Group
Total years of experience :15 years, 9 Months
Driving company Beverage innovation agenda in AMEA markets (GCC, India, Pakistan, China & Philippines)
• Collaboration between Business team & RDQ for developing BU specific 4-2-1 plan for NPD.
• Subject matter expert for Powder Beverages, part of Peer Technical Reviews (PTR) & Technology Readiness Level (TRL)
• Technical reviewer for Product specs in ION spec management system
Training & Mentoring new colleagues for end to end project deliveries with guidance.
• People management by giving direct constructive feedback and prepare development plan.
• Delivered various technical session on Best Lab Practices, New Product development & ingredients to beverage team.
• Setup new Beverage Pilot plant in Thane technical center
• Started new Tang production plant in Sricity under SCR project 2018, successfully completed CQV (commissioning, Qualification & Verification), Sricity Plant
delivered 2019 Season volume.
• Attended 2-Week Beverage SME Training in Curitiba Tech Centre (Beverage CoE), Curitiba, Brazil in Jan 2019
• 2019 Successful Launches are
o Full Sugar recipe in Pakistan
o Tang Mosambi in India
o Tang Lychee in Philippines
o Tang Ice Lemon Tea in China
• Conducting pilot plant and Plant trials for new product developments and conduct Product Shelf life study.
• Prototype testing with consumer with collaboration of consumer science and consumer Insight Teams.
• Communication linkage with GITP (Global Ingredient Technology Platform) team, plant BD/Process Engineers, Regulatory, PCM (Product Change Manager), Procurements, Marketing (Brand Managers) and Supply Chain colleagues in AMEA.
• Project Handled in Mondelez Bahrain
▪ Successful launch of Tang Natural Color in GCC markets (GCC market)
▪ Pakistan Tang QI & Product pack optimization- (Pakistan market)
▪ India Tang hybridization Project from 125gm/ltr to 100gm/ltr by addition of Stevia (India market)
• Collaboration of Global Ingredient Technology Platform team for Developing and validation of new cost effective Natural Color solution for Tang.
Awards & Recognition:
• Manger’s Award in June 2016
• Mondelez RDQ Global award for “Best Fast Adapt” for Tang Natural colour implementation project in Nov 2016
• Manager’s Award in Nov 2017 for successful India Pawar-play Project implementation.
• My portfolio in Masafi is Masafi Premium Juice, Water & Flavored Waters.
• Development and formulation of new innovative beverages including Juice, CSD and ready to drink products from concept stage to Launch.
• Identification of all ingredients and their respective regulatory approvals, to blend the new innovation beverages
• Expand the existing portfolio of juice, nectar and drinks.
• Addressing constituent / process / formulations / stability of existing product portfolio.
• Suggest improvement of existing processing and filling options.
• Develop new process concepts for production optimization, yield improvement & develop guidelines for sequencing of manufacturing activities on the shop floor.
• Identification and evaluation of improved industry processing and filling that will improve the existing operations.
• Conducting commercial trials for approved new products
• Searching and developing new suppliers for each ingredient, final raw material approval for new suppliers.
• Suggesting monetary implications for every project.
• Hands on Experience on Ion Chromatograph Dionex IC 1100.
• Completed three day Training at Wild Headquarter, Heidelberg, Germany on CSD, Malt drink & Pet proof study in June 2013.
• Joined on Nov 2010 as NPD Executive for Ice-creams
• My product portfolio is IGLOO & London Dairy (Premium Ice cream)
• Developing new and existing products from concept stage to launch,
• Search new suppliers to source ingredients of RM & PM that complement our existing product range
• Liaising between production, Marketing and Quality Assurance department to produce a desired product at an acceptable quality.
• Costing for new product.
1st Stint-: Nestle, Pantnagar, Uttaranchal (Biggest Noodle factory in Nestle World)
• Induction of various department like Quality Assurance, Production, Industrial performance, Supply Chain, Engineering, Human Resource, Costing (3 months)
• After induction I choose my project in production department on the topic of “Overfill reduction in 45 gm Maggi Masala Noodle” (Duration-3 months)
o Created a team of six people which include 4 operators and 2 officer
o reduces overfill from 6.5 to 5 %
• Comparative study of Technofor and Safeline metal detectors
• Completed training on MBU, NGMP, HACCP, Safety, NQMS, SAM, CDM, SAP
2nd Stint-: Nestle, Moga Factory, Punjab
• Joined Nestle, Moga on as production officer in Milk Operations Particularly in Liquid Plant
• Responsible for standardization of milk silo’s as per the recipe ( Everyday Dairy Whitener, NIDO, Lactogen-1, 2& 3, Base powder for Cerelac, etc) & SCM (Milkmaid) manufacturing
• Project done on “CIP time reduction on Evaporator-2 from 4 Hr to 3.5 Hr”
• Production planning for 1.0-1.2 million liters. milk to produce average 150 ton powder production with FMR, Egron, Supply Chain and Powder filling department
• Done Various Training like SGIA & KAIZAN, Nestle Continuous Excellence (NCE) and six sigma training
• Helped for OHSAS 18001 audit and FSMS audit
Post Graduate Diploma in Innovation and Design Thinking
Central Food Technological Research Institute (www.cftri.com) is one of the finiest food research in
Bachelor of Technology (B.Tech) in Dairy Technology