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Click here or scroll down to respond to this candidate07/11/2024Candidate's Name
Naga Sravanthi Budaraju Venkata RangaStreet Address
PHONE NUMBER AVAILABLE email:EMAIL AVAILABLEProfessional Summary:Innovative and performance-driven R&D leader with a deep passion for ingredient technology and business. Experienced in managing all aspects of business development for the complete life cycle of a product. Experience working in startups corporate business models. Strong technical skills with data analysis expertise. Proven track record of driving innovation, ensuring product quality, and enhancing operational efficiency. Adept at leveraging technical expertise to deliver high-quality products and leading projects from concept to commercialization. Education:University of MinnesotaPh.D. Food Science and Nutrition2015-2019Indian Institute of Food Processing Technology, India Masters Food Processing Technology2009-2011Osmania University, India 2005-2009Bachelors Food TechnologyPROFESSIONAL EXPERIENCE (7year 9months)CTE Global Inc 17 April 2023- till dateR&D Manager Deliver advanced expertise to drive the research and development of new high-performance company products and services. Lead a team stand independently manage all aspects of company R&D process with a hands-on approach. Plan/execute objectives as defined in company R&D projects. Clearly communicate all project results through written and verbal technical reports to internal and customer facing stakeholders Apply Design of experiments (statistical tool), to optimize process consistency and product quality. To leverage technical expertise and sales acumen to support customers in the industry and creatively expand the scope of R&D with relevant solutions to industry challenges Support the development of new technology and patent applications. Coordinate meetings, training, and daily R&D activities with R&D Director Provide feedback and input for all personnel involved in the R&D process in collaboration with R&D Director 07/11/2024Candidate's Name
PURIS Proteins LLC July 2020 December 2021Senior Food Scientist Utilize internal and external technology capabilities to develop products with plant protein attributes that match or exceed consumer needs and provide a significant competitive advantage. Be a technical expert in plant-based food formulation, processing, and ingredient interactions through sales and marketing collaboration and participation for products such as bars, breads, cookies. Utilize core research capabilities and know-how to develop new plant-based products and improve existing products with plant protein attributes. Develop product prototypes on the bench, conduct pilot and commercial scale trials, establish data and make a technical case for product feasibility. Developed and optimized snack formulations to ensure taste, texture, and nutritional profiles in par with meat products such as chicken, steak, beef jerky. Conducted extensive product testing and sensory evaluations to refine product quality. Effectively communicates complex technical concepts to a variety of audiences including customers and partners within the business organization. Maintain a high level of awareness of technical trends and developments in the food industry. Leads plant protein applications research of new technology. Build cross-functional support when appropriate and develop project plans to drive development and implementation. Provide written and verbal reports of research activities. Participate in R&D and larger company meetings. Cargill Ingredients July 2019 July 2020R&D Food Safety Co-Ordinator Reviewed and approved raw materials and prototypes in the Online Raw Materials and Prototype Approval system. Provide input for monthly food safety committee meetings. Lead the R&D team in developing new bakery products, from ideation to commercialization, ensuring alignment with food safety trends and consumer preferences. Conducted regular product cuttings and sensory evaluations to assess quality and consistency, providing feedback and recommendations for improvement Ensured that food lab inspections and required actions items are completed. Coordinated environmental monitoring testing. Communicated with sensory and regulatory affairs team on prototype approvals. Created training presentations for food safety topics. General Mills Inc April 2019-June 2019Product Development Scientist (One Global Dairy)Projects: Worked on yogurt prototype formulations in collaboration with Canada team. Conducted Design of Experiments to understand the effect of steaming (as a pre-treatment) on the quality of oats over the storage time.Day to day job responsibilities07/11/2024Candidate's Name
Conducted food chemistry analysis and applied learnings to food product development Applied ingredient functionality and/or processing knowledge in lab and pilot plant setting. Lead and executed Design of Experiments in pilot plant. Worked with cross-functional team members including Engineering, Marketing, Consumer Insights, Supply Chain, Sourcing,Virginia Polytechnic Institute, Blacksburg, Virginia May 2015-December 2016 Graduate AssistantIncend Private Limited, Berlin, Germany (Axel Springer Accelerator Program) June 2014 December 2014 Research Ambassador (Food Process and Engineering Division) Uploaded the content like research papers, books, articles, talks, lessons in the field of food processing/agriculture/ biological systems engineering. Communicated with researchers globally to know the updates in the fields of their research interests. AB Mauri India Private Limited, Bangalore, India November 2011 October 2013 Research Executive (Bakery & Ingredients Department) Projects Handled Accelerated shelf-life studies of various bakery product premixes by different packaging materials. Developed muffin mix concentrate at low cost with improved quality parameters. Reformulated the muffin mix concentrate for high altitude regions Manufacturing capability assessment of the premixes. Developed frozen dough improver for Key account client SUBWAY. Developed steam bun Improver for key account client CAF COFFEE DAY Oversee the formulation and testing of new recipes, optimizing for taste, texture, shelf life, and production efficiency for variety of bakery product segments. Professional Internship Experiences: (1year 2months) Schwans Shared Services LLC January 2022-August 2022 Senior Research Scientist Research and develop new technologies that support innovation, quality, and cost saving strategies. Researches and develops new applications of ingredient or process technologies that can be commercialized to optimize existing products. Partners with strategic suppliers to identify and collaborate in the development of new ingredient or process technologies. Provides technical knowledge and expertise to resolve complex ingredients, product, and process issues. Identifies project scope and develops project work plan and timeline. Consults with team members to resolve issues related to projects. University of Minnesota, Twin Cities April 2020-June 2020 Research Assistant- Food Science and Nutrition Development of research proposals for federal funding agencies and laboratory research support in microwave assisted extraction technologies of various agricultural residues. 07/11/2024Candidate's Name
Packaging Technology and Research, LLC October 2020-Feb 2020 Research Consultant Provide technical and sustainable food packaging solutions to Food Industry clients. Conduct background research on the issues and provide proposals, presentations, and data analysis. Andeavor (Super Moms) May 2018-August 2018R&D-Bakery Division Reformulated double chocolate muffin for mold free and successfully increased the shelf life of the product. Conducted accelerated shelf-life studies for the reformulated double chocolate muffin and studied the kinetics of water activity over the storage time. Assisted the quality assurance team in optimizing the quality parameters (height, diameter, and color) of the various bakery products on sightline machine.Accomplishments WOMEN IN ENGINEERING AWARD, AABEFIO, July 2020 MN-IFT Graduate Travel Award -2018 IFT Food Packaging/Food Engineering Division Travel Award June 2019 Graduate Travel Award, Food Science and Nutrition, University of Minnesota-August 2017 Best student paper award, Food Engineering Division, AACCI conference, London-October 2018 Pratt Fellowship, Virginia Tech-August 2015 Graduate travel award, Food Science and Nutrition, University of Minnesota-September 2018 Best Graduate Project Award, AB Mauri India Private Limited, India-November 2012 Outstanding paper award in Processing Division in ASABE conference, Detroit- August 2018 Graduate Assistant Fellowship, University of Manitoba, Canada, 2010 AACCI student travel award August 2018 IFT Food Packaging Division Travel Grant June 2018 Graduate Assistant Fellowship, Indian Institute of Food Processing Technology, Thanjavur, India, 2009 Gold Medal Certificate, Priya Foods Ltd., in collaboration with Osmania University, Hyderabad, India-S2009 First place in Graduate Student Poster Competition- April 2018 Gold Medal, Siddhartha English Medium School, Vijayawada, India, September-2003; July-2000 MN-IFT Graduate Scholarship Award 2018. |
