Development Project

RESUME

Arup Nag

***, ******** ******, ******* ***

Palmerston North

New Zealand.

(64-021******** [M]

64-06-355**** [R]

*********@*****.***

*.***@******.**.**

Career snapshot:

• M.Tech in Food Technology from Massey University, NZ and 17 years of working experience in cross functional areas of dairy & food industry operations, product development, product and technology commercialization, research and development.

Achievement highlights:

Developed a novel stabilization technology for probiotic bacteria which enables probiotics to be added into shelf stable foods.

The developed technology has been trademarked as ProbiolifeTM and the global patent has been granted with myself as a co-inventor. The technology was selected for showcasing at the IFT Annual Meeting 2011 in New Orleans, USA which holds very high esteem in the global food industry.

Own the award for “Innovation Excellence” from NZIFST in 2011.

Succesfully communicated to the scientific and industrial world by publishing research and review articles in peer reviewed and industry journals. Co-authored a book chapter and is the sole author of one book, both have been published recently.

Gained considerably experience in traditional dairy products and functional foods development, product portfolio improvement and process efficiency improvement.

Gained solid understanding of the pilot and large scale manufacturing operations of the dairy and instant tea industries.

Successfully managed a freelance consultancy company serving the world’s top multinational company in non-dairy beverage sector.

Present Responsibilities:

Working as a “Food Technologist – Product Development” since January 2010, in the innovative research wing of the “Riddet Institute, Massey University”. The institute is one of the premium national research organization of the country accredited with “Centre of Research Excellence” status by the NZ govt.

Major responsibility of leading a technology development research platform targeting development of a shelf stable probiotic ingredient.

Active participation in the commercialization process by optimizing scaling up operations from lab to pilot plant scales and plant trials at stakeholders’ facilities.

Responsible for managing a MSI funded product development project co-sponsored by a major fruit juice manufacturer in NZ, related to probiotic stability in fortified fruit juices.

Minor responsibilities towards intellectual contribution to other NPD and innovation projects within the same group.

Simultaneously Multiple Project Management skills:

Working with a major fruit juice manufacturer in New Zealand and managing a MSI funded project on understanding the factors responsible for enhancement of the probiotic stability in various fruit juices.

Independently managing the project for development of a shelf stable probiotic ingredient in powder form.

Shared contributions to the teams involved in other innovation projects:

Development of a dried emulsion infant formula base for a major Chinese food formulator, containing very high percentage of unsaturated fatty acids and very low protein content.

Ongoing project for development of an infant formula for the same Chinese company simulating the amino acid composition of human milk and enriched with functional ingredients such as, probiotics and prebiotics.

Development of an economic growth media for probiotics with the objective of maximizing viable cell population.

Patents:

“Process of producing shelf stable foods.” International publication number WO 2012/026832 A1.

Awards:

Innovation Excellence award for the Probiolife technology from New Zealand Institute of Food Science & Technology, 2011.

Books authored:

A Novel Technique for Microencapsulation of Probiotic Bacteria: Arup Nag, Lambert Academic Publishing, ISBN: 978**********.

Stabilization of Probiotics for Industrial Application; Poddar. D, Nag. A, Das. S & Singh. H; Innovation in Healthy & functional Foods, CRC Press, ISBN: 978**********.

Communications to the scientific and industrial world:

A. Nag, K.S Han & H. Singh (2011). Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum. International Dairy Journal. Doi:10.1016/j.idairy.2010.11.002

A. Nag and S. Das (2012), Delivery of probiotic bacteria in long life ambient stable foods using a powdered food ingredient, British Food Journal, 2012.

S. das & A. Nag (2010). ProbiolifeTM technology enables probiotic bacteria to used in shelf stable foods. Food New Zealand, Dec 2010- Jan2011 issue.

Nag, A, Das, S., & Khamrui, K. (2011). Dairy proteins, Supirior probiotic encapsulation agents. Asia Food and Beverages, Jun-Jul’2011, 18-20.

Nag, A, & Das, S. (2011). Delivering probiotic bacteria in shelf stable foods. Asia Food and Beverages, Oct-Nov’2011, 26-29.

Verbal communications via presentations in various forums:

IDF World Dairy Summit, Nov 4-11, 2010, Auckland, New Zealand.

The 5th International Niigata Symposium on Diet & Health, Oct 30-31, 2010, Japan.

International Scientific Conference on Probiotics & Prebiotics, June 2010, Kosice, Slovakia.

NZIFST Annual Conference, June 23-25, 2010, Auckland, New Zealand.

FOOMA anual conference, Japan, 2011-08-16

NZIFST Annual Conference, June 29-July 1, 2011, Rotorua, New Zealand.

