Description

🚀 I'm a Food Technologist with a strong foundation in R&D, product innovation, and sensory science—combined with real-world experience managing the portfolio of plant-based egg products at Neggst Foods in Berlin.

💡 My passion lies in developing trend-driven, scalable food products that delight consumers and align with the future of sustainable eating. I’ve worked hands-on with cross-functional teams—from supply chain and marketing to production—turning ideas into commercially viable, purpose-led products.

🧁 Having contributed to both corporate and startup environments (Nestlé R&D, Fraunhofer Institute, Neggst), I bring agility, creativity, and a data-informed mindset to fast-paced projects—especially those at the intersection of food, innovation, and lifestyle branding.

Languages

English
Native or bilingual
Hindi
Native or bilingual
German
Conversational
Spanish
Basic

Workplace preferences

Can work on-site

Berlin (up to 50km)

Neggst Foods GmbH
Food Scientist
October 2023 - December 2024 (1 year and 2 months)
Berlin, Germany
• Developed and optimized plant-based emulsions and alternative protein solutions, focusing on beverage stability, ingredient characterization, and process optimization. Led pilot-scale trials, ensuring 20% improvement in consistency and 15% reduction in production inefficiencies.
• Led cross-functional projects involving R&D, marketing, and ingredient sourcing, ensuring seamless collaboration and achieving a 20% improvement in product consistency.
• Designed and executed sensory panels to evaluate texture, flavor, and color attributes, leading to an enhanced formulation with improved mouthfeel and consumer satisfaction.
• Worked closely with co-manufacturers to troubleshoot formulation and process challenges, successfully reducing production inefficiencies and lowering ingredient waste by 15%.
• Researched and implemented alternative ingredient solutions to enhance texture and stability, contributing to a longer shelf-life and increased market competitiveness
Nestlé Research and Development Centre
Research and Development Intern
July 2019 - November 2019 (4 months)
Manesar, HR, India
• Studied ingredient interactions and their impact on instant noodle quality, leading to the formulation of a low-fat version that maintained taste and texture while improving nutritional value.
• Organized and conducted sensory panels to gather consumer insights, resulting in data-driven improvements that aligned with market preferences.
• Optimized processing parameters to ensure consistent product quality, reducing batch-to-batch variations and improving overall production efficiency.
• Utilized SAP for ingredient tracking, formulation management, and production data analysis.
AMUL
Quality Assurance Intern
June 2018 - July 2018 (1 month)
India
• Conducted quality tests on dairy products, including platform tests, alcohol tests, and alkaline phosphatase tests, ensuring compliance with hygiene and safety standards.
• Monitored process parameters during milk processing and bottling, ensuring product quality and consistency