*.Name: Bindu Rani S.R
3.Age: 43 Years
4.Educational Qualification – M Sc. Biochemistry from Mysore University
5.Languages known – English, Hindi, Marathi and Kannada
8.Professional Experience –-- 21+ years
Development of “New Food/Beverage Products from Concept Generation to Commercial Launch with Quality and Food Safety”
o Beverage recipe creation as per new trends and concepts for Cafes/Xpress Menus
oRTD Beverages-Coffee,Tea,Milk based beverages / Sugarcane Juice/Tender coconut water/Energy drink/Cold Pressed Fruit and Vegetable Juices
oFruit Syrups, Coffee and Tea products
oMonitoring in-house production of dry-premixes and production at Third party facilities and RTD beverage (Retort Processed )products like Coffee,Tea and Flavored Milk/Lassi
oDairy and Nondairy based Dry Premix for Ready to serve beverages
oThirdy party Facility identification and setting up the process norms as per requirement of particular product category,QA audits of Coffee Roasting Unit/CCD Café outlets and Dairy/Beverage/Juice/ Syrup manufacturing Facilities
Continual improvement to meet consumer feedbacks, Conducting Consumer
Product performance audits at service points/cafes,
Upstream and downstream processes of Enzymes,
Vendor development and cost negotiations
Summary of Skills and Experience:
Present: Sr.Manager at Coffee Day R&D Center from April 2009 to till date
Responsibilities: New product development for all divisions of Coffee Day Global Ltd ; Coffee Day Square,CCD (Café Coffee Day), Xpress, Vending, Merchandise (Airlines and Exports).
Knowledge and experienced in ISO 22000, HACCP, BRC, FSSAI and HALAL quality norms and experience of periodic internal auditing and conducting Quality audits Pan India for Coffee Roasting Unit/CCD outlets /Dairy facilities/Beverage Manufacturing facilities and Plants /Vendors
Responsible for Food safety, quality and legality of Products produced and dispatched from company units and 3rd party facilities.
Beverage recipe creation for Café/Xpress Menu
Coffee and Tea-Cold brews
Instant coffee premix,
Sugarless coffee premixes,
Instant tea premixes,
Instant Chocolate premixes,
Instant fruit based beverage premixes,
Tender coconut beverage
Sugar Cane Juice beverage
Fruit and Vegetable juices- Cold Pressed
Developed bases for Ice slush products
Dry Premixes like Ice slush premix, Dairy Premix(equivalent to Icceream) for ready to serve beverages in CCD and Xpress outlets.
Professionally trained at “Coffee Labs (Recognized International Centre)”, Bangalore for “Cup Quality Tasting” of Coffee,Speciality Coffees,Tea,“Coffee and Tea beverages”
Flavour evaluation and applications
Applications of Flavors in both liquid and dry modes,
In all types of beverages,
Dairy products and Yogurt based drinks.
Development and commercialization of “shelf stable RTD products”
Dairy based Slim and Creamy Coffee,
Matcha green tea latte,
Green tea Honey Latte etc.,
Yogurt base/Stirred yogurt,
Lassi variants; flavoured, fruit-laced, spiced etc
Tender Coconut Water
Beverage / food retorting
Operational experience on; process data logging and evaluation, sterility monitoring, Shelf-life evaluation through “high humidity high temperature storage”.
Focus across the manufacturing facilities /cafes and also be in charge of food safety standards, across the supply chain
Provide leadership and guidance for all food safety, quality assurance and related regulatory
compliance of all the partners and Suppliers
Skills such as auditing, process evaluation, hazard assessment,risk management strategies
and root cause analysis to achieve business objective and facilitate continuous improvement
Understanding, defining and communicating through the development of standards and
the best practices for the management of food safety,hygiene,sanitation and consistency in
Develop food suppliers and products as per QA standards.
Regulatory compliance,food recall,FSSAI food product approvals
Coordinate on day to day operational issues in resolving food safety and quality incidents
including root cause analysis and taking apt corrective actions.
Various FSSAI compliances to be adhered for all the manufacturing facilities /Cafes in
terms.of set up,hygiene,processes and storing
Conduct audits in terms of QA and food safety
Conducted sensory evaluation of Coffee/Tea/Dairy based and other Beverages with
Technical team and also conducted Consumer Survey/Market Reserach of products PAN
India before launch of products.
Actively associated with cross functional teams like;
Marketing, Technical, Finance and Supply Chain to understand and resolve needs and deliver market preferred product to bring-in Business Value.
Vendor identification and coordination to locate functional ingredients through samples, specifications etc.
Vendor development and management.
Quotations, Cost Negotiations and Convincing skills
Handled projects from lab scale development right up to plant scale up
Culminating in successful commercial launching
Setting up sensory evaluation studies of lab-prototypes and competitor products,
Ensure effective documentation related to Stability Testing,
Formulation exercises, Organization of crucial analytical data, Identification and scouting of ingredients and defining Specifications,
Evaluation and fitment of all regulatory norms/requirements covering all aspect
of “food product formulations”
Cost benefit rationalization
Identification and delivery of optimal productivity initiatives,
Effective prioritization plans through critical analysis, effective & appropriate modified plans and actions in all areas of accountability,
Stay on top or ahead of new trends, market opportunities, and developments to maintain leadership.
