SUGRIV GUPTA

● Developed formulations as per market trends, worked on categories like Bakery, plant-based meat, dairy, and snacks segment, and finalize third-party manufacturers for commercial scale-up. ● Develop the cost-effectiveness of new product development, and evaluate their sensory, chemical, and other quality parameters. ● Recorded, and reviewed import-related documents for import products and distributed information with respect to product quality standards, FSSAI compliance, and import regulations. ● Inspect the production line, storage area, and dispatch area, prepare inspection report, and deliver the GMP, HACCP-based knowledge concern department if any deviation in the process. ● Improve the supply chain and dispatching process, and design process with minimal damage during transportation, a reduction in damage percentage. ● Design process and plan SOP to make a reduction in complaints on product quality. ● Created & maintained SOP and manuals as per ISO 22000:2018 ● Manage testing of physical, chemical, and microbiological parameters for all products to obtain nutritional values, and shelf life and aid with product compliance for imports and FSSAI standards ● Inspected products and workers' progress throughout production and develop a food safety culture. ● Review labels as per FSSAI Labeling regulations, work with the regulatory team, and provide scientific knowledge for new product approval from FSSAI. ● Conduct Food safety training like HACCP, GMP, etc. for internal staff and Managers.

Performed research and gathered data to begin assignments. ● I worked with various bakery products like sandwich bread, muffins, cake, cookies, digestive biscuits, topping cream, and whipping cream. ● Studied the effect of dietary fibre on different food products (Bakery, Indian snacks, and traditional foods products) and optimized their higher dosage without affecting the sensory attributes and physical parameters of products. ● Analyzed the textural, chemical, biological, Molecular, and physical change by SEM and electronic microscope parameters. ● Developed and designed health claim-based research and designed experiments accordingly.

Microbiology Department

Performed audit in Mumbai outlet

Work in the R&D food department as an application developer. Developed the food by adding different colors extracted from a natural source.