PRATEEK MATHUR

**-*, ****** ***, *** Brunswick, New Jersey-08901? +1-979-***-****?

acc5ac@r.postjobfree.com

SUMMARY

- Experience of working in Product Development and Quality Assurance

projects through job, internship and academia

- Proficiency in using Genesis and Nutritionist Pro software for Nutrition

Labeling

- Strong background in Nutritional Profiling, Diet Plans and Health Claims

- HACCP and Better Process Control School Certified

- 4 years of Microbiology lab experience involving work with pathogens

- H1B Non Immigrant Work Visa Approved

TECHNICAL SKILLS

Nutrition, Product Development, Food Microbiology, MS Office Suite,

Genesis SQL, Nutritionist Pro

EDUCATION

Rutgers University, New Brunswick, New Jersey

M.S., Food Science

May 2012

CGPA-3.57/4.0

VIT University, Vellore, India

B.S., Biotechnology

June 2009

CGPA-7.90/10.0

PROFESSIONAL EXPERIENCE

CoMaker LLC. (MBX Body), Lawrenceville, New Jersey

Food Scientist and Production Associate

September

2012-September 2013

- Project Lead for nutrition labeling and ingredient statements for

the entire product line using Nutritionist Pro

- Complete nutritional profiling for essential nutrients in ~20

products

- Formulated products and provided technical support for a unique

concept of instant healthy food focusing on weight loss

- Created healthy meal plans using the product line and referenced them

with standards of top medical diets

- Detailed study of international nutrition labeling regulatory

standards

- Coordinated various aspects of production including vendor quality

compliance, GMP and batch production

- Managed cross functional teams of R&D, QA, Production and Sales and

Marketing

- Aided the marketing team in providing nutritional research data for

the company website

- Lead a team for planning and execution of our marketing strategies

Goya Foods Inc., Secaucus, New Jersey

R&D and Quality Assurance Intern

May 2011-

December 2011

Product Development Projects

- Successfully developed new varieties of black bean soup, chipotle soup

and baked beans (bench top formulations)

- Re-formulated Instant rice mixes which would reduce cooking time by

75% (bench top formulations)

- Organized, analyzed and participated in sensory studies for various

products

Quality Assurance Projects

- Created NLEA Facts Panels for Goya recipes and products using Genesis

Software

- Recommended FDA health claims for 250+ Goya products

- Inspected incoming rice and bean samples based on USDA standards

ACADEMIC TEAM PROJECTS

IFT-Developing Solutions for Developing Countries Competition

Rutgers University, New Brunswick, New Jersey

Team Member

September 2010-June 2011

- Developed a sandwiched cookie product, Galletas Fortaleza, for Peru

- Conducted elaborated sensory and shelf life studies and utilized the

feedback in final product

- Product addressed the Iron deficiency issues in the country, targeting

anemic women and children

- Secured third prize at national level

Danisco New Product Development Competition

Rutgers University, New Brunswick, New Jersey

Team Member

October 2010-June 2011

- Developed BaYo Mieux, a unique bacon-yogurt product, aimed at the US

market

- Conducted accelerated shelf life, microbiological stability & sensory

studies

- Participated actively in formulation

Food Solutions Inc., Food Manufacturing Technology Facility

Rutgers University, New Brunswick, New Jersey

Company Based Class Project for Food Product Development Class

February 2010-May 2010

- Extended the Shelf Life of Freshly Baked Muffins by studying key

variables

- Tested effect of TenderbakeTM, developed by Food Solutions Inc., on

shelf life

- Analyzed the effect of variables like starches, proteins and

emulsifiers in varying concentrations on shelf life

- Created Nutrition Labels with Genesis SQL

- Developed a final recipe with all the variables and compared it with

TenderbakeTM

RESEARCH PROJECTS

Department of Food Science, Rutgers University, New Brunswick, New Jersey

Graduate Research Thesis

June 2010-May 2012

- Tested the effect of lime in microbial reduction in ceviche to make it

safer for consumption

- Analyzed the anti-microbial effect of low pH of lime, marinating time

and temperature in ceviche preparation

- Devised the entire protocol with a vision to make the results

applicable in restaurant and home settings

- Worked with pathogens and applied extensive Microbiology techniques

Department of Food Science, Rutgers University, New Brunswick, New Jersey

Lab Trainee (Rutgers Dining Services Project)

June 2010-

September 2010

- Analyzed weekly food samples for possible microbial contamination

- Conducted sanitation audits of the university dining halls

- Prepared weekly reports and suggested changes as and when required to

the authorities

PROFESSIONAL CERTIFICATIONS

- Better Process Control School, 2011

- HACCP Plan Development for Food Processors, 2010

(The New Jersey Agricultural Experiment Station Office of Continuing

Professional Education, Rutgers University, New Brunswick, New Jersey)

CAMPUS LEADERSHIP

- Research Paper Publications in Journal of Food Protection and Biologia

Plantarum

- Poster Presentation in NYIFT and IFT Meetings and Expo

- Event Chair for Rutgers University Department of Food Science team

for Relay for Life organized by American Cancer Society

- Student Representative of the Food Science GSA to the Award Advocacy

Committee, Department of Food Science Rutgers University

- Cultural Head of Rutgers Indian Graduate Student Association, Rutgers

University

- Judge at the North Jersey Regional Science Fair

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