Beschreibung

🚀 I'm a Food Technologist with a strong foundation in R&D, product innovation, and sensory science—combined with real-world experience managing the portfolio of plant-based egg products at Neggst Foods in Berlin.

💡 My passion lies in developing trend-driven, scalable food products that delight consumers and align with the future of sustainable eating. I’ve worked hands-on with cross-functional teams—from supply chain and marketing to production—turning ideas into commercially viable, purpose-led products.

🧁 Having contributed to both corporate and startup environments (Nestlé R&D, Fraunhofer Institute, Neggst), I bring agility, creativity, and a data-informed mindset to fast-paced projects—especially those at the intersection of food, innovation, and lifestyle branding.

Sprachen

Englisch
Muttersprachlich oder zweisprachig
Hindi
Muttersprachlich oder zweisprachig
Deutsch
Konversationssicher
Spanisch
Grundkenntnisse

Arbeitsortpräferenzen

Vor Ort möglich

Berlin (bis zu 50 km)

Neggst Foods GmbH
Food Scientist
Oktober 2023 - Dezember 2024 (1 Jahr und 2 Monate)
Berlin, Germany
• Developed and optimized plant-based emulsions and alternative protein solutions, focusing on beverage stability, ingredient characterization, and process optimization. Led pilot-scale trials, ensuring 20% improvement in consistency and 15% reduction in production inefficiencies.
• Led cross-functional projects involving R&D, marketing, and ingredient sourcing, ensuring seamless collaboration and achieving a 20% improvement in product consistency.
• Designed and executed sensory panels to evaluate texture, flavor, and color attributes, leading to an enhanced formulation with improved mouthfeel and consumer satisfaction.
• Worked closely with co-manufacturers to troubleshoot formulation and process challenges, successfully reducing production inefficiencies and lowering ingredient waste by 15%.
• Researched and implemented alternative ingredient solutions to enhance texture and stability, contributing to a longer shelf-life and increased market competitiveness
Nestlé Research and Development Centre
Research and Development Intern
Juli 2019 - November 2019 (4 Monate)
Manesar, HR, India
• Studied ingredient interactions and their impact on instant noodle quality, leading to the formulation of a low-fat version that maintained taste and texture while improving nutritional value.
• Organized and conducted sensory panels to gather consumer insights, resulting in data-driven improvements that aligned with market preferences.
• Optimized processing parameters to ensure consistent product quality, reducing batch-to-batch variations and improving overall production efficiency.
• Utilized SAP for ingredient tracking, formulation management, and production data analysis.
AMUL
Quality Assurance Intern
Juni 2018 - Juli 2018 (1 Monat)
India
• Conducted quality tests on dairy products, including platform tests, alcohol tests, and alkaline phosphatase tests, ensuring compliance with hygiene and safety standards.
• Monitored process parameters during milk processing and bottling, ensuring product quality and consistency