Tejaswini N Shankar

• Assist in conducting market research and analyses customer trends and preferences in specific ingredients or dietary requirements in the emerging food industry
• Help Procurement team brainstorm recipes and conduct feasibility where new recipe mock ups are made in the NPD kitchen to conduct a sensory evaluation taste panel to consider factors such as taste, texture, nutritional value and sustainability of the new product
• Developing & Launching new products on a commercial scale for different food marketing clients across the UK & Europe.
• Launched over 57 ready to eat chilled products, 8 ambient (nuts & olive oil),frozen (prawns & falafel) and 12 cooked products that include deep fried foods and chilled dips successfully in collaboration with Procurement, Commercial and Operations team
• Arranged & Conducted factory trials efficiently, ensuring all possible factory processes have been validated to achieve the best possible outcome
• Establish shelf life of the product and help create product specification ensuring the critical path is followed in terms of nutritional testing so that the art work/ labels are created ob time. Legal UK standards for label verification.
• Active part in building Finished Product Specification within different online portals for various clients. Involved in Ordering Raw Materials from different countries for trial purposes
• Guarantee that the product meets State/Country, NON GMO and organic or religious standards
• As a part of the HACCP team, obtained training on conducting HACCP reviews along different processes through out the site for all new products before launch
• Create HACCP flow chats with CCP table for every new recipe before starting trials work. Perform Shelf Life Validations, Freezing Validations, Holding Shelf Life & Internal / Open life verifications
• Conducting ongoing investigations into production processes making recommendations for improvements if necessary
• Worked alongside Technical team to ensure Food safety and Quality regulations have been followed by conducting regular Physical, Chemical &
• Also ensure full traceability of new products from intake to dispatch and trial recall challenges, creating factory documents,

• Maintained outstanding levels of politeness for professional, personable customer service. Consistently adhered to Mc Donald's food hygiene regulations for continued company compliance. Prepared refreshments and packaged orders, ensuring correct items & continued quality standards. Excelled in taking orders in drive through Booth and communicating with customers politely and humbly. Performed detailed quality control inspections on outgoing orders to maintain first-class food standards.
• Ability to handle high amount of work load within a short period of time whilst following Food safety regulations.

• As an Intern for Teesside University, I conducted research on 'Packaging Materials derived from Food Waste/Ingredients' with the supervision of Ms Maria Dimapoulou, Lecturer in Food Science and Biotechnology and analyzing its innovative method of manufacturing and their advantages to the environment and their economic benefit to the industrial sector.

• R&D Project: New product recipe formulation, design and manufacturing, sensory evaluation, shelf life validation, Cost evaluation. - Carrot Flavored Yoghurt.

Effect of Tabernae montana leaves on Zebra fish to analyse anti-diabetic activity. Assisted in exploring and evaluating the antidiabetic activity of ethanolic extraction & checked the stability of the plant protein against diabetic drug Alloxan via biochemical assays and Autodock software.