Roopa Gowda

• Start-up)
• At present working as Research scientist for,
• Deep dive discussion and documentation of nutrient formulations.
• Scientific information about nutritional / herbal supplements, Handling Clinical studies database, Drug/Supplement interactions database and User report analytics.
• Wrote research papers, reports and summaries regarding [Drug interactions with supplements, Nutrient nutrient interactions and formulations].
• Performed preliminary and exploratory data analysis for clinical nutrition studies into database.
• Performed research into study topics to increase knowledge and to provide valuable contributions.

• For Post marketing activities of Nestle, Sports Nutrition activity for Nestle etc
• Provided in-depth information on nutritional care to maximize health.
• Educated clients about long-term health benefits of balanced diets and exercise programs.
• Created and prepared visual aids, manuals and other materials used in teaching.

• Working with R&D team in planning and formulation of new products
• Sensory board panel to conduct sensory evaluation and interpretation of results of new product developments and ingredient qualification for the product development
• Handling meta-nutrition formulation through proactive activities such as nutritional activities in school or under developed areas and educate the people and supplement.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Led projects and analyzed data to identify opportunities for improvement.

• Maintains full responsibility for ensuring that all service delivery functions
• To prepare educational materials along with inputs from R&D and conduct one group counselling on centre visit every month
• To conduct training sessions for Nutritionist throughout Karnataka and do assessment.
• Used coordination and planning skills to achieve results according to schedule.
• Maintained energy and enthusiasm in fast-paced environment.
• Increased customer satisfaction by resolving issues.
• Resolved problems, improved operations and provided exceptional service.

• Work with key stakeholders to understand business requirements and expectations in order to develop strategic direction for the Development
• Maintain knowledge of current and emerging trends in the industry
• Collaborates with sales, marketing, technical operations, medical services and other departments to determine competitiveness of product ideas and to develop new products
• Conducting nutritional education activities in corporate and schools
• Product Development –
• Consolidated vendors and renegotiated contracts to optimize costs.

• Abbott nutrition research and development centre, Syngene, Bangalore
• Qualified sensory panel member with certification from US Based Company, to carry out sensory panel for ingredient qualification, new product development and consumer studies
• Sustainable proteins in product formulations in Columbus Ohio, Abbott nutrition USA
• The primary function is to design and drive product development innovation and formulation of successful commercial nutritional matrices that meet designed specifications of consumer needs
• Formulate the product at the bench, prepare documentation for scale up to a pilot/commercial scale with the help of team in US ohio.

• Nutrition research and development centre, Syngene, Bangalore
• Ensure accuracy, credibility and global consistency of nutrition scientific messages and activities
• Providing nutrition scientific support in the conceptualization and design of clinical nutrition studies, nutrition evaluation of proposals for research and preparation of nutrition- related materials for technical meetings
• Providing science substantiation and messaging development of brand products, including developing scientific backgrounders, competitor comparisons, and product monographs
• Establish and maintain collaborative relationships with clinical counterparts to support clinical research team and other projects and training courses supported by company
• Summarizes scientific content for program/promotional material development; Maintains product-related content databases, web-based, and printed materials.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Participated in team-building activities to enhance working relationships.

• Developed various new Nutritional formulations for disease specific conditions for the
• Indian market
• Generate new product concepts on the basis of Nutritional Information, cost and sensory criteria
• Reformulated the existing products such as renal products and Cardiac products based on the customer need and the financial streamlines
• Launched 3 new products Promaxe, Nutrizen and Supplement- D for the Criticare division and played a vital role in managing the event
• Taking Scientific and Product Training Sessions for Sales and marketing force across India
• Taking an active role in ongoing clinical trial programs for various products
• Visiting Different markets for field working to understand the market dynamics and what the customers expect from the product
• Co-coordinating with Medical Affairs department regarding the scientific messages and product related queries if any arises in the field.

DOCTORAL WORK: Degree awarded in 2008, University of Mysore

Thesis title: “Studies on starch fractions in finger millet and it functionality in processed foods”.

Supervisor: Dr. K. S. Premavalli

List of Publications

Ø Premavalli K.S., Roopa S and Bawa A.S. Effect of variety and processing on the carbohydrate profile of finger millet. Trends in carbohydrate chemistry 9, (2005) 109-113

Ø Roopa S, Prasad N.N, Urooj A., Swamy M.S.L and Preeti chandran. Studies on the development of low cost enteral feeds with reference to their nutritional quality. Research Reach (2006) 36-40.

Ø Premavalli K.S., Roopa S and Bawa A.S. Resistant Starch- A functional dietary fibre. Indian Food Industry 25, (2006) 40-45.

Ø Roopa S and Premavalli K.S. Effect of processing of starch fractions in different varieties of finger millet. Food chemistry 106, (2008) 875-882.

Ø Roopa S, Premavalli K.S and Jagannath H. Effect of puffing on the thermal properties of starches of Finger millet. Journal of Food Science, Technology and Nutrition, vol (2), Issue (1), (2008)85-99.

Ø Roopa S and Premavalli K.S. Development of halbai mix by RSM and their storage stability. Food Chemistry (2012) in press.

• Gathered, arranged and corrected research data to create representative graphs and charts highlighting results for presentations.
• Planned, modified and executed research techniques, procedures and tests.
• Prepared materials for reports, presentations and submission to peer-reviewed journal publications.
• Worked both independently and collaboratively in fast-paced laboratory environment.
• Worked with principal investigators to coordinate qualitative research.
• Recorded experimental findings in laboratory notebook to analyze and interpret experimental findings.