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Biography
I have previously worked in a variety of roles in the food industry, first as a qualified chef and member of the UAE Junior National Culinary Team, Dubai, and later led product development for my family's instant packaged foods business Veekes & Company in Bangalore, India. With this unique blend of technical skills in both spheres, I was keen to build and hone my skillset and so completed my MSc in Food Science and Innovation from Manchester Metropolitan University. I am also a member of the IFST Food Processing Special Interest Group. Leveraging the intersectional, creative nature of my experiences, I aspire to create and deliver innovative solutions that support small businesses and add value to their customer's lives.
Expertise Summary
- Concept and research: Creating the methodology to be employed and detailed literature reviews around product formulation and feasbility
- Market research: Preparing detailed technical dossiers focussing on market analysis and trends, target consumer and segmentation, branding, packaging material selection and artwork briefs in line with UK and EU legislation, food safety process and HACCP plan for manufacturing, theoretical nutritional composition and nutritional claim validation, basic financial viability
- Analytical testing: Conducting accelerated shelf-life study, measured water activity, microbial counts on plated agar, rheological properties using a texture analyser, physical analysis of texture, colour, yield; chemical analysis of protein, amino acids (HPLC), fat (Soxhlet), moisture, sodium, ash and basic microbiological plate counts
- Sensory evaluation: Designing sensory methodology including affective and discriminatory sensory questionnaires as well as recruiting, briefing, and conducting a sensory panel. Relevant insights statistically analysed in SPSS/XLSTAT, interpreted and presented visually using the MS Office suite
- NPD/EPD formulation
- Culinary Curator: Curated and led an inclusive culinary workshop for ten staff and students with differing skill levels on South Indian Cuisine. Also undertook catering for a bespoke poetry event as part of a team where I showcased the flavours and sustainability of regional South Indian street food
Past Research
MSc Dissertation
"To what extent can beef in a burger patty be replaced with kidney beans: Measuring physical and chemical attributes as well as consumer acceptance"
• Concept and research: Created the methodology to be employed and a detailed literature review
• NPD: Developed a formulation for standard control beef burger and two partially replaced burgers, employing critical and problem-solving skills to overcome challenges in NPD
• Analytical testing: Conducted physical analysis of texture, colour, yield; chemical analysis of protein, amino acids (HPLC), fat (Soxhlet), moisture, sodium, ash and basic microbiological plate counts
• Sensory evaluation: Designed sensory methodology which included affective (JAR) and discriminatory sensory questionnaires as well as recruiting, briefing, and conducting the sensory panel (n=30) at MMU's sensory suite. Relevant insights were statistically analysed in SPSS/XLSTAT, interpreted and presented visually using the MS Office suite