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Network Power500+ people
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IT
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Influencer or Blogger
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🇨🇦50%
Canada
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India
Work Background
TWI Foods Inc.Research And Development Coordinator
Oct. 2022Etobicoke, Ontario, Canada• Executed cost-saving strategies on Crispy's Cake rusk product with an estimated saving of more than CAD 200K • Reduced the egg consumption for Cake and muffin recipes by 15%. • Actively implemented solutions to reduce or eliminate the sticking issues in Roti products
Himalayan WhiteHouse International CollegeFood Microbiology Lecturer
Apr. 2021 - Sep. 2021Kathmandu, Bāgmatī, Nepal- Prepared and delivered lectures in Food Microbiology to Final-year Undergrad students
- Aided in data collection for academic assessment report
- Participated in student advising and contributed to their college success
- Delivered online courses via the Microsoft teams application
Hilife FoodsResearch, Development and Quality Specialist
Mar. 2021 - Jul. 2022Kathmandu, Bāgmatī, Nepal- Led the NPD team for the development of different food categories for Hilife and associated brands of Hilife.
- Initiated communication with vendors and suppliers for R&D, manufacturing, and Quality needs - Established SOP's for new product development project - Prepared annual operating procedure for the Fiscal year 2079/80 - Explored, planned, and implemented new programs and protocols in the company and oversaw the development of new products. - Supervised the entire development process of new products and programs within an organization, from the initial planning phase to implementation or production. - kept track of all the costs related to the creation of new products and decided what ideas are worth pursuing. - Drafted and delegated projects to respective personnel within internal as well as external the team. - Coordinated with different departments (Sales, Marketing, Upper Management, Accounts, etc) within the company) - Established a strong network of suppliers and consultants for various technical support
The Coca-Cola CompanyAssistant Product Developer for Iced Teas (Internship)
Mar. 2019 - Sep. 2019Brussels Area, Belgium- Successfully extended stability of the product by 30% of its total shelf-life | - Analyzed ingredient interactions, food safety regulation and nutritional data | - Formulated prototypes, performed analytical tests to assess stability and to confirm the results | - Effectively conducted a sensory analysis to find out the degree of difference between the original and reformulated recipes | - Recommended solutions for further study and improvement possibilities |
University of NottinghamResearch Assistant
Jun. 2018 - Aug. 2018Nottingham, Nottinghamshire, United Kingdom“Co-joint project with New Food Innovation Ltd., UK.”
- Determined the usability of E-tongue device to detect a reduction of salt in baked products | - Explored the effects of 3-levels of salt reduction in sensory perception | - Performed physical and chemical analysis to understand the effects of salt reduction on the overall quality of the product | - Confirmed the results by comparing the data obtained from E-tongue device and sensory panel tasting
Natural Product Research Laboratory, Department of Plant Resources, Thapathali, NepalJunior Analytical R&D And Quality
Sep. 2014 - Nov. 2016Kathmandu1. Analytical Research:
- Created MSDS technical guidelines for 18 Essential oils samples based on Globally Harmonized System of Classification and Labelling of Chemicals (GHS) regulations - Studied analytical and pharmacological properties on eucalyptus extracts in a reputed journal 2. Laboratory Management and Quality - Ensured good laboratory practices (GLP) - Implemented and Maintained ISO 17025 standards for Laboratory accreditation
- Documented and updated analytical reports, SOP’s, inventories according to ISO 17095 standards
3. Supervision and Training
- Supervised new recruits and interns - Organised laboratory sessions for visiting undergraduate students
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