SUMAN KHARB M: +1-201-***-****

Ph.D. (Dairy Technology) E-Mail: adgxz9@r.postjobfree.com

M.Sc. (Food Technology)

Profile Summary

Currently providing online consultancy (Freelancer) for development of new dairy based products.

Extensive experience with dairy based unit producing paneer, sweet milk, whey beverage, yogurt, mozzeralla cheese, pizza etc.

Hands on experience in development of various fruit and dairy beverages (Fruit juices, drinks, nectars, smoothies, whey drinks, Milk & fruit, Vegetable juices, fruit based yogurts) from concept to launch.

Skilled in chemical, physical, shelf life, and sensory evaluation of raw material/final product

Proven time management skills with an ability to handle multiple projects simultaneously

Educational Qualifications

Ph.D. Dairy Technology from National Dairy Research Institute NDRI, Karnal (Haryana) India.

[Aug 2003 - Oct 2007], [OGPA: 7.2 / 10]

Ph.D. Research Topic : “Formulation of Table Spread with added functional ingredients”

Master of Science in Food Technology from Guru Jambheshwar University, Hisar (Haryana)

India. [Aug 2000 - May 2002], [OGPA: 7.38 / 10]

Masters Dissertation Topic : “Standardization of conditions for preparation of plain and

sweetened yoghurt”

Bachelor of Home Science from Chaudhary Charan Singh Haryana Agriculture University (HAU)

Hisar. [Aug 1997 - June 2000], [OGPA: 3.69 / 4.00]

Skills

Biophysical Analysis: Gel-tech protein analyzer, Hunter Lab Colorimeter, Spectrophotometer, Flame photometer, Texture Analyzer TAXT2i, Aqua Lab, Viscometer.

Microbiology: Isolation, Screening, Preservation and Identification of Food Micro-organisms.

Chemistry: Analysis of food constituents and additives.

Computers & Statistics: Response Surface Methodology, ANOVA

Professional Experience

Organization: Kharb Health Food Ltd. Jan 2011 - Present

Designation: Technical Consultant

Responsibilities:

Provide online consultancy for new product formation and process associated with it. Working as freelancer.

Organization: Kharb Health Food Ltd. Feb 2009 - Nov 2010

Designation: Technical Manager

Responsibilities:

Developed specifications, procedure work flows for development of new dairy products and processes.

Coordinated new product information and process associated with it to support teams within the company to maintain seamlessness of operations and ensure timeliness of delivery to the market.

Provided a day-to-day plan in implementing projects which involved planning, organization, design and implementation of experiments.

Organization: ORANA India Pvt. Ltd. March 2008 - Feb 2009

Designation: Executive-Technical

Responsibilities:

Lead Product Development team for South Asian Market including India, Sri-Lanka, Bangladesh, Nepal and Pakistan.

Worked in collaboration with client sales team to understand their target market requirements

Developed Fruit based Beverages and Dairy Products- Fruit juices, drinks, nectars, smoothies, whey drinks, Milk & fruit, Vegetable juices, fruit based yogurts.

Developed various functional fruit drinks and juices for Kids, old age people and low cardiovascular drinks, healthy heart drink with the fortification of various functional additives.

Maintained product development, preliminary sensory evaluation, product presentation to marketing team, nutritional and ingredients labeling, up scaling batch and overseeing plant trials.

Participated in market research on customer requirements/preferences and subsequent product development

Frequent orientation and knowledge sharing trips to Orana A/S for development of products for European and Middle East countries

Achievements

Instrumental in setting up of product development center of ORANA India

Organization: Avon Food Agro, India Aug 2007 – March 2008 Designation: R&D In-charge

Responsibilities:

Process Validation

Process validation through lab and pilot experimentation and subsequent documentation involving all the product characteristics whenever a new concept is to be introduced

Establishing

oProduct characteristics through advanced research techniques.

