TILOTTAMA BAIRAGI
Research & Development - FMCG Sector
Khopoli,Maharashtra
Summary
A responsible, results-driven, passionate about work, and innovative professional with more than 4+ years of experience in Research and Development. New Product Applications, New Product Development & assessment, consumer insight-driven product development related to specialty fats and vegetable oils, Chocolate Confectionery, Bakery, non-dairy, FD. Understand the fat and other ingredient performance in different applications of chocolate, confectionery, bakery, FD. Collaboration with cross-functional team and seeks inputs to achieve objectives of R&D tracks. Excellent problem-solving skills and team player.
Overview
4
4
years of professional experience
3
3
Languages
Work History
Senior Executive Research & Development
AAK India Pvt. Ltd
Khopoli
09.2022 - Current
- A Resourceful and self-motivated R&D Professional currently associated with the AAK (Kamani) Khopoli R&D department. Oversees research for new products, product enhancement, and product redesign. Accountable for research and development of new product prototypes related to speciality fats and Oils such as chocolate & confectionery fats (e.g CBS, CBR, CBE), bakery Shortenings, margarine, Vanaspati, fat spread and consumer packaging healthy edible oil.
- Product Development: Develop and commercialize new products from lab prototypes to pilot plant to production scale within the cost and regulatory framework
- Process Development: Establish appropriate process routes for manufacturing different food product formats to SPEC at lab, Pilot and factory scale. Optimize formulation as well as processing parameters.
- Shelf-life stability: Conduct studies on the stability of food product at the recommended storage conditions and other characteristics of new products, intervene with formulation to enhance the quality of products
- Product Characterization: Utilize appropriate measurement techniques to characterize key attributes of the ingredients, intermediate products, and also Finished goods identifying efficiencies in ingredient functionality and processes through the product development lifecycle and studying methods to improve aspects of assigned products
- Process Scale-up: Establish processes developed at lab/pilot-scale into factories to enable commercial production.
- Review and amend technical specifications to maintain accuracy of specification and also compose all necessary technical documents & specifications as per with Indian Food Laws & international laws
- Liaise with Business, marketing, sales, legal and senior management on innovation pipeline creation, innovation management, new product development & delivery, regulatory, operations etc also, Liaise with customers to identify new business opportunities and product developments.
Executive
Adani Wilmar Ltd
Hyderabad
07.2019 - 09.2022
- Continuous expanding knowledge of ingredients, materials for application
- Develop application formulation based on industrial standards, country specific requirement and client requirement
- Maintain & continuous renovate application specific recipe database
- Understand the end product production processes - Confectionery, bakery, Non-dairy and frozen dessert application
- Understand the fat and other ingredient performance in different application
- Review, re-new & renovate different fat in line with established metrics
- Able to select & recommend appropriate fat and emulsifier solution in compliance with client profile, legal, cost & stabilities
- Coordinate with plant to complete the successful scale up production
- Visit client and resolve their technical issue
- Work in close collaboration with sales and marketing and other department to support project execution
- Executes projects within established timeline
- Customer Satisfaction by product application of specialty fats in bakery, chocolate and frozen dessert and Non-dairy section and to execute different trials.
- Project: 1) Worked on a different type of bakery shortening, margarine, CBR, CBS , CBE and culinary oils development 2) Low trans-fat solution for bakery, confectionary fats, non-dairy whipping cream, cooking cream and Low SAFA fat solution 3) Optimization of the emulsifier in bakery and confectionery fat and fat blends Eg - bake stable choco-paste and low fat cookies, different chocolate coating applications 4) 100% Demoulding of compound chocolate, CBE- Develop Cocoa butter substitute for Chocolate application, choco-wafer filling fat in wafer chocolate coating application 5) New product development for bakery, sugar confectionery and NDWC product 6) Worked on different premix application Eg Cake premix, Gulab Jamun premix and kheer premix
- Project Client: Mondelez, Nestle, Rich Graviss, HUL, Vadilal, ITC, Morde, DP Cocoa, Olam Int., Barry Callebaut, Orchards Brands, Tropolite, Mars, Britannia etc.
Intern
Adani Wilmar Ltd, D- Application Technology Centre
Hyderabad
07.2018 - 12.2018
- Confectionary, Non-dairy, FD, specialty fats
Intern
Jain Farm Fresh Food Ltd, B Tech
05.2016 - 06.2016
- In R&D function of Mango Pulp Processing & Aseptic Packaging Plant
Education
M. Tech - Oils,Oleochemicals &Surfactants Technology
Institute of Chemical Technology
Mumbai 06.2017 - 06.2019
B. Tech - Food Technology
Shivaji University
Kolhapur 06.2014 - 06.2017
Bachelor of Science - Chemistry
North Maharashtra University
Jalgaon 06.2012 - 06.2014
Skills
FOOD PROCESSING & ENGINEERING
undefinedTimeline
Senior Executive Research & Development
AAK India Pvt. Ltd
09.2022 - Current
Executive
Adani Wilmar Ltd
07.2019 - 09.2022
Intern
Adani Wilmar Ltd, D- Application Technology Centre
07.2018 - 12.2018
M. Tech - Oils,Oleochemicals &Surfactants Technology
Institute of Chemical Technology
06.2017 - 06.2019
Intern
Jain Farm Fresh Food Ltd, B Tech
05.2016 - 06.2016
B. Tech - Food Technology
Shivaji University
06.2014 - 06.2017
Bachelor of Science - Chemistry
North Maharashtra University
06.2012 - 06.2014
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