*A, North parade road, Chennai, India, ******.

Mobile: +91-999******* Email:abho9i@r.postjobfree.com

Dear Sir,

I am writing to express my interest in the position of food technologist (Research & Development). I am talented and versatile food product development professional with strong creative flair and the proven ability to direct successful business operations. I am familiar with beverages, pickles, culinary bases, RTE/RTC product development activities, effective cost reductions, consumer research, creating SOP’s, RM and FG specifications, shelf life studies, trial report documentation. Now I would like to bring my expertise to work for you.

My background in food product development includes scale up operations, equipment design, maintenance and trouble shooting of pilot plants and lab equipments. I am adapt at coordinating consumer surveys and able to identify areas for improvement in product development.

Greater details of my accomplishments can be found on my resume below.

Thank you for your time and consideration

Yours sincerely,

Sidharth Babu.

2A, North parade road,

Chennai, 600018

India.

Mobile: +91-999******* . Email:abho9i@r.postjobfree.com

SUMMARY

Innovative food product development professional with a record of developing and reformulating products to meet popular consumer demands. Achieve quality deliverables in a timely, efficient manner. Proficient at problem solving and manufacturing implementation.

Professional Experience

Research associate, Product Development, CavinKare Pvt Ltd, Chennai, India. (Sep 2011- Oct 2012)

RTD Beverages:

1. Developed RTD mango drink with fruit pieces.

2. Stabilization on texture and suspension of pieces in drink.

3. Cost reduction initiatives.

1. Apple drink

2. Mango drink

3. Guava drink

1. Development works on existing mango drink for increase in viscosity.

2. Streamlined pilot plant individually for beverage trials, reducing experimentation costs.

3. Study and experimentation on homogenization pressure used in processing beverages, yielding maximum viscosity.

4. Study and experimentation, impact on stabilizers used in beverages when processed.

5. Reformulation on existing mango drinks for change in pulp variety without affecting taste profile.

6. Development work on mix fruit juice.

7. Developed a range of carbonated beverages.

1. Jeera soda

2. Ginger beer

3. Grape fizz

4. Carbonated drinks with various different fruit flavours.

Culinary range:

1. Developed and commercialized coconut milk under UHT/Tetra range after a detailed study and experimentation trials on stability of emulsions and viscosity.

+91-999******* abho9i@r.postjobfree.com

1. Developed and commercialized tomato puree under tetra range.

2. Developed and commercialized cooking bases.

1. Ginger base

2. Garlic base

3. Ginger garlic base

1. Tamarind base

Pickles:

1. Assisted in development of pickles for nationalised launch. This included both premium as well as cost effective categories. Developed different spice blends to complement pickles appropriate to the region.

1. East

2. West

3. North

4. Karnataka

5. Andhra Pradesh

6. Tamilnadu

1. Developed premium pickles using cryogrinded spices.

2. Developed a range of non-vegetarian pickles.

3. Frequent benchmarking and reformulating existing products according to market strategy.

RTE/RTC Foods:

1. Detailed study and experimentation on idly batter and its characteristics on retention of consistency throughout its supply chain.

2. Development of chikki with enhanced flavours and value added ingredients.

3. Developed liquid chocolate under cost effective category.

4. Developed premium gulab jamun mix with value added ingredients.

5. Developed mix fruit jam under different concepts.

6. Experimentation on vermicelli in process change using enzymes and gums as a cost reduction initiative.

Shelf life studies:

1. Conducted shelf life studies on approved food products and closely monitored the characteristic change of the product while on shelf life under acceralated condition.

1. Coordinated with packaging department and conducted shelf life studies on beverages filled in different films, cups, pet, at different process/ storage conditions.

2. Pickles (vegetarian and non-vegetarian) in different packing materials.

3. Jams in different packing materials.

1. Culinary bases in different packing materials.

2. Tomato puree

3. Coconut milk

+91-999******* abho9i@r.postjobfree.com

Education

M.tech, Food Technology, Anna University, Guindy, Chennai.

B.tech, Biotechnology, SRM University, Kattangulathur Chennai.

Academic Projects

1. Assessing activity of prebiotics using fructoligosacharides and lactobacillus casei.

2. Developed cookie enhanced with fruit powder and wheat flour blend.

References upon Request.

I hereby declare that all the information furnished above is true and correct to the best of my knowledge and belief.

Sidharth.B

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