Rakhi Singh

Mobile: +91 9743314580 E-Mail: singhrakhi1991@gmail.com

JOB OBJECTIVE

Seeking a middle level assignment (Research & Development / Product development) in a FMCG / Dairy industry where I can put my knowledge and capabilities to use for the development of the organization.

PROFILE SUMMARY

A budding food professional with 2 years of experience in Process & Product Development and also in production.

Currently working with Coffee Day Global Limited as Research & Development Executive-Production Supervisor.

M.Sc. Food technology from CSIR-CFTRI, Mysore.

CORE COMPETENCIES

Process & Product Development (Development of Ready to Drink Green & Black Iced teas, Ready to Drink Coffee, proprietary products like tea premixes, instant Coffee, Cold & Hot Beverages).

Commercial production for Ready to Drink Coffee. De-coding Coffee & tea products of market competitors and development of alternative

to the same. Cup tasting & quality analysis of teas, iced tea premixes & LCC.

ORGANISATIONAL EXPERIENCE

Since Aug’14 Coffee Day Global limited-Research and Development Executive (Process & Product Development)

Role: Beverages are the important part of food and we cater the same for pan-India. My role majorly involves Product Development and Commercial production.

Process & Product Development:- Formulation & optimization of flavor for Ready to Drink Iced teas, RTD Coffee and premixes for café and vending division. The product should meet the customer requirement viz physical, chemical, sensory, storage and economy.- Developed different variants of RTD Coffee with different flavors in retort format.- Developed Green tea beverages like smoothie, mocktail, slush, daiquiri for cafes & Green tea premixes for vending division.

- Developed the formulation for on the go tea. - Worked on preservation of Avocado fruit puree & developed Avocado based beverages.- Responsible for carrying out the shelf life study of beverages for (new and existing product ) to check the best before consumption of product.- Being a panelist of sensory, I Carry out the sensory analysis of the products sent to Cafes, Squares and lounges.- Plan and schedule pilot plan trials for production of RTD Coffee & teas.- First commercial trial and delivery of new product from plant.

Production:- Responsible for commercial production of Ready to Drink Coffee, newly launched last year having longer Shelf life.- Responsible for taking out trials for new variants in Coffee products.- Carrying out production, maintaining complete documentation of each and every batch sent to warehouse for better traceability. - Preparing all data for raw material & product, maintaining stock, packaging & responsible for timely dispatch of finished product.- Carrying out the chemical and sensory analysis for the product before dispatch.

Projects:

RTD Beverages: formulated ready to drink beverages for pan-India, using concept on the go

-Black Iced teas: Have developed teas of 2 variants for cafes (keeping lipton iced teas as bench mark).

-Green Iced teas: Developed new variants of green teas which are new in market to compete with other existing brands like Nestea & Lipton.

-On the go tea: optimization, formulation & studied best suited packaging material (temp effect, sensory) for teas.

-Green Tea Premixes: Developed new variants, costing, nutritional labeling.

Coffee: Worked as a team on Ready to drink coffee according to Indian taste with different variants & different flavors.

- Currently responsible for carrying out the production of RTD coffee beverage.

- Worked on chocolate drinks, slim coffee & different new flavored coffee.

- Worked on preservation of avocado puree using different preservatives & different techniques & also developed avocado based beverages.

Internal Projects:

- Shelf life study (Microbiological & chemical analysis) of LCC, teas and premixes.

- Sensory analysis of teas, premixes and soups to analyze the quality in aspect of taste profile

- Study of Ready to serve beverages.

THESIS (Masters)

DISSERTATION: Application of Short Path Evaporation in Food industry.

INVESTIGATION: Recovery of Free Fatty Acids from Rice Bran Oil Deodorized Distillate using Molecular Distillation.

SPECILIZATION:

Plantation products, Spices and Flavor technology (PPSFT)

EDUCATION

Qualification Year University/ Board Percentage /CGPA

M.Sc. (Food Technology) 2012-2014 Central Food Technological Research Institute CFTRI, Mysore (KA) – University of Mysore

8.0/10

B.Sc. (Honours) in Food Technology

2009-2012 Shaheed Rajguru College of Applied Sciences for Women, Delhi-University of Delhi

78.61%

Class XII 2007-2009 Kendriya Vidyalaya- Kamla Nehru Nagar Ghaziabad

81.80%

SOFTWARE SKILLS:

Well versed with MS excel and internet applications.

MEMBERSHIPS

CFTRI Alumni Association and International Food Technologist Club, Mysore.

ACCOLADES

Got 7th Rank in ICAR Exam.

HACCP & Food Safety Certification course.

PERSONAL DETAILS

Date of Birth: 7th March 1991

Current Address: Shivpuri Street No.10, HNo.505, Sec-9, New Vijay Nagar Ghaziabad, U.P

Permanent Address: Shivpuri Street No.10, HNo.505, Sec-9, New Vijay Nagar Ghaziabad, U.P

Languages Known: English and Hindi

REFERENCE

Available on request