Sign in

Product Development, Food Scientist

Hackensack, New Jersey, United States
October 06, 2016

Contact this candidate

Swetha Salla

*** ***** **, **********, **- *****251-***-**** •

Educational Qualifications

Ph.D., Food Science (Major: Nutritional Biochemistry & Product Development) May 2016

Alabama A&M University, Normal, AL

GPA: 4.0/4.0

Master of Technology, Food Science May 2011

SRM University, Chennai, India

GPA: 3.6/4.0

Bachelor of Technology, Biotechnology May 2009

Jawaharlal Nehru Technological University, Hyderabad, India

GPA: 3.7/4.0

Core Competences

Experience in developing baked food products (including bread, muffins and pastries) and fermented beverage from ideation to final product formulation

Strong understanding of ingredient functionality

Proficient with sensory analysis and conducting stability studies

Expertise in the retrieval and analysis of relevant literature

Experience with the use of SAS statistical tool for performing design of experiments

Familiar with the use of Genesis nutritional labeling software

Excellent communication skills (both written & oral) and proven ability to handle multiple projects simultaneously

Work Experience

Food Scientist Chris’s Cookies Teterboro, NJ August 2016- Present

Worked with cross functional teams in the development and commercialization of new products. Evaluated and finalized the product production and shipment of samples

Performed data entry, transfer, and workflow of technical information utilizing web-based project management applications

Generated finished-product specifications for all components of a new product including: raw material, formula, packaging, ingredient statement, and nutritional facts panel for both branded and private label customers

Assisted in trade show preparation and company events

Intern Kellogg’s Battle Creek, MI May 2015 – Nov. 2015

Established optimum processing conditions and scaled-up the process to develop a multigrain based spreadable. Collected data, analyzed and interpreted results

Created benchtop new flavored prototypes, conducted product stability studies and sensory analysis

Identified relevant scientific information via literature searches to explore future opportunities

Jr. Food Scientist Triveni Foods Nizamabad, India June 2011- Oct 2012

Completed experiments to improve quality of bread from initial concept through to ingredient selection, shelf-life testing and trouble shooting

Documented and updated ingredient formulations, processes, product specifications and procedures on records

Assisted quality and production team in product production

Product Development & Research Experience

Alabama A&M University, Normal, AL Jan. 2013- May 2016

Developed “Pastribles” – a novel high fiber pastry for kids by incorporating vegetables; product was accepted by Disney

Led a team of 5 that developed “Sweet Pockets” – an innovative breakfast toaster pastry; product won 2nd place in the 2015 Southeastern Section IFT product development competition at Auburn University

Formulated muffins with low sugar and high in dietary fiber and antioxidant by incorporating papaya powder

Boosted the functional properties and extended the shelf-life of papaya fruits by developing fermented papaya products

Mentored graduate and undergraduate research in food science

Awards and Certification

1st Place Poster presentation competition, Southeastern Section IFT Area Meeting, Auburn University, AL, April 2015

1st place National Level Nutrition Division poster competition, IFT Annual Meeting and Expo, New Orleans, 2014

2nd Place Regional IFTSA College Bowl Competition, 2014

The International HACCP and Alabama A & M University alliance certified (12/6/2013)

Publication and Presentations

S. Salla, R. Sunkara, S.Ogutu, L.T. Walker and M. Verghese. Antioxidant activity of papaya seed extracts against H2O2 induced oxidative stress in HepG2 cells. LWT- Food Science and Technology 2016; 66:293-297

S. Salla, R. Sunkara, L.T. Walker and M. Verghese. Antioxidant and Apoptotic Activity of Papaya Peel Extracts in HepG2 Cells. Food and Nutrition Sciences 2016; 7:485-494

S. Salla, P Patel, R. Sunkara, L. Shackelford, S.Ogutu, L.T. Walker and M. Verghese. Polyphenols and antioxidant capacity of muffins incorporated with papaya powder. South Eastern Section IFT area meeting, Auburn University, AL, April 2015

S. Salla, R. Sunkara, L. Shackelford, S.Ogutu, L.T. Walker and M. Verghese. Antioxidant activity of fermented papaya products. IFT Annual Meeting and Food Expo, New Orleans, LA, June 2014

Memberships, Leadership and Community Service

Memberships: Institute of Food Technologists (IFT), American Society of Nutrition (ASN)

Volunteer, Viswaprem 5th Annual Children Right and You fundraiser, 2015

Graduate Mentor, USDA Summer Scholars Program, AAMU Department of Food Science, May 2013 & 2014

IFTSA College Bowl Team Captain, AAMU Food Science Club, 2014-2015; 2013- 2014

Graduate Representative, AAMU Food Science Club, 2013-2014

Contact this candidate