R D Food Science

Pranaweswari Sivasubramanian

Chennai, Tamilnadu, +91-979*******, *************@*****.***, linkedin.com/in/pranaweswari-sivasubramanian Professional Summary Dynamic and results-driven Food Technologist with a proven track record of four years in the baking industry. Eager to leverage my expertise in optimizing production processes, ensuring quality control, and driving innovation. Seeking a challenging role where my passion for continuous learning and problem-solving can contribute to the success of a forward- thinking organization in the food sector.

Work Experience Bimbo India (From february 2021) (Modern Food enterprises Pvt. Ltd) Executive at R&D Jan’2020-Present

● Successfully developed and commercialized Sweet baked goods products Pan-India in 3 brands (Modern, Harvest Gold and Kitty)

● Successfully developed a range of Cake

● Successfully developed Tortillas for Commercialization

● Successfully developed immunity enhancer bread with a blend of Indian spices and herbs added in the perfect mixture with the dough while maintaining the structure and texture of the bread.

● Exploring new concepts and ideas to enhance knowledge and support marketing

● Improved the fiber content of traditional white breads to high fiber white bread

● Developed and redefined some new recipes for flatbreads

● Created a new recipe for garlic bread

● Developed a range of cupcakes with enhanced taste and flavor with center filling

● Researched and developed rusks extensively to improve the texture and flavor by using different flours, spices and herbs

● Explored new recipes for different types of buns (fillings, toppings)

● Redefined the recipe for pizza base to improve the structure and texture

● Formulated the recipe for puttu powder (rice based breakfast) from scratch

● Experienced in recipe costing, conversion, product formulation, nutrition calculation

● Involved in the pilot plant trials for bakery products Sri Anjaneya Services, Chennai, India

Junior Consultant Oct’2019- Dec 2019

Junior Consultant at Sri Anjaneya Services, Chennai, India

● Successfully completed market research (creating survey, analyzing responses) in new product development and launch

● Involved in cost optimization and branding for fast moving consumer goods Skills _ Food analysis : Moisture content, Ash content, Fat content, Fiber content, Qualitative analysis of carbohydrates and protein, Quantitative analysis of protein, Acidity of food products, Benzoic acid content, Iodine value, Specific tests like elasticity, Water absorption capacity, Sedimentation value for flours, organoleptic evaluation Digital marketing : Content writing, social media management, Traffic building, Product promotion Baking : Basic doughs, Confectionaries, recipe development Microbiology : Staining procedures, Culture preparation and management Malting and Brewing : Malting of grains and Brewing of beer, Analysis of malted grains, Analysis of wine Microsoft office : Microsoft Excel, Microsoft Word, Microsoft Power point Languages : English, Tamil, Hindi

Education Masters of Science, European masters of food science, technology and business (Europe) (BIFTEC) 2017-2019 KU Leuven (Belgium), Universidade Catolica Portuguesa (Portugal), Anhalt university (Germany)

(Erasmus mundus Masters course, EU funded)

Belgium

Bachelors of Science, Food science and management 2014-2018 M.O.P Vaishnav College for Women Chennai, India

Relevant courses: Principles of Management, Food supply chain management, Food safety and quality, Food design, Food chemistry, Food analysis, Biochemistry, Food packaging, Food merchandising, Product development and process management, Beer production, Wine production, Fats and Oil, Dairy and Dairy products, Business and economics in food industry.

1. Simmi Jain, Divya J.S and Pranaweswari S; Formulation and Assessment of Physicochemical and Sensory Properties of Protein enriched cookies (2018), International journal of food and nutritional science. Vol 7; 1 2. Divya J.S, Pranaweswari S and Swetha Sundararajan; Physicochemical and sensory analysis of lasagna enriched with millets (2018), International journal of food science and nutrition. Vol 3;2,1-4. 3. Formulation and Assessment of Physicochemical and Sensory Properties of Protein Enriched Cookies, SRM university, Chennai, India

Internships Frankenförder Forschungsgesellschaft mbH (FFG), Berlin, Germany

• Measurement and evaluation of redox potential, conductivity September’2018- and pH of food ingredients used in cooking

September’2019

Sri Anjaneya Services, Chennai, India

● Market research in New product development and launch Jul’2018-Aug’2018 Modern food enterprises Pvt. Ltd., Chennai, India

● Food quality analysis on the products produced everyday Apr’2016 –

● Research and development of new varieties of baked goods May’2016 Chennai Testing labs, Chennai, India

● Food analysis and testing (Moisture, Ash, Protein, Fat) Oct’2015 Research experience Evaluation and comparison of the redox potential, conductivity and pH of different types of berries in different states

● The three most commonly used berries were selected namely: Strawberry, Blueberry and Raspberry and their redox potential, conductivity and pH were measured at different states

● After measuring, the results were analysed and compared to find the outcome Physicochemical and sensory analysis of lasagne sheets enriched with millet flour

● 3 variations of lasagne sheets were made from scratch

● Physicochemical and sensory analysis were conducted for the 3 variations to find the best outcome Formulation and assessment of physicochemical and sensory properties of protein enriched cookies

● Designing of the cookie to suit the sensory characteristics of other cookies

● Substitution of a part of the wheat flour with soy flour Formulation of heart healthy cereals

● A heart healthy breakfast cereal was designed with ingredients procured locally

● Physicochemical and sensory attributes were assessed for acceptability Publications Awards and achievements

● Department Topper in undergraduate

● State rank holder in National Science Olympiad

● State rank holder in Computer Science Olympiad

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