Team development and co-ordination,
Target oriented product development in defined time-frame,
oanalytical process parameters,
oDesign and operation of quality assurance procedures.
Understanding technical roadmaps, hurdles and key challenges.
Past – From May 2007 to April 2009: Project Head in Avesthagen Limited
Fingerprint profiling of Phytoextracts
The work involved analysis of plant metabolites and “Pilot scale herbal Extractions”.
Organoleptic improvement of phytoextracts,
Application of cutting-edge analytical tool, HPLC, for evaluation of “raw extractions and Compilations”,
Bioanalytical assaying with various instruments.
Development of in-house HPLC methodology
For finger-print profiling of phytoextracts and their validation with classical bio analytical methods,
Quantification of metabolites,
Calibration of analytical systems and maintenance of instruments for efficiency and reliability,
Compilation and data-banking using “Empower 2Software” for appropriate application of HPLC data of phyto-extracts like,
Stability follow-ups of Phytoextracts and Validation of assays.
Past – April 2000 to April 2007:
Head R&D Lab, Kaypeeyes Biotech Pvt., Ltd., Mysore. ISO 9001-2008 Certified company
Microbial techniques, upstream and downstream processing of Enzymes,
Probiotics,Quality Control of Enzymes, Enzyme assays, Improvement of Strains,
New product development etc.
Screening, Isolation, Identification & Maintenance of Microbial cultures.
Microbial Fermentation, process development, optimization, characterization, and technology transfer. The work involved was Preparation of media, Preparation of both bacterial and fungal inoculums for day to-day pilot scale production of enzymes and probiotics. Maintenance and Preservation of microbial cultures.
Microbial production and quality control of Industrially important enzymes in
Pilot scale- Phytase, Xylanase, Protease, Hemicellulase, Lactase, β-Glucosidase, α-Galactosidase, Mannanase, Pectinase, Cellulase, Amylase & Lipases by fungal and bacterial sources by solid state and submerged fermentation in pilot scale.
Mastered skills control of fermentations through optimization of parameters like;
Temperature, water, aeration, time to scale-up yield and activity of enzymes.
Fungal Strain improvements to enhance the quality and production rate of
Microbial enzymes through biochemical and physical mutagenesis.
Extraction of Enzymes, their concentration applying ultra filtration and
Immobilization of Enzymes on various supports for biotechnological applications.
Successful transfer of enzyme production technology from laboratory to Pilot
Production of crude enzymes, 500-750 kg/day by solid state fermentation.
Production of Protein Hydrolysate from plant sources.
Production of Probiotics by submerged and solid state fermentation
Directed research for production of enzymes with increased activity, through media
manipulation, alterations in fermentation matrix, enzyme recovery modes,preservation
storage and stabilization modes.
Formulation of Products and Premixes meeting client/customer requirements.
Maintenance of records as per ISO Standards, audit and set up processes for ensuring
Quality and compliance, checking up the analytical records and raw data for accuracy
Development of cost effective processes, budget projections to meet defined objectives
on monthly basis. Staff training, supervising activities of the supporting Staff.
Planning work hinged to indents on daily basis for floor working group(s) to execute
Production, processing, and packing.
Past –-- May 1998 to March 2000:
Research Assistant with Dr,Appu Rao A.G & Dr.Shamantaka Shastri -Dept of Protein Chemistry & Technology, Central Food Technological Research Institute, Mysore.
D.B.T Sponsored Project: “Development of Low cost Nutrient Supplement for Malnourished Children- a Biotechnological Approach”
Developed Low cost Nutrient Products and launched the product “ENPRO” Nationally. Formulation and development of products, Proximate Analysis, Amino acid Composition of products by HPLC, Physical Characteristics of Products and Storage stability studies.
Involved in Production of Protein Hydrolysate and Protein Isolate of Soy.
Worked on Enzyme Pectinase- Purification and Analytical work of Pectinases and Applications of Pectinases in Fruit juice extraction and Clarifications
General information on learnt skills
Techniques for Protein Purification-Spectrophotometer-UV and Visible,
Polyacrylamide Gel Electrophoresis,
High Performance Liquid Chromatography -Waters 2695,
Use of Empower 2 Software,
Infrared Moisture Meter, Ultrafiltration, Ultracentrifuges, Flash evaporators
Freeze driers, Microscope etc.
Pilot scale skills
Retort operation //production of Beverages
High Pressure Homoginisers
Filtration – Basket centrifuge, Filter press
Drying – Fluidized bed dryer, Tray dryer,
Ion exchange columns,
Steam processing equipments,
Production of crude enzymes, 500-750 kg/day by solid state fermentation.
MS Office 95/98/00 (MS Word, Excel, Power Point)
Coffee Lab certificate: On coffee-cup quality evaluation in relation to coffee-blend(s).
Internal Auditor training on Food Safety Management system as per ISO22000:2005