Indian Dairy Association, Annual Meet, Feb 1st-4th, 2012.

Technical Capabilities and Strengths:

Capable of independently carrying out innovation or new product/ingredient development activities, with a clear understanding of its techno-commercial feasibility.

Conceiving and structuring new development or existing product improvement projects with a clear output and time bound objectives in mind.

Intellectual property searching and identifying opportunities to structure research strategies towards new product/ingredient development.

Working in collaboration with industrial participants in an Open-Innovation model.

Can offer technical support to the operations teams by virtue of past experiences.

Personal Strengths:

High interest and motivation towards learning and developing new technologies, formulating new products and managing new projects.

Highly analytical mind and ‘can do’ attitude towards problem solving through logical analysis approach.

Strong organizational and effective communication skills.

Strong focus on working within a team, workplace health and safety requirements.

Highly detail oriented and quality focussed.

Can work without supervision and happy to take ownerships.

Previous Professional Experience:

14 years of relevant industrial experience in dairy plant operations, plant management, product development and freelance consultancy service (1994 – 2008).

1) Senior Product and Process Development Technologist, Meadow Food Specialities Limited, Calcutta, INDIA during 2004 - 2008:

General Scope of Work:

Leading a team of technical personnel towards continuous process improvement and new product development right from conception of ideas to prototype buildup and final commercial production.

Providing technical support to the operations team for smooth functioning of the manufacturing units.

Achievements:

Lead a team in developing cultured dairy products such as, plain, salted and sweetened yogurt, frozen fruit yogurt in Lolly form and probiotic rich yogurt drink.

Developed a Dairy Whitener in liquid form (pasteurized and packed in poly films) for low cost RTD tea market.

Worked in liason with professional energy audit organization for energy and cost control as a part of continuous process improvements.

2) Freelance Technical Consultant (India), Herbal Database Project, Pepsico International, Thailand, 2003:

Scope of the assignment included compiling and reporting a complete database of about 200 Indian Medicinal Herbs with their brief history, geographical locations, scientific literature, medicinal benefits, pharmacology and commercial applications.

3) Freelance Technical Consultant (India), Data Mining Project, Pepsico International, Thailand, 2002:

Conducted extensive literature review and data mining on Indian food ingredients and flavors including their usage pattern in household as well as in industry, new product development scenario in India with traditional ingredients.

Conducted a regional survey on “Market profile and consumer preferences for flavored foods in India”.

4) Freelance Technical Consultant (India), Dairy Facility Audit Project, Pepsico International, Thailand, 2002:

The responsibility undertaken was for an extensive survey of the best dairy facilities in India having the state-of-the-art UHT and bottling plants. The comprehensive report was meant for a business decision to be taken by the client for a large-scale contract manufacturing.

5) Business Consultant, Dairy Product Plant, Calcutta, India based company, Oriental Foods Company, 2001-02:

Successfully revived the sick dairy plant through plant retrofit, personnel training, and value addition to liquid milk processing line.

3) Asst. Production Manager in Instant Tea Powder plant of Goodricke Group Ltd., West Bengal, India, 1998 - 2000

Successfully lead the operational supervisory team with clear objectives to meet export targets following strict quality parameters.

Successfully managed the Pilot plant trials and scale-up operations in projects highlighting enzymatic extraction of tea solids.

Actively participated in ISO 9002, IS 14000 and HACCP certification process and ensured proper implementation in the plant operations.

4) Production Supervisor in Schriber Dynamix Dairy Ind. Ltd, Maharashtra, India, 1996-1998

Biggest composite dairy plant in India, processing 1.2 million litres milk per day. A joint venture with US food giant M/s Schreiber Foods Inc. Mainly contract manufacturing operations for various multinational companies.

Successfully managed shifts to produce Skim Milk Powder, Dairy Whitener, Casein and WPC.

5) Production Officer, Wockhardt Ltd, 1994 - 1996.

One of the top 5 pharmaceutical companies in India. Multinational operations. Worked in the Dietetic Division manufacturing spray dried infant food formulas.

Job responsibilities included commercial scale up of in-house developed infant food formulations based on dairy, starch and soy ingredients.

Educational Qualifications:

M.Tech in Food Technology in 2010 from Massey University, New Zealand, under the supervision of Prof. Harjinder Singh. Presented thesis titled “Development of a microencapsulation technique for probiotic bacteria Lactobacillus casei 431 using a protein-polysaccharide complex”.

B.Sc (Dairy Technology), 4 year Degree course, First class with distinction in 1994 from West Bengal State Agricultural University (BCKV), West Bengal, India

Personal Details:

Date of Birth: 2nd January 1972

Married with one child

Permanent resident of New Zealand

Nationality: Indian

Contact this candidate