Implementing cost effective procedures for the products to be developed

Organization: Dairy Microbiology, NDRI Nov 2002 – July 2003 Designation: Research Associate

Responsibilities:

Developed defined strains and screening of strains for indigenous dairy products like Dahi (curd) & Misthi Dahi.

Formulation & Production of DVS (Direct Vat Starter) culture for Misthi Dahi.

Isolation and Screening of strains from market sample of Dahi

Indentify good strains for misthi dahi on the basis of following characteristics

Quick and steady in acid production with fine and clean lactic flavor.

Not produce any pigments, gas, off-flavor and bitterness in the finished products.

Ideal starins selected for DVS culture by inoculation of milk batches are prepared by centrifugation of the fermented culture in the presence of dissolved polyphosphate. Improved cell recovery and higher cell concentrations are obtained and used for larger batches.

Global Training in Fruit Juices and Fruit based Dairy Products

(Nov’10-Nov’16) 08 Global exposure: One week training at Orana, Vietnam; involved in fruit based juices, drink, nectars & fruit based dairy products (jam, preserves, baking jam, glazings, fruit milk & shake etc.) and study of production unit in detail.

Industrial Internships

Experimental Dairy, NDRI, Karnal, India

(Nov. 2004-Dec.2004)

Process & Plant study of Dairy Plant including Butter, Cottage Cheese, Processes cheese, Drinking Yogurt and Flavored Milk product lines

Model Dairy Plant, Karnal, India

(July 2004-Oct. 2004)

Assumed responsibility for running different product lines including Ice Cream, Drinking Yogurt, Liquid Milk and Cottage cheese

Market Research to study local liquid milk market

Food Research and Analysis Centre, New Delhi, India

(Aug 2002-Oct. 2002)

Quality analysis of various raw material viz, milk products, bakery products, canned vegetable and fruit products, oil & water.

Nirula’s Corner House Limited, New Delhi, INDIA

(June 2001-July 2001)

Production & plant study of various food products viz: jam, sauces, chocolate syrup, mayonnaise, beverages etc.

Accolades Received

Received Young Scientist award in Oral presentation entitled “Fortification of fat spread with functional ingredients” in International Conference on Traditional Dairy Foods from 14 to 17 November, 2007 organized by Dairy Technology Society of India at National Dairy Research Institute, Karnal.

Received 1st prize in poster presentation entitled ”Formulation of table spread with functional ingredients” in 17th Indian Convention of Food Scientists and Technologists (ICFOST) on “Value Addition to Foods” from 9-10 December, 2005 organized by association of Food Scientists and Technologists [AFST (I)] held at NIMHANS Convention Centre, Bangalore, India.

International Publications & Presentations

Oral Presentation entitled “Fortification of fat spread with functional ingredients” in International Conference on Traditional Dairy Foods from 14 to 17 November, 2007 organized by Dairy Technology Society of India at National Dairy Research Institute, Karnal.

Poster presentation entitled “Formulation of functional spread using Response surface methodology”. In 18th Indian convention of food scientists and technologists, Innovation in food science and technology, ICFOST (AFST), 16-17 Nov. 2006 Hyderabad, India.

Poster presentation on “Low Fat Table Spread having Functional attributes” National Seminar on “Value Added Dairy Products” from 21-22 December 2005 organized by Dairy Technology Society of India (DTSI) held at National Dairy Research Institute (NDRI), Karnal

Poster presentation entitled “Formulation of table spread with functional ingredients” in 17th ICFOST on “Value Addition to Foods” from 9-10 December, 2005 organized by AFST (I) held at NIMHANS Convention Centre, Bangalore, India.

Suman Kharb and D.K. Thompkinson 2007. Aspects of infant food formulation- A Review. Comprehensive Reviews in Food Science and Food Safety, 6: 79-81.

K. Kalyani Nair ; Suman Kharb ; D. K. Thompkinson 2010. Inulin Dietary Fiber with Functional and Health Attributes—A Review. Food Reviews International, 26 (2) 189-203